bikeboy389
  • Member for 11 years, 2 months
  • Last seen more than 7 years ago
  • Silver Spring, MD
Difference between parsley and coriander(cilantro)?
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30 votes

Coriander leaf/cilantro looks VERY similar to flat leaf parsley. When I have both at the house I sometimes resort to smelling them to know which is which. Cilantro is very strong smelling, and you'd ...

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How do you correctly soften butter for spreading?
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25 votes

If you want to turn your cold butter spreadable quickly, patience is about your only option. You can try microwaving it very briefly, and maybe on the "defrost" setting, but you run a strong risk of ...

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Rinse the salt off a steak before cooking?
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24 votes

Definitely don't rinse the salt off. One of the nice things the salt does is pull juices to the surface of the meat--not enough to dry things out, but enough so that when the steak hits the hot pan ...

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Will store bought chicken eggs hatch?
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23 votes

If you're getting your eggs from a supermarket, they won't hatch. This is the case with eggs you get for eating from almost any source. Hens lay eggs even if they haven't been, umm, mating with a ...

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How long to preheat oven?
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22 votes

This depends on a lot of things. The idea of preheating is that you want to get all the surfaces inside your oven (walls, floor, door, racks) up to the desired cooking temperature. This makes for ...

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What to look for when choosing a dutch oven?
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22 votes

I'd say there are basically two material options. Plain (seasoned) cast iron or enameled cast iron. I prefer enameled, because you don't have to worry about keeping them seasoned--just wash as you ...

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How do I prevent food from sticking to a standard (non-coated) pan?
18 votes

It depends some on technique, and some on what you're cooking. And it depends on your definition of "sticking." Foods that are high in protein (especially those low in fat) are more prone to sticking....

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How does a whipped cream charger work?
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18 votes

The cream whipper relies on gas expansion to work. When you make whipped cream by beating, you beat fine air bubbles into the cream. The cream traps air and becomes essentially a matrix that holds ...

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My ginger is blueish... is it safe?
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17 votes

Having just returned from Hawaii, I actually have a possible answer for you. There is a type of ginger that you can get there (though it's not all that common, far as I could tell) that's called blue ...

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Which oils or fats make the crispiest roast potatoes?
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17 votes

I think it's more about technique than what fat you use when you're looking for crispy outsides (I'm sure there is at least one question here already that has the technique answers). About the only ...

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Why spend $150 on a skillet
17 votes

The primary difference between a cheap skillet and a more expensive one is going to be thickness, both of the sides and the bottom. Thick sides are not really critical, but a thick bottom can be very ...

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Stainless Steel Pan -- gray bottom. Why?
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17 votes

This happens to mine, and they are most definitely stainless, not aluminum. Our stainless sink gets the same way. I assume it's from all the minerals in our water. I have found that mixing up some ...

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What happened, when I boiled this pot dry?
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16 votes

The first photo is of mineral deposits left behind when you boiled your water away. If you water is really hard (full of minerals) you may get these even in normal use. Barkeeper's Friend cleaner and ...

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What's the purpose of nutmeg in mashed potatoes and white sauce?
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16 votes

I think you've answered your own question. It adds an elusive flavor that most people feel enhances the creamy flavors.

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How to calculate the calorie content of cooked food?
13 votes

If you are concerned about the impact of whatever difference in calorie count cooked vs. raw makes, you are cutting it pretty fine. The margin for error is likely very small--probably smaller than ...

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How do I make sure that the meat cooks well and yet stays juicy on a bbq?
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13 votes

Common noob mistakes: Cooking things too long. Meat dries out when it's cooked to too high an internal temperature. That's the whole thing, and it's true no matter how you cook something. If you like ...

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How do I make my roux taste less like flour?
13 votes

Cook it longer, and watch your proportions. If it's too dry (not enough fat), it's hard to cook through without burning it. You want to get to a golden brown color throughout. You can cook it until it'...

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Stripping seasoning from cast iron
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12 votes

Do you need to remove a bunch of burnt-on stuff as well as the season? If the pan is clean but not rust-resistant or non-stick like you want, I'd suggest just treating it like you were doing it for ...

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Why tie a non-stuffed beef pot roast?
12 votes

@aaronut is right that trussing will maintain the more cylindrical shape you want. However, I feel like he's a little misleading about surface area. A cylindrical roast actually has LESS surface area ...

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How to cook a thin crispy pizza on a pizza stone
10 votes

I agree with baka that the stone must be really hot--as hot as your oven can go (and completely preheated). To prevent sogginess, you need to cook the underside of the pizza as quickly as possible, so ...

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How do you remove the stickiness from reusable plastic container or lid?
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10 votes

When I get this, it's almost always old grease that didn't get washed off properly in the first place. We have some newer storage containers that are, for some reason, really strongly attractive to ...

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Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?
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10 votes

Kosher salt is the same thing (though I'm pretty sure it's not iodized), but the crystals are less dense and larger. There's more air in each piece, and they don't pack together as tightly. That means ...

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How can I tell if a balsamic vinegar is good?
9 votes

Well, it IS vinegar. However as you probably already know, higher quality balsamic vinegar is less sour and more rich tasting than its cheaper counterpart. It's unlikely that your balsamic is spoiled--...

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Why does leftover pizza dough make terrible bread?
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9 votes

I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very ...

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Hygiene-wise, need to clean grill/broiling tray after each use?
9 votes

For the grate in an outdoor grill, I think you can feel safe not cleaning it, but only under the following condition: Before each use, you heat the grill to a temperature in excess of 250 degrees (F) ...

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Storing hard crusted bread
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9 votes

I recently read somewhere (I forget where) that if you're only storing it for a day or two, standing the loaf cut-side down on a cutting board worked fine. The crust stays crisp, and the cut edge is ...

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How do I stop my fire alarm from going off when I cook?
9 votes

There are all kinds of reasons fire/smoke alarms will go off when you're cooking. Sometimes, it's just flat-out smoke. Other times, atomized fats or even steam will be detected as smoke. Some ...

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Gas grill: soaked wood chips vs. dry wood chips
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8 votes

If you're putting your wood chips directly on a fire, it's good to soak them (and that means real soaking--a few days--not an hour or two). This prevents the wood chips from actually catching fire, ...

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What is the best way to re-serve day old meat balls?
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8 votes

My preferred method by far would be heating them in a pot along with some kind of sauce. Failing that, I think I might try putting them in a tightly covered pot in the oven along with just a little ...

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What can I use instead of corn syrup?
8 votes

I did a little research and found this page which has a modified sugar syrup recipe for a substitute. In case the link breaks: Ingredients: 2 cups sugar 3/4 cup water 1/4 tsp. cream of tartar (...

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