All Questions
27,591
questions
9
votes
4
answers
50k
views
Is it possible to make fudgy brownies without oil?
What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end ...
- 1,496
19
votes
10
answers
33k
views
How do you put out a grease fire?
I recently had a grease fire - the pan caught on fire from a little fat that spilled over the skillet. Is there a safe, quick way to put out a fire like this?
- 7,576
6
votes
2
answers
1k
views
Is there a good, clean way to pit black olives?
I wanted to pit a black olive, like a Kalamata, and retain the shape - is there a good clean way to take the pit out?
- 7,576
18
votes
8
answers
6k
views
Are there culinary applications for carrot tops/greens?
The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots without tops), so I've never really ...
- 4,974
51
votes
14
answers
66k
views
What's the proper way to dispose of used fats & oils?
Down the drain? Does it depend on the type? With bacon fat, I usually let it solidify in a cup lined with foil, and then throw it out. With used canola oil, I'm not quite sure what to do because it ...
- 930
4
votes
2
answers
3k
views
Filtering home-rendered lard
I recently rendered some lard at home from some pork fat I bought from a nearby Mexican grocery store (Mi Pueblo in San Jose). The lard is delicious and I'm glad I made it, but I wish I knew how best ...
- 1,070
58
votes
15
answers
45k
views
What is the point of a salt mill?
Salt mills and pepper mills often come in pairs. I understand the purpose of the pepper mill: It breaks open the pepper corn and releases the aroma. But there is, to my knowledge, no such thing as a ...
- 683
20
votes
11
answers
59k
views
What can be used as a substitute for tomato sauce in typical italian dishes?
I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while now and I've been searching for a way to ...
- 303
4
votes
4
answers
17k
views
Cooking Toad In The Hole - preventing "burn on"
I've recently cooked Toad in the Hole following this recipe from TheFoody.com. The first time I used a non-stick metal roasting tray and the second time I used a ceramic dish.
Both times the batter ...
- 1,505
4
votes
6
answers
30k
views
What can I substitute for Guanciale?
Guanciale is something I've never seen in the UK. What can I use as a substitute?
Or, alternatively, is there somewhere I can source this in the UK?
Note: I'm thinking of experimenting with an ...
- 472
10
votes
2
answers
16k
views
Converting between Egg sizes
In the UK eggs are sized as, small, medium, large and extra large.
What weights/ratios do these correspond, so if a recipe calls for 1 large egg, how many small eggs could I use in its place?
I ...
- 1,505
6
votes
5
answers
4k
views
What is a cheap but good cut of beef for grilling?
If I grill filet mignon it comes out tender and easy to cut and delicious of course but no matter what other cut of beef I grill it's like eating leather.
I've read about "salting" the meat for ...
- 447
1
vote
2
answers
3k
views
How much fat does "low fat" cheese have?
I was wondering how low is a "low" in low-fat cheese. It can't be 0%, because then cheese wouldn't exist, right? :)
In my country, there's something called "fresh cheese", and fat percentages are in ...
- 175
10
votes
1
answer
6k
views
How to make caramel sauce for sundaes?
I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas.
My latest was:
Microwave brown sugar and butter, stirring ...
- 457
5
votes
1
answer
2k
views
Homemade taffy turned out too thick and hard
I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy.
I'...
- 775
5
votes
1
answer
5k
views
Why does adding extra flour help with high altitude baking?
When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
- 263
4
votes
2
answers
10k
views
When should I pick elderberries?
Having made lots of elderflower cordial from the bumper crop of elderflowers in the hedgerows near my home in June, I can now see that we are also in for a bumper crop of elderberries.
How can tell ...
- 816
14
votes
7
answers
48k
views
In baking, can yoghurt replace butter?
By baking, I mean cakes / muffins / biscuits.
This is mainly to cut down on fat.
I've tried replacing butter with yoghurt in all of these and the results were OK.
Are there any cases where it's not ...
- 2,322
6
votes
8
answers
27k
views
Tenderness of sous-vide pork chops
I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit worse.
I had marinated them overnight in a ...
- 651
4
votes
4
answers
63k
views
Can red wine vinegar replace white wine vinegar?
I have a recipe for broiled swordfish steak that uses the following ingredients for the baste:
olive oil, butter, Dijon mustard, white wine vinegar, and black pepper.
I only have garlic-flavored red ...
- 7,062
12
votes
4
answers
4k
views
Frothing Milk By Hand
What is a consistent method to froth milk if I do not have a steam wand? I have tried things like a whisk and an Aerolatte with mixed success.
- 233
15
votes
3
answers
72k
views
How do I sweat onions?
A recipe calls for me to sweat finely chopped onions. What do I do, and why?
- 530
5
votes
5
answers
18k
views
How to freeze cabbage?
I have a glut of home-grown cabbage at the moment, more than I can eat before it goes bad! Is there any way to freeze cabbage (raw, cooked, whole, shredded...) or would I have to make gallons of ...
- 3,502
11
votes
2
answers
5k
views
Tips/resources for learning how to plate dishes
I'm getting close to pulling the trigger on a couple books about plating from Amazon (Food Styling, by Custer, Dishing with Style, by Trovato, perhaps Culinary Artistry, by Dornenburg), but before I ...
