All Questions
27,581
questions
1
vote
2
answers
2k
views
How to prepare shallot greens?
I have a bunch of shallots with the greens (stems) on them, and I was wondering if anyone has experience with them. How are they used? Throw them in with the shallot bulbs? Use them like green onions ...
- 5,545
3
votes
3
answers
2k
views
Shredded Coconut as a Substitute for...? [closed]
I had a recipe that called for unsweetened shredded coconut and the only package I could find brought a TON of it. I ended up not caring for the recipe so now I have all this extra shredded coconut. ...
14
votes
5
answers
17k
views
How does commercial whole grain bread stay fresh for so long?
Every recipe for whole grain bread I have tried has the end result that the bread turns very hard within an hour of baking. I'd like something I could eat over the course of a couple days (breakfast ...
- 243
14
votes
3
answers
25k
views
How to get sprinkles to stick to the side of a cake?
I need to prepare a cake, but in my previous attempts, I can't seem to get the chocolate sprinkles to stick to the sides of my cake. The cake will have a layer of icing as a base for the sprinkles, ...
- 397
3
votes
1
answer
256
views
How to make your own glazed cherries?
Glazed/candied cherries, the sort that sits nicely on top of a sundae. I don't like the look of the packaged ones in my local supermarket, is there an easy way to create my own?
Also, how to best pit ...
- 397
23
votes
10
answers
131k
views
Expiration Date on Milk
What does the expiration date on milk cartons mean?
I have different experiences with the date:
There is still about a week before the expiration date but the milk has gone bad
It is 1-2 days ...
- 2,409
16
votes
6
answers
126k
views
How does Korean chili powder differ from "US" chili powder?
I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders.
...
- 343
43
votes
20
answers
148k
views
Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?
I recently rediscovered the joys of cold-brewing coffee. (One level cup of rough-ground beans, 4-1/2 cups of cold water, steeped overnight and strained, produces a rich coffee concentrate. A shot or ...
- 1,156
17
votes
7
answers
57k
views
What to do with seized / split chocolate?
My kids love making brownies, but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits, and you have a sodden mess.
Can this ...
- 2,322
15
votes
4
answers
356k
views
Substituting table salt or sea salt for kosher salt?
The roasted chicken recipe I'm following of course calls for kosher salt, but I don't have any, and getting some is out of the question.
I have sea salt and table salt on hand.
Can I substitute one ...
- 253
5
votes
1
answer
919
views
What's wrong with my technique in this Belgian Liège Waffle recipe?
I've been using this awesome recipe to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit?
During the butter-adding phase in ...
- 333
15
votes
7
answers
13k
views
How do you sharpen a serrated knife?
I have some quality serrated knives but over time they get dull.
How do I sharpen them?
- 2,322
5
votes
5
answers
257
views
What methods are there of getting fresh local meat & produce?
I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer's Market occasionally, but not often ...
- 38.6k
9
votes
2
answers
30k
views
How to halve a cake recipe?
An entire cake is too much food (and temptation!) for me and my husband. Generally speaking, how do I halve a cake recipe? I have heard you can't just cut everything in half due to the way baking ...
- 10.8k
4
votes
2
answers
1k
views
How much sugar should I put with the fruit in a pie or crumble?
I just made a plum and apple crumble, which was delicious but I was worried it was going to be too sweet because when I was pouring the sugar in straight from the bag, it slipped and I ended up with ...
- 3,502
15
votes
4
answers
3k
views
Do I need clarified butter to make mac-n-cheese?
Ok, someone mentioned Mac-n-Cheese. Which led me to a mornay sauce. Which requires a bechamel. Leading to roux. Dropping me on the doorstep of clarified butter. I haven't ever used or made it. Is ...
- 253
17
votes
11
answers
50k
views
Is canned or jarred minced garlic substantially different from fresh garlic?
I am always in favor of fresh ingredients when possible. I recently discovered that minced (and crushed and chopped) garlic is available in very inexpensive jars in the produce section of the grocery ...
- 2,898
4
votes
3
answers
1k
views
What is braising?
I have a habit of buying braising steak, when intending to stew some beef (be it to eat as a stew, or to later use as a pie filling), but I've always wondered what braising actually is?
- 908
7
votes
4
answers
3k
views
Adjusting cookie recipes for high altitude
When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour.
I understand the concept of high altitudes having less ...
- 2,898
34
votes
12
answers
19k
views
Why not put knives in the dishwasher?
What is it about the dishwasher that harms knives?
The only reasons I've found are:
You could get cut... I personally have a greater change of getting cut by trying to wash them by hand.
The blades ...
- 10.8k
4
votes
4
answers
14k
views
When is the right time to pick blueberries?
My neighbor brought over a fresh batch of blueberries. Some are sweet and some are sour. He told us to come over and pick some whenever we wanted, but I don't know the right time to pick them so ...
- 1,530
8
votes
5
answers
59k
views
How do I properly freeze and reheat a cooked, marinated steak?
I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as ...
- 2,345
21
votes
10
answers
21k
views
Does putting knives in a wooden block blade down wear out the blade?
I'd always wondered. The blocks usually seemed designed to have the knives go in blade down, so that the blade touched wood coming in and out. But I know that when I whittle, cutting the wood wears ...
- 2,840
0
votes
5
answers
743
views
Sardines as a snack [closed]
We like to eat sardines with crackers for a lunchtime snack. What are some good sauces and toppings for sardines?
