Iuls
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Is it safe to eat Raw Corn?
22 votes

Unless you have an allergy to corn, raw corn is safe to eat; it might pass through you with vigor (especially if you don't chew it thoroughly before swallowing it), but it won't hurt you.

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Can whole chilli peppers be frozen?
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21 votes

Yes, they can be, but you'll want to prick each one with a sharp knife once or twice to prevent them from bursting. Once that is done, put them into a small freezer-safe storage bag, remove as much ...

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How can I choose good avocados at the supermarket?
14 votes

Avocados don't ripen until picked, so you may find under-ripe ones in the store; these will be hard and bright green. You can allow them to ripen at home quickly by placing them in a paper bag and ...

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Red apples safety
Accepted answer
13 votes

The food-grade wax applied to apples after being washed post-harvesting (which removes their naturally produced waxy outer coating) is safe. From the U.S. Apple Association: Waxes have been used ...

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How to make home-made butter?
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13 votes

Take double cream (you want a 48% milk fat, which is hard to get in the U.S. outside of a specialty market; heavy cream has a 30-40% milk fat content) and shake it. Forever. To be more specific, after ...

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If Soy Milk gets congealed at the bottom, is this a sign that it's going bad?
12 votes

That sounds like the settling of the soy solids at the bottom of the carton; shaking the milk before pouring it should solve that issue.

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What exactly is a "fast" oven?
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12 votes

The idea of a "fast" oven comes from the time when wood-burning stoves without temperature gauges were the most common ones in kitchens. A fast oven is anywhere from 400-425° F. Conversion to ...

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Can I substitute Soy Milk when a recipe for baking calls for regular milk?
12 votes

The short answer is yes; the longer answer depends on what kind of soy milk you're buying and how you plan to use it. I've used soy milk in my breads and cakes without noticing much of a difference in ...

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Can I make my chips crunchy again after they have gone soggy?
12 votes

Try spreading them out on a cookie sheet and baking them at low heat for 15 minutes or so.

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How to clean an electric kettle?
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12 votes

You can use a solution of vinegar and water to descale your kettle (unless, as hobodave mentioned, the manufacturer advises against using vinegar). Fill your kettle with water until it's half full; ...

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How do I make candy shells?
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11 votes

You can give your candies hard shells by dipping them into a melted mixture of one part water, two parts sugar, and 1/2 part corn syrup. Melt those ingredients together over medium to medium-high heat ...

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Why powdered eggs?
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10 votes

From the Wikipedia article on Powdered eggs: Powdered eggs are fully dehydrated eggs. They are made in a spray dryer in the same way that powdered milk is made. The major advantages of powdered ...

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What are some alternative sources of calcium (to milk) for the lactose-intolerant?
10 votes

Green vegetables are a good source of calcium, in particular, artichokes, broccoli, and greens (like turnip greens). Other sources of dietary calcium include sardines, canned salmon, raisins, almonds, ...

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Can you reuse marinade used with raw chicken?
10 votes

No, you can't, not without risking illness. Once you've marinated meat, you should dump any leftover marinade; don't even use it to baste roasting meat! (Reserve some marinade that has not touched the ...

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Is there a way to make Beef Jerky at home?
9 votes

This is Alton Brown's recipe for homemade beef jerky, including a way to kludge yourself a dehydrator. You place the meat between AC filters and bungee them to a box fan to blow air through them for 8-...

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Where can I find ancient ages/middle ages recipes and preparation techniques?
9 votes

Have you ever visited Gode Cookery? From the site: Many of the recipes in this site originate from true medieval & Renaissance sources, are fully documented, and have been adapted for use in ...

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Why do we peel carrots?
9 votes

It's all a matter of aesthetics; peeled carrots are pretty carrots. I never peel mine unless the application calls for it (which is usually only when guests might mind the peel).

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How can I wash down spicy food?
9 votes

Full fat milk soothes the burn.

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How should I choose corn?
Accepted answer
8 votes

A very fresh, ripe ear of corn will have a moist, green, unblemished husk; when peeled back, its silk will also moist and clinging to the kernels. In the store, you may find that an ear of corn will ...

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Does active dry yeast really expire?
8 votes

Yeast expires because it's a micro-organism (a fungus, in fact) that eventually dies. Your foaming yeast is still alive and should be fine to use; the expiry date is a decent estimate of how long the ...

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How to cook fried chicken gizzards that are tender?
8 votes

According to my grandmother, chicken gizzards should be parboiled before being breaded for frying. She suggests a 10- to 15-minute parboil (clean your gizzards, put them in a pot, fill the pot with ...

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Replacement for pumpkin
7 votes

You might try butternut squash.

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What ingredients (available in specific regions) can I substitute for parsley?
7 votes

You might try Thai or European celery leaves as a substitute.

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What are some good substitutes for salt for those on low sodium diets?
7 votes

I use lemon juice and vinegars to approximate saltiness in foods. Lemon juice works particularly well in soups. I use 1/4 cup of lemon juice as a flavor enhancer in pots of soup of eight to 12 cups. ...

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What are the benefits of using natural casing when making sausages?
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6 votes

If you're planning to smoke your sausages, natural casings will allow for greater smoke penetration than many non-natural casings, and they won't impart any odd flavors of their own to the meat. That ...

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What is a substitute for mascarpone cheese?
6 votes

8 ounces of full-fat cream cheese blended with 1/4 cup of heavy cream and 2 tablespoons of full-fat sour cream make a decent replacement for mascarpone. A tip: don't try to blend the ingredients when ...

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Is there a substitute for tahini in hummus?
6 votes

You could try peanut butter (or any other nut butter, especially one with a light flavor and no salt or sugar added). Another option is sesame oil, but only add a little bit at a time, checking the ...

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Butter substitute for 1 cup of butter for baking
5 votes

Lard has less saturated fat than butter, and it's great in pie crusts. I can't speak to its other baking applications because I stick to butter for cookies and muffins and such, but experimenting with ...

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What are the most effective wheat flour substitutes?
4 votes

Wheat Flours at Cook's Thesaurus discusses varieties of wheat flours and their substitutions in general baking, yeast breads, and as breading agents. And here's a reference discussing "the ...

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Culinary uses for bolted lettuce?
Accepted answer
4 votes

Bolted lettuce tastes bitter; I'd suggest putting it in your compost pile if you have one. Of course, if you like bitter greens, you could make a salad of your lettuce (perhaps with a mix of other ...

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