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32 votes
8 answers
197k 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 ...
user avatar
18 votes
5 answers
2k 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?
Daniel Moura's user avatar
  • 1,225
27 votes
4 answers
29k 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?
user avatar
19 votes
6 answers
19k 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?
Curry's user avatar
  • 1,804
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?
user avatar
43 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?
hobodave's user avatar
  • 38.5k
25 votes
1 answer
857 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 ...
Eight Days of Malaise's user avatar
16 votes
10 answers
49k 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 ...
Kyra's user avatar
  • 4,636
10 votes
4 answers
337 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?
txwikinger's user avatar
32 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 ...
Herb Caudill's user avatar
  • 1,171
15 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 ...
cyberzed's user avatar
  • 765
25 votes
2 answers
5k 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 ...
Dave DeLong's user avatar
27 votes
11 answers
30k 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?
Herb Caudill's user avatar
  • 1,171
28 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?
statenjason's user avatar
12 votes
2 answers
8k 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 ...
Kiesa's user avatar
  • 1,133
37 votes
16 answers
76k 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 ...
Aaronut's user avatar
  • 55.1k
18 votes
6 answers
13k 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 ...
Dinah's user avatar
  • 4,939
20 votes
14 answers
3k 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 ...
Herb Caudill's user avatar
  • 1,171
21 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 ...
Peter Coulton's user avatar
67 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?
29 votes
13 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?
thelsdj's user avatar
  • 1,079
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?
Eight Days of Malaise's user avatar
31 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 ...
Geoff Dalgas's user avatar
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 ...
Curry's user avatar
  • 1,804
115 votes
12 answers
95k 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?
Chas. Owens's user avatar
  • 1,403
9 votes
3 answers
469 views

Pressure canning instructions

Where can safe and reliable instructions (including high and low altitude canning) be found for canning?
Dinah's user avatar
  • 4,939
12 votes
2 answers
8k 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 ...
moonshadow's user avatar
  • 1,293
18 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'?
cgp's user avatar
  • 537
14 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 ...
Jarrod Dixon's user avatar
14 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?
theycallmemorty's user avatar
24 votes
9 answers
9k 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 ...
BarrettJ's user avatar
  • 976
61 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?
MJeffryes's user avatar
  • 762
30 votes
3 answers
210k 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.
Ryan Olson's user avatar
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) ...
Kyra's user avatar
  • 4,636
68 votes
30 answers
563k 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.
Curry's user avatar
  • 1,804
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?
thelsdj's user avatar
  • 1,079
69 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?
shsteimer's user avatar
  • 1,103
30 votes
14 answers
130k 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?
Donut's user avatar
  • 1,522
61 votes
11 answers
54k 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 ...
Wizard79's user avatar
  • 4,623

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