paparazzo
  • Member for 5 years, 8 months
  • Last seen more than 3 years ago
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Why did James Bond heat up the knife for his foie gras?
Accepted answer
56 votes

From this link The key to slicing and portioning foie is to treat it like a rich mousse-cake: Make sure to heat up your knife under running water in between every slice. A cold knife will ...

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Why doesn't oil burn and produce smoke at restaurants?
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27 votes

Restaurants have massive fans. Commercial deep fryers have temperature control. Example temperature control unit: And massive heating elements (notice 4 temperature controls): Massive ...

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How do I convey an order for over medium eggs without runny yolks?
26 votes

My understanding is: Over easy - yolk runny and some white runny Over medium - yolk still runny and white firm Over medium well - yolk not runny but still soft and white firm Over hard - yolk firm; ...

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Mothballs in food cabinets
22 votes

Mothball is a mild poison. msds Contamination via vapor to food may only be mildly toxic but not a good idea. You can keep food in unopened cans and air tight glass containers. Wipe them down ...

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How to keep onions from sinking in a salad
17 votes

I found that slices float better and present better. They don't take much longer to cut and you don't need much onion for a salad. Slices on the right Thick slices can be cut to taste. You want ...

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How to carry a knife around a kitchen safely?
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16 votes

One should try not to situate the cutting station away from the sink. Most of the time you clean what you are going to cut and you have scraps to put down the garbage disposal. If you need to clean ...

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Can I take a glass baking dish from the fridge and put it in a hot oven?
15 votes

It would depend on the type of glass. If the oven is say 300 F then starting from 40 F (fridge) versus 70 F (room) is not a big difference. If the glass is oven safe then that 30 F difference ...

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Is it bad to refrigerate cut up onions?
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13 votes

Restaurants store cut onions refrigerated all the time. They will try to use them in one shift but they can last longer if needed. They will go soft after time and lose flavor and crispness. As far ...

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Why does diluted half & half not make a substitute for whole milk?
12 votes

Pretend milk is Kool-Aid The cream is sugar and the Mr Strawberry is a powder with strawberry taste but no sweet. I am supposed to mix 1 pack Kool-Aid, 1 cup sugar, and 1 gallon water. I mess up ...

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Air bubbles in sausage
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12 votes

It is most likely just a void. It is hard to pack a casing 100%. There will be voids. Could it be (toxic) bacterial gas? Maybe but not likely.

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How sharp should a paring knife be?
11 votes

It needs to be sharp enough to cut easily and cleanly. A sharp knife grips the food, cuts better, and is easier to control. Food also has a nicer presentation with a clean cut. A sharp knife is safer ...

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How well does freshly baked sandwich bread fly?
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9 votes

About the same time it fares not flying. Flying is not something the bread is aware of.

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How can I increase the shelf life of a cut onion?
8 votes

Keep the skin on a full half, seal it, and store it face down in the fridge. Cooks Illustrated Other half same thing but no skin.

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Why is my mango not ripening correctly?
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6 votes

This happened to me a few weeks ago. Two mangoes just plain would not ripen. I tried the window sill and paper bags. I bought two later and they ripened fine. So I took the first two back. The ...

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Preparing dishes for photos
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6 votes

What camera and what lighting? With plate only set up your shots so you are not messing around when the food is ready. Light, camera, and backdrop make a world of difference. Outdoor light ...

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Rust in salt, is it safe?
6 votes

Rust is iron oxide. The body needs some iron. We all drink some rust from pipes. To be toxic the only number I found is 200 milligrams per kilogram is lethal. But I have a degree in chemical ...

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Cleaning a commercial-grade grill surface
6 votes

If you have dinged or scratched grill that is a problem. I am used to used to starting with something like this: a grill stone / block / brick. (Skip the paint scrapper - especially if it is ...

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What's (really) the difference between fruit and vegetables?
6 votes

Botanically, a fruit has seeds. A vegetable is the edible portion of a plant. Vegetables are usually grouped according to the portion of the plant that is eaten such as leaves (lettuce), stem (celery)...

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Reuse frying & sauce pans multiple times during cooking session
6 votes

Metal pots and pans are built for heat then be cleaned. At worse it might crack. It would not blast metal pieces everywhere. If you add the water slowly you will introduce less thermal stress. I ...

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Flour contaminated by raw pork juices
5 votes

But the flour is not dry if it has pork juice. Pork juice is only good for 4 hours at room temperature. If only a small part is damp MAYBE you could just throw that out. You are still taking a risk....

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Can one eat a balanced diet if one only cooks once a week?
5 votes

I recommend a mix. Batch your sauces, soups, and protein. Put some in the fridge and the rest in the freezer. I will make noodles, cold sandwich, and salad fresh. Chili and chicken thigh are my go ...

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Ought I refrigerate an Inner