All Questions
27,092
questions
17
votes
8
answers
889
views
Which vinegars are essential to keep on hand?
There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half used bottles. That being said, which ...
47
votes
19
answers
7k
views
How to Store Fresh Herbs
What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put them in a cup of water.
- 701
31
votes
8
answers
193k
views
How long do you let a steak from the fridge come up to temperature, and when do you salt it?
Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to ...
user73
17
votes
5
answers
1k
views
What makes fleur de sel different from regular salt?
Fleur de sel is the salt from the top of the pot when you heat salted water.
But what makes it different from the rest of the salt in the pot?
- 1,205
26
votes
4
answers
28k
views
What's the difference between pan frying, sauteing, and shallow frying?
As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?
user73
18
votes
6
answers
18k
views
Can you hone a knife properly by using another knife?
I recall seeing this in movies. Can it be called the poor man's steel?
- 1,794
14
votes
5
answers
3k
views
Is there a milk-free sour cream?
Is there some kind of milk-free sour cream available, to use as substitute due to an allergy?
user73
42
votes
6
answers
112k
views
Why does a brown paper bag speed ripening?
I often see this technique suggested as a way to speed ripening. Why does it?
Also, is there any data available on how fast it ripens comparatively?
- 38.4k
24
votes
1
answer
834
views
Sniffing out a rotten egg from the dozen
Is it possible to tell if an egg has gone off?
I am not referring to those eggs that have been especially brined to look like they've been sitting around for decades, but to fresh eggs you want to ...
14
votes
10
answers
48k
views
Is there an alternative to cornstarch when used to thicken a pie filling
I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was ...
- 4,576
9
votes
4
answers
335
views
What are convenient and reliable ways to make the starter for rye bread?
The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and reliable ways to achieve this?
- 781
31
votes
12
answers
2k
views
Digital recipes storage? [closed]
What works well for storing recipes digitally? Software and web solutions are both welcome.
For me, the ideal solution would accept recipes from different sources (copy/paste, or email) in any ...
- 1,161
14
votes
3
answers
1k
views
How can I improve my barbecue sauce recipe?
I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for ...
- 755
23
votes
2
answers
4k
views
What can I do to help my avocados ripen?
I bought some avocados recently, and one of them was rock hard when I tried to cut it. I left it out for a couple days hoping it would ripen, but it didn't help.
What can I do to help my avocados ...
- 840
27
votes
11
answers
29k
views
How can I keep delicate food from sticking to the grill?
When I grill fish or chicken, often much of the meat and/or skin ends up sticking to the grill. What's the best way to avoid this?
- 1,161
27
votes
4
answers
3k
views
Wok preparation and caring
What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
- 538
11
votes
2
answers
6k
views
Is there a formula for converting pancake batter to waffle batter?
I have a wonderful pancake recipe that I would like to convert into a waffle recipe. Is there a generally accepted formula for doing this? Based on other recipes I've seen, it looks like the amount ...
- 1,113
36
votes
16
answers
74k
views
How do I pound chicken (or other meat) without making a mess?
Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
- 54.9k
18
votes
6
answers
12k
views
How do I convert between the various measurements?
I found a recipe that's using one or more measurements that I don't recognize. How can I convert it to a unit that I use locally?
Alternative question template: (to improve searchability):
How can I ...
34
votes
4
answers
4k
views
Shelf life of spices
The common wisdom I've heard is that dried herbs and spices:
have a shelf-life of about a year or 2
keep best in a cool dark place
will release more flavor when crushed
That's fine but some spices ...
- 4,929
20
votes
14
answers
2k
views
Recommendations for spice organization strategies
Spices have always been the hardest thing for me to keep track of in the kitchen. I'm interested in specific recommendations for
hardware (containers, labeling, shelving, etc.) and
organization ...
- 1,161
20
votes
6
answers
20k
views
How to calculate the calorie content of cooked food?
I like to cook from scratch, and I'm currently trying to loose a few pounds. I know that cooked food is generally more calorific than raw food, so if I add up the calories of the ingredients I know it ...
- 383
66
votes
7
answers
5k
views
What are some good resources for learning Knife Skills? [closed]
What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate?
28
votes
11
answers
33k
views
What are the pros and cons of storing bread in various locations?
Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
- 1,069
27
votes
3
answers
93k
views
How does a splash of vinegar help when poaching eggs?
What does splashing in a shot of white vinegar to the simmering water do when poaching an egg?
Is it for taste or is it supposed to react in some way with the albumen?
30
votes
10
answers
6k
views
How should I prepare Risotto
I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough dish but often times the seasoned chefs ...
- 443
27
votes
4
answers
16k
views
Does resting the dough for a long time reduce the need to knead the bread?
In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and ...
- 1,794
114
votes
12
answers
94k
views
Is it safe to leave butter at room temperature?
Is it safe to leave butter at room temperature? If so, for how long is it safe to keep it out?
- 1,393
9
votes
3
answers
456
views
Pressure canning instructions
Where can safe and reliable instructions (including high and low altitude canning) be found for canning?
- 4,929
11
votes
2
answers
7k
views
Storage life for goose fat
When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as ...
- 1,303
17
votes
5
answers
10k
views
Do I need to sift flour that is labeled sifted?
Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
- 527
13
votes
4
answers
4k
views
Besides salmon, what other meats can be grilled on a cedar plank?
I've fallen in love with this wonderful Cedar Planked Salmon recipe - the two times I've made it have turned out excellently!
What other meats (or meat substitutes) can be grilled on cedar and not ...
- 231
13
votes
2
answers
3k
views
How long and at what temperature do the various parts of a chicken need to be cooked?
I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?
- 233
23
votes
9
answers
8k
views
How can I make my Ice Cream "creamier"?
My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or that I'm just not getting my "batter" cold enough before I try to make it. I let ...
- 966
60
votes
13
answers
7k
views
How should I poach an egg?
What's the best method to poach an egg without it turning into an eggy soupy mess?
- 752
29
votes
3
answers
209k
views
What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?
I'd like to know when to take my steaks off the grill and please everybody.
- 483
13
votes
8
answers
32k
views
What ingredients (available in specific regions) can I substitute for parsley?
I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) ...
- 4,576
68
votes
28
answers
561k
views
In a tomato sauce recipe, how can I cut the acidity?
It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
- 1,794
43
votes
4
answers
15k
views
What is the difference between baking soda and baking powder?
And can I use one in place of the other in certain recipes?
- 1,069
68
votes
4
answers
10k
views
What is the difference between white and brown eggs?
I always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point. Are there any distinct advantages or disadvantages like flavor, shelf life, etc?
- 1,093
29
votes
14
answers
124k
views
How should I cook bacon in an oven?
I've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature?
- 1,512
60
votes
11
answers
53k
views
How can I get chewy chocolate chip cookies?
My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks?
Thank you to everyone who has answered. So far the tip that had the biggest impact was to chill ...
- 4,603