- 407
25
votes
19
answers
176k
views
Cooking an egg without oil or butter
I like scrambled and fried eggs but the butter or oil probably add unnecessary calories. How can I fry an egg with no butter? I tried in a Teflon pan but it was a mess.
- 447
9
votes
5
answers
32k
views
What is the shelf-life for Homemade Jams?
If I'm making Homemade Jams/Preserves, how long will they last?
- 7,576
7
votes
1
answer
2k
views
What is Turkey Bacon?
Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?
- 7,576
2
votes
5
answers
688
views
What to do with italian soda type syrups?
I go to an Italian grocery store near my house that has an aisle filled with different flavors of syrup. I know you can make Italian soda by mixing it with carbonated water but I was wondering what ...
5
votes
5
answers
30k
views
An alternative to Baileys?
In this video of triple chocolate pudding recipe, a shot of Baileys is added to whipped cream. Other than Baileys, what can I add to the cream?
- 161
3
votes
2
answers
1k
views
Can I take off the gas deflector on my stove for cooking with a wok?
This question might be Off-Topic, due to the gas involvement, although it is equipment related, but I'll see what people think.
I have a gas stove top, and I like to cook with a wok. But the gas ...
- 11.3k
31
votes
10
answers
4k
views
Tips for a small kitchen
I enjoy cooking but have a seriously small kitchen. There is only about 3 ft of work surface and that has kettle and toaster on it. I have a fair amount of shelf space but still need to larder goods ...
- 1,993
12
votes
5
answers
5k
views
What technique best infuses spices into a dish?
If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper...
I'm curious about how to maximize their flavor for a drink or dish, and in what liquids ...
- 5,761
8
votes
3
answers
26k
views
What is the danger in cross contamination?
This question was prompted by this one on how to clean tools to prevent cross contamination. I wanted to ask it in the comments but realized it might be better as a separate question.
Do I need to be ...
- 6,203
7
votes
3
answers
3k
views
How to tell the proper amount of oil to use when sautéing vegetables and meat?
A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables ...
- 2,345
12
votes
4
answers
5k
views
How can I store root ginger for maximum shelf life?
I have root ginger which sometimes dries out and goes a bit wrinkly. Currently I just store it on the side in a bowl. Is there a better way to store it to maximise its shelf life?
- 11.3k
5
votes
3
answers
18k
views
What sauce / spices can make a tofu steak taste like a beef steak
I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago. I have never been able to reproduce it.
It tasted uncannily like a beef steak.
What sauce / spices could I use to ...
- 153
6
votes
3
answers
227
views
Finding a farmer's market
A lot of people advise getting fresh produce and other ingredients at a farmer's market, where you can find items that are local and high quality, and have various other appealing attributes (such as ...
- 1,070
5
votes
4
answers
313k
views
How can I tell when chicken thighs are sufficiently cooked to eat?
Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold:
(a) Is this true?
(b) Is there a way ...
- 2,401
10
votes
8
answers
13k
views
When is it appropriate to serve shrimp with the tail still attached?
I ate at a local Italian dive last night and ordered Shrimp Fra Diavolo, which included a spicy sauce served over linguini noodles. The dish was great, but the tail was still attached to the shrimps ...
- 1,530
6
votes
8
answers
1k
views
How Do You Know What's In Your Pantry?
I often times find myself making decisions about what I'm going to make for myself and my fiancee at work before I go home, and then stop at the store for any needed supplies on the way. Granted this ...
- 760
11
votes
6
answers
6k
views
What can I substitute for dairy products in kosher meat dishes?
I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients that have the correct consistency or flavor....
- 1,855
8
votes
2
answers
5k
views
How long will a fresh herb paste last?
I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredients well). It makes a great rub, and can ...
- 5,761
65
votes
10
answers
1.1m
views
Is there a problem with defrosting meat on the counter?
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
- 2,628
17
votes
5
answers
78k
views
What good substitutes for saffron exist?
I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain.
What good substitutes exist?
- 583
16
votes
12
answers
49k
views
Using a vacuum sealer to marinate?
With the vacuum sealers that have hit the market, they're have been a lot of toys added onto the products. One such device is used for marinating meat. It just looks like a tupperware bin with a ...
- 397
8
votes
4
answers
5k
views
What is the purpose of dry aging a steak?
I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do to the steaks, and why is this one of the ...
- 1,703
11
votes
10
answers
175k
views
How long do black olives last once opened?
I opened a can of sliced black olives for my pizza and only used half. I put the leftovers into a sealed container with the liquid and put it in the fridge. Under those conditions how long will the ...
- 4,636
3
votes
6
answers
410
views
Sources for authentic recipes
Are there any sources for authentic versions of traditional dishes? For instance I believe that the version of Guacamole that I prepare is not traditional because of the use of coriander and lime so ...
- 1,911
15
votes
8
answers
220k
views
What's the difference between Red and Panang curry?
I love Panang curry and Thai food in general. However, whenever I try to make curry at home it always comes out as indistinguishable from Red curry. What's the distinction between these two dishes? I ...
- 19.1k
13
votes
11
answers
115k
views
How do I keep my enchiladas from getting soggy when they cook?
I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The ...
- 19.1k