Thomas Raywood
  • Member for 7 years, 3 months
  • Last seen more than 3 years ago
Why pre-mix baking soda into 2 tsp of milk?
2 votes

Lactic acid is prevalent in sour milk products. Addition of a base such as baking soda would tend to neutralize that acid. So your grandmother's thinking was probably to get ahead of the game a bit by ...

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Whole fish oven temperature and inside temperature
1 votes

[In preview: ...whether baking or broiling the doneness of the fish is not determined by knowing or measuring inside temperatures. And since the broiling method just means as high as your broiler will ...

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Is it safe to make chicken stock, forgot to turn crock pot on!
1 votes

Bone broth is supposed to be cool when you add the vinegar to it. And then it's supposed to sit up for a half hour or so in order to let the vinegar draw the minerals, etc., out of the bone. So really ...

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How large does an oven need to be to fit a 18 lbs turkey?
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7 votes

The oven in a standard 20" kitchen stove will accommodate a bird even as large as 20 lbs (9 kg). The very detailed chart here, the pertinent details of which are replicated in the chart below, ...

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Roasting multiple turkeys (cooking time estimation)
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6 votes

This looks like an excellent answer to almost exactly the same question, found here. Tuxman Nov. 26, 2013 11:01 am I am trying to get a clear answer on cooking 2-15 lbs birds in different pans/...

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Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets
0 votes

The matter of time efficiency could be seen as that which determines the answer: The first thing that caught my attention about your description of the two camps is the language that you use (or ...

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What are the differences between a Dutch oven and ceramic casserole?
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3 votes

First, fully generically: The main distinction made by The New Food Lover's Companion (Fourth edition, 2007) is that a "casserole dish", can be glass, metal, ceramic, or any other heatproof ...

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When does the new home oven/stove smell go away?
4 votes

This apparently is normal for at least some GE ovens, as can be gleaned from Consumer Affairs complaints filed by Gary of Port Angeles, WA, Eileen of Henderson, NV, and Susan of Portland, OR. ...

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Best pan to use for cooking in olive oil?
2 votes

The sauté pan is usually not very deep, is invariably round, and possesses either straight or sloped sides. For pans of this sort, ease of handling is given primacy because unlike other pans they’re ...

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When sautéing vegetables, should I wait for the oil to heat up first?
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4 votes

In addition to the fact that some oils get quite a bit hotter than other, (so that hot with one oil isn't the same as hot with another), there is an in-between here that some cooks rank as a default ...

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How to remove soil smell from beetroots?
2 votes

The two molecules which have been identified as responsible for the smell of soil are geosmin and 2-methylisoborneol, the latter typically abbreviated MIB. As iterated here, Human’s can smell ...

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Why did my idli looked cooked from outside but was still mushy inside?
-3 votes

When you say that usually it comes out fine, this suggests that you have a method and that this method has proven itself a reliable one. This reconciles well with the remainder of what you describe, ...

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Why the Australian Tomahawk steak is larger then US?
2 votes

Here from this native seller of the Australian Tomahawk steak we see of its size in terms of weight an Average weight 24 to 96 oz. This particular seller handles (sells) steaks only between 64 ...

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How far in advance can you make bacon?
3 votes

If by "hold up" you also mean "still taste good", I'm not sure anything but vacuum packing could give you that assurance. Fortunately, Oscar Mayer has packages of precooked bacon on the market which ...

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Bringing water to boil with rice or alone and then add rice?
8 votes

In his section on cooking rice, Wayne Gisslen makes a couple of frank statements which deserve to be restated here (Essentials of Professional Cooking). First, There seems to be very little ...

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Breaking down a turkey for storage - brine before or after freezing?
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6 votes

According to Handbook of Food Science, Technology, and Engineering, Volume 3, edited by Yiu H. Hui, the freezing of any meats, (particularly red meats), causes cell walls to rupture the rate of ...

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Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
0 votes

Spoken to generally here, (the wiki on Tofu), and stated more specifically here Tofu is manufactured by coagulating proteins in soymilk with magnesium sulfate. As bonding occurs between the ...

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uncooked pork left out overnight in original packaging
1 votes

This sort of topic seems to engender no small amount of confusion and opinionizing. Let me encourage you to think of this problem as though you were thawing the meat, in other words as though you had ...

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What is the white dust on red grapes?
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30 votes

This coating, which wipes right off and is indeed harmless, is called the "bloom" of the grape or sometime the "blush". As described here, (the wiki for Fermentation in winemaking), it contains trace ...

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Raw pork and raw chicken touching each other
2 votes

If you hold to your plan to defrost these products in your refrigerator, be sure to place them toward the back of the refrigerator where temperatures are generally cooler, especially if the ...

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What can substitute for barley in soup
3 votes

Becky Epstein, author of Substituting Ingredients, The A to Z Kitchen Reference, 4th Edition, suggests farro, spelt, or wheat berries.

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Pork roast safe cooking
2 votes

As seen in simplest form here, the FDA has deemed the temperature danger zone at between 41°F and 135°F inclusive. Meanwhile, also in its simplest form here, we see again from the FDA that the ...

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Would it be a bad idea to electroplate a knife?
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4 votes

Pictured below is the Ginsu Shoku Series Anodized Cutlery. But this sort of thing is largely gimmicky, the kind of thing you see on knives at roving Gun & Knife Shows. If there were legitimate ...

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How to prevent dry chicken in soup?
5 votes

MgGee in his Keys To Good Cooking, recommends a couple of things that go straight to the problem you describe. First, he recommends working with lower temperatures (his bolds, his italics). ...

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What is the difference between a New York Strip and a Bone-In New York Cut Sirloin?
6 votes

The short answer? The bone. And here's why. As this page shows, (the Wikipedia entry for Strip Steak), there are several name variants for the very same cut of beef. You've simply hit upon two of ...

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How does pepper enhance/increase the saltiness of a dish?
0 votes

Just as cuisine is thought of in terms of sweet and savory, so too our taste receptors are subdivided into two main categories. When you taste pepper you're activating the bitter class of taste ...

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What makes pineapples cause a burning / itchy feeling in the mouth?
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9 votes

Human skin contains oils which aid in blocking out the absorption of chemicals which would harm or irritate the skin. Those oils contain proteins. Pineapple contains a chemical compound called ...

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Baileys best before date
3 votes

Considering even the possibility of litigation, that is, if someone were to get sick and then make the correlation, I think the wiser move as an entrepreneur would be to simply give the stuff away ...

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Buying first cast iron pan size/depth/shape
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4 votes

Your third example, since it's a griddle, is indeed very different from the first two. By no means does it meet the definition of an all-purpose frying pan. However, it must be acknowledged that your ...

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Why is my stevia-sweetened fresh whipped cream bitter?
1 votes

The cause of unexpected bitterness is more likely the additives than the stevia outright, as always one is purchasing something more than pure extract of stevia. So for whatever chemical bonding is ...

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