Tato Naut
17
votes
6
answers
9k
views
Storing knives: wood block or magnetic stripe?
What's better for storing your knives? Wood block or magnetic stripe? And why?
- 1,160
0
votes
0
answers
414
views
How do you prepare/cook Kohl Rabi?
I regularly get an organic veg box, which occasionally contains items that I'm less familiar with, or are more challenging to make something delicious with. One that causes me a lot of trouble is Kohl ...
- 908
5
votes
8
answers
11k
views
Soy sauce substitute
I'm cooking for a friend that, for medical reasons, must eat vegan, and soy-free. I was really wanting to make a vegetarian stir-fry for her, but I can't come up with or find any sauce that would be ...
- 388
28
votes
3
answers
5k
views
How to remove bits of egg shell from a cracked egg?
Sometimes when I crack eggs, I end up with a bit of shell in the egg. How can I easily get the shell out, as it always seems to evade my fingers?
- 11.3k
0
votes
9
answers
14k
views
Do I need a stand mixer to make good pizza dough? If so what should I get?
A lot of recipes I read for pizza dough call for a mixer. Is that the best way? If so, which mixer should I get? I've seen the kitchen aid and a electrolux. What else should I consider?
- 672
27
votes
15
answers
400k
views
How can I get my bread to be more fluffy and less dense?
I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it ...
- 1,564
15
votes
5
answers
45k
views
Over-stirring muffin mixtures
In muffin recipes, the instructions often say to stir the mixture till "just combined".
Why does over-stirring the muffin mixture result in tough muffins?
And how do you know if you did too much ...
- 2,409
17
votes
7
answers
138k
views
Is it safe to use plastic wrap in boiling water?
While I've come across one or two recipes that call for using plastic wrap in pots of boiling water (for example, to cook eggs), I've always been a bit wary of putting the wrap in boiling water. Can ...
- 342
6
votes
10
answers
455
views
Which food writers do you take to bed? [closed]
Which food books (and I'm thinking books on food and cooking rather than recipe books) do you find on your bedside cabinet rather than on the kitchen shelves?
McGee on Food and Cooking: An ...
10
votes
4
answers
43k
views
Peking Duck Sauce
I have just visited China (Beijing).
There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as ...
- 685
3
votes
4
answers
239
views
What brand of roasting dish would you recommend?
Over the last few years I've gone through at least 3 roasting trays that have some kind of coating that has worn off - mostly ones bought in supermarkets.
I'd like to get something that will last, ...
- 463
7
votes
4
answers
5k
views
Do free range eggs have different cooking properties?
I've heard the slogan 'Happy chooks make for happy cooks', implying that free-range eggs make for more successful cooking.
Do eggs from free roaming chickens actually have a discernible difference in ...
- 2,401
7
votes
3
answers
249
views
Heirloom tomatoes
What makes a tomato "heirloom" and what is the difference to conventional tomatoes?
Edited: heritage -> heirloom, makes more sense that way.
- 173
7
votes
3
answers
9k
views
Milk alternative in pancake batter
What could I use in place of milk in pancake batter? Would rice milk or soya milk work? What about in scotch pancakes?
- 11.3k
10
votes
4
answers
7k
views
Tiramisu tips tricks and variants [closed]
Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :)
What are tips to have a compact mousse instead of a soft/liquid cream?
Do you have any special derivative from ...
12
votes
3
answers
46k
views
Using skim or low-fat milk in recipes
When a recipe calls for milk, does using skim or low-fat milk over whole milk matter?
Even though the difference between whole and skim milk is about 2 percent fat, will it affect the result?
Is ...
- 2,409
51
votes
13
answers
35k
views
Should I refrigerate eggs?
I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous, and eggs can take on unwelcome ...
- 663
7
votes
6
answers
5k
views
What ingredients can be added to pasta to give a different color? [closed]
I've experimented with fresh pasta, using the following ingredients to color it:
Beetroot puree
Carrot puree
Cocoa powder
The first two were successful, the cocoa poweder resulted in a very visually ...
12
votes
3
answers
5k
views
What are good techniques for getting gluten free bread to rise?
I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten ...
- 221
23
votes
13
answers
43k
views
Should tomatoes be stored in the fridge?
Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?
- 877
16
votes
2
answers
722
views
3
votes
3
answers
3k
views
"Prepared" pizza base - does that mean cooked?
I have reproduced on my website a recipe for a pizza, out of my Mediterranean cookbook: http://www.justrightmenus.com/recipe.php?id=275
What I'm looking for help on is whether they more likely meant ...
- 10.8k
12
votes
1
answer
17k
views
Is it safe to reheat food in plastic containers?
Is it safe to reheat food in any type of plastic container or are there only some types of plastic ware that are safe to use?
- 877
15
votes
3
answers
479
views
4
votes
4
answers
385
views
At what point is eating left-overs or perishables not just daring but dumb? [closed]
I am a college student who is sometimes a foodie, sometimes a garbage disposal. There is plenty of good food that some of my peers would turn their noses up at. But sometimes I wonder if this is not ...
- 1,518
29
votes
6
answers
103k
views
What do "virgin" and "extra virgin" mean in regards to olive oil?
I have seen the terms "virgin" and "extra virgin" on bottles of olive oil. What do these terms mean, and how do they affect the flavor and cooking properties of the oil?
- 695