Jason P Sallinger
  • Member for 7 years, 3 months
  • Last seen this week
  • Raleigh, USA
Finding cheap but quality steak for grill
0 votes

We have had the fortune of our local grocer offering sirloin filet in the case. This is a nice alternative to NY Strip. It usually goes for $7.99 a pound. I'll sear on all sides in a cast iron pan, ...

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How to achieve a crispy skin when roasting a chicken?
1 votes

The reason a chicken will come out of a roasting with rubbery skin is because of the moisture of the skin/chicken. The key is to managing the moisture before placing it in the oven. Too much (or any)...

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How can I use corn meal more efficiently when making pizzas?
1 votes

Pro tip: I use parchment paper instead of cornmeal. Let your stone heat for an hour Roll out your dough Put a piece of parchment paper onto the peel, big enough to come between your stone and pie ...

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Purpose of hole in stove leading to oven
Accepted answer
6 votes

A simple Google search yielded the following https://www.shopyourway.com/m/questions/1019973 All ovens are vented one way or another. You would not want to heat up the air in a sealed chamber ...

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Is making guacamole a way to "save" almost-gone avocadoes?
-1 votes

With regards to fruits and vegetables, simply put, the longer you you don't peel it/separate it from its husk/seed it, it will go bad at a faster rate. For example, if you have an orange getting past ...

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How do you store cooked pasta without losing the bite?
1 votes

My rules of thumb for storing pasta are as follows (I always cook the whole pound, so we always store what's not eaten that night): Cooking al dente is a skill. Sometimes I cook it too firm, and the ...

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How do you cook lasagne noodles?
0 votes

Simple for me. Doesn't take a trick. I buy mid- to high-grade box lasagne noodles (not the no-bake stuff- bleagh). Your pot and water height does not need to be higher than the length of the ...

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How can I stop my soups sticking to the bottom of the pot?
5 votes

I wondered if this had been addressed in this forum. I used to cook for hotel service for guests of 30-50 a night. Because we had so many courses to cook during the day, it was good to start the ...

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A spicy vegetable which stays in a sandwich?
5 votes

For this specific requirement I eat sliced cherry peppers in my sandwiches. While they are not the length that you could cut cucumbers, I have little problem keeping them in the sandwich. I have ...

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What's the best way to tell that pasta is done (when boiling)?
-2 votes

Perfect pasta (some steps were omitted because the OP only wanted to know about when it is done) Ignore the time on the box Be sure to reduce your boil as soon as it returns after putting your pasta ...

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What is a substitute for red or white wine in a recipe?
0 votes

(Since I just posted this on a similar question) The similar question was asked for a substitute because the OP was not savvy about wine, not because they objected to alcohol. Instead of buying wine ...

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How to keep chicken juices in the chicken when cooking in the oven?
1 votes

Without more specifics, I see an issue with how you are cooking them. I roast whole chickens on a regular basis. Doing it this way allows me to be less concerned with the exact time. The fat of ...

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How do I separate egg white?
1 votes

I make egg white omelettes nearly every day. I have tried a number of ways to separate the eggs. Being sensitive to how easily the yolk can be pierced led me to this process. Here's the simplest way I'...

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Could I get sick from accidentally cooking an olive can metal lid in my spaghetti sauce?
1 votes

Simply, anything is possible. When you introduce a foreign object into a recipe, you don't know for sure what you are bringing into the fold. Regardless of whether these tins are made to be sterile ...

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Is cheesecake a cake or a pie?
0 votes

My mother made several cheesecakes and cheese pies as I was growing up; there is a distinct difference. A simple cheesecake and a simple cheese pie have, more or less, the same basic filling: ...

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Can I learn to like wine?
1 votes

Wine is not unlike any other taste you are not raised on: beer, cigarettes, coffee. If you are interested in immersing yourself into wine culture, try training wheels. Most people start drinking ...

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What is an alternative to chicken broth for Mexican rice?
0 votes

I am finding lately that rice cooked with water rather than any broth is allowing the taste of the rice to come through. I prefer jasmine rice as my staple rice. The last two batches I made - one ...

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Ate steak with the layer of fat kind of undercooked, is it dangerous?
2 votes

It is not (immediately) hazardous to your health. I say immediately because I would not recommend eating fat or gristle en masse. I used to marinate my steak every time I prepared it. I have gotten ...

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Baked item that would catch on fire/smoke?
3 votes

This is probably obvious. In hindsight it was a thoughtless move: When my wife and I first got married, I was broiling steaks in the oven. I thought I would prepare my own glaze. Bourbon glazes were ...

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Is it better to fry or grill a steak?
2 votes

Regardless of whether pan-searing seals in the flavor (it doesn't), Malachi is correct. The poster who was rewarded with the winning answer will have ruined his steak. I will add some details for ...

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How to classify the parts of a recipe ingredient?
5 votes

This is an exercise in data modeling, more so than cooking. What you are describing is the design of your database. You are on the right track. You will want to consider how many of each of the ...

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How to make sure that potatoes are boiled properly?
0 votes

While a fork does well to test potatoes in a pinch, my best results have been to use a thin wooden skewer. Fork tines tend to be tapered and could yield false positive results. Wood skewers are of ...

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Should I get the small or large size of a pour over brew device when I'm only brewing one cup? (eg. Hario V60, Woodneck)
2 votes

I've had this discussion on more than one occasion with my mother. All else being equal, our experience has been to get a coffee maker optimal to the size of pots you will be brewing. By getting a ...

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My chocolate-chip cookie expanded after baking
0 votes

Some other thoughts: Baking soda does expire. You might try to use it once more to see if that behavior continues. Butter content will also affect the shape of a cookie. Could the measurement have ...

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Wouldn't this cake batter be too runny? Would the coffee affect the texture?
0 votes

Any time I've ever added coffee (liquid or crystals), it has imparted flavor. I've never added more than a bit. It doesn't take much to add coffee flavor. I don't know of any other reason to add ...

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missing ingredients in banana bread
2 votes

My grandmother's recipe calls for the following (of the ingredients you asked): 1/2 C canola oil 1 tsp baking soda 1/2 tsp salt 1 egg I agree with Jolenealaska; that's too much sugar. Also ...

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