vwiggins
  • Member for 11 years, 3 months
  • Last seen more than 6 years ago
4 answers
27 votes
260k views
What is the rind of Brie cheese made of?
Accepted answer
36 votes

The rind of Brie is Penicillium Camemberti it's a completely harmless fungus which gives brie its taste. You can eat it, or not, up to you: you are supposed to. If it smells very strongly of ammonia ...

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17 answers
23 votes
245k views
How long should I cook pasta sauce?
12 votes

It depends on the sauce and the result you want. Tomato based sauces without meat can be really good when just cooked and no more. This way you get a fresh summery flavor that makes the most of good ...

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4 answers
7 votes
50k views
Kosher salt vs. Table salt for rib eye steak
11 votes

The reason people choose Kosher/Sea/Rock salt over table salt is mainly down to the crystal size and the lack of additives like iodine. Kosher salt is less soluble and less dense than table salt. ...

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7 answers
7 votes
37k views
A simple way to make crushed ice?
10 votes

Put ice cubes in a clean tea towel and bash them with a rolling pin works for me.

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1 answers
4 votes
390 views
Why do English recipes of “sauce marchand de vin” call for Worcestershire sauce?
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9 votes

Worcestershire Sauce is added where the recipe wants a fast way to develop or add savoury richness, umami. It's often used where umami would develop over time with slow careful cooking (and heavy ...

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2 answers
7 votes
26k views
Can I pre-cut sweet potatoes?
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8 votes

If you want to do as much ahead of time as possible you have a couple of choices. You can definitely peel the sweet potatoes the day before and store them under water, but I wouldn't recommend ...

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4 answers
15 votes
7k views
What different uses do we assign to salted butter vs. unsalted butter?
8 votes

In the UK most butter is salted and just labeled butter. Most people use this for everything, unless a recipe calls for unsalted butter particularly. I assume our baking recipes take that into account,...

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3 answers
9 votes
1k views
What do I need to know when moving from an electric hob to a gas hob
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7 votes

The main difference is speed that it changes temperature. So when you turn the hob on it is at the heat you turned it to almost immediately, if you turn it down it is cooler that second. This won't ...

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4 answers
14 votes
1k views
How do you efficiently clean a leek?
7 votes

Trim the tops and discard the out leaves. Then cut from 2 or 3 inches above the root to the top, turn 180 degrees and cut again (they should look like the picture). You can then get the water down ...

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2 answers
1 votes
320 views
Why do vegetables cooked with freshly ground spices taste better than those cooked with powdered spices available in the market?
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6 votes

Many of the chemicals in food responsible for how a it tastes are also the same ones which, as they escape into the air, give it it's smell. These oils and aromatic compounds which give many spices ...

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7 answers
9 votes
4k views
Advantages of using a non-glass teapot?
Accepted answer
6 votes

It depends on personal tastes (both aesthetic and flavour). Ceramic pots certainly retain heat longer which suits black tea as a pot can be on the go for a while. Clay is for the connoisseur and ...

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2 answers
4 votes
14k views
what happens when one mixes flour into batter?
5 votes

Assuming you are making what I'd know as batter (for pancakes, waffles, yorkshire puddings, or batter for deep-frying): Don't add flour to batter..... it goes lumpy due to the reasons @SAJ14SAJ has ...

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3 answers
4 votes
21k views
Why might a cake collapse after cooking
5 votes

It's possible that your new brand of self raising flower has more raising agent. This causes a initial raise to happen faster resulting in large 'bubbles' that are less stable. The cake rises higher ...

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1 answers
1 votes
4k views
Why won't my potatoes crisp?
5 votes

It's almost certanly a variety/potato age thing. There are thousands of varieties of potato and different countries grow different ones based on climate and local taste. You can group potatoes in to ...

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2 answers
1 votes
28k views
How do I cut and serve my ribs?
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5 votes

I'd personally go with a standard carving set: Very sharp non serrated long carving knife and a carving fork to help hold the meat steady without getting in-there with your hands. Assuming you're ...

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2 answers
0 votes
1k views
Dehydration in Fridge vs Outdoor
Accepted answer
5 votes

No the best option here is to cover food better in the fridge. Invest in some storage jars, or tubs, or better plastic wrap. If the food is in an air tight container it shouldn't dry out. If you ...

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3 answers
3 votes
13k views
Why does frozen bread sort of taste different?
5 votes

Over the short term moisture is "locked into the packet". As bread freezes moisture from the bread often condenses and freezes on the inside of the packaging. If you then defrost the bread slowly in ...

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7 answers
6 votes
31k views
How to get a thicker soup from watery tomatoes?
Accepted answer
5 votes

You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really ...

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4 answers
16 votes
10k views
Why does Green Tea taste sour as it cools down?
5 votes

The tea will have brewed to long. If you remove the leaves when the tea is just brewed correctly, or use a tea pot and pour the tea once brewed this won't happen.

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4 answers
20 votes
11k views
Why is the dishwasher not recommended for my All-Clad MC2 line of pot and pans?
5 votes

Like all aluminium they will discolour in the dishwasher, but will still be safe to use. One site I saw stated that the discolouration can be avoided by removing before the rinse cycle, which suggests ...

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4 answers
8 votes
27k views
Correct way to join two halves of sponge cake?
5 votes

I use option b but with two slight differences. To get less domed cakes in the first place I spread the mixture out in the tin and create a slight dip in the mixture before it goes in. I then cool my ...

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13 answers
10 votes
339k views
What can be done to thin chocolate for dipping?
Accepted answer
5 votes

Most fats work (this is why cocoa butter works) most people recommend Crisco but a small amount of low flavoured oil (or flavoured for that matter) is fine. I like ganache so personally extra thick ...

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2 answers
4 votes
1k views
What is redshell sushi or rødskjell sushi?
4 votes

It's a type of clam (shellfish) the red bit is the "foot". The strip will be nori as @SAJ14SAJ pointed out.

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2 answers
0 votes
2k views
How to recognize that a hard cheese is mouldy?
4 votes

This is what the cheese should look like. Edges on a cheese like this are referred to as the rind. Any white on there is fine unless it starts looking fluffy, even then you could probably just cut it ...

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2 answers
3 votes
3k views
Potato parts in the oven
4 votes

To get ones as close to the second picture as possible... They look very yellow: I have achieved this in the past by parboiling in saffron infused water. They look crispy: parboiling will help get ...

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2 answers
2 votes
658 views
cooking time for chicken-pesto in the oven
Accepted answer
4 votes

There is no definitive time or temperature that would 100% guarantee your chicken was done without it having a 99% chance of being over cooked and dry. It's quite hard to use a meat thermometer with ...

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3 answers
5 votes
37k views
What flavour can cut through salt?
4 votes

If you have (or add) spinach in with those greens I wouldn't worry. Spinach dishes can take a lot of salt before they taste over salted.

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8 answers
3 votes
15k views
What can I do with shredded wheat shreds?
4 votes

I have to say I haven't done this since i was about 10 but when I was a child I used to make chocolate nests out of them.

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6 answers
7 votes
10k views
What's a good nondairy substitute for parmesan/grana padano as a salad-topper?
4 votes

I agree with Martha with the fat a salt being the required balancing element in a bitter salad but think with your delicate flavours bacon might over power. I think I'd add an air died ham like ...

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7 answers
18 votes
17k views
What are other uses for Vegemite or Marmite besides as a spread?
4 votes

It can be used in a similar way to Worcestershire sauce; to add a deeper richer flavour (and salt) so goes well in cheese sandwiches for instance. The only time you'll see it in a recipe book is as "...

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