Thomas Raywood
  • Member for 7 years, 3 months
  • Last seen more than 3 years ago
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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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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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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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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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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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 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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How long can a pitcher of tap water be left out, and still be drinkable?
5 votes

This excerpt speaks in part to your question. When it comes to storing water for long periods, the answer is “Yes,” your H2O can certainly become unsafe to drink, says Zane Satterfield, an ...

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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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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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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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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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How can I keep my buttercream from becomming grainy?
4 votes

Just like when making fudge, Mother used to fold this by hand in a metal bowl on her lap. Honestly I think it's the slight impartation of body temperature which induces the sugar granules (...

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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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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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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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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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Does store-bought Kombucha spoil? If so, how can I tell?
3 votes

If you're talking about raw kombucha (rather than pasteurized) then the answer is yes, inevitably, in the sense that it loses its desired probiotic properties. The kombucha will start to grow its own ...

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What is this dipped powder cookie called?
3 votes

Your fond recollection sounds like a variation on the Russian tea cake. Here's the Betty Crocker recipe (and photo below). Now, without powdered sugar underneath, the cocoa-dipped end would probably ...

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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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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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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 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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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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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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How does pudding make cake moister?
2 votes

Compared to just the cake batter (molecularly), the pudding (molecularly) traps water in a way that requires greater heat to release ...meaning greater than the amount of heat required to bake the ...

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How to keep cream cheese for a long time?
2 votes

I suggest freezing it in oil (so that ice crystals do not form), according to the following procedure: Acquire a sealable plastic container, such as Tupperware, just a bit larger than the total ...

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How to see if cast iron cookware is enameled?
2 votes

Apply a really weak sheet magnet to the surface of the pan, like the ones that come attached to the phone book for hanging on your refrigerator. If it sticks, it's not an enameled surface. If it does ...

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Hard dry crusts on frozen bread
2 votes

The likely culprit, so to speak, is not just the freezer but rather the mill of the bag within which the bread now comes. Any relatively thin sheet of plastic is actually porous at the microscopic ...

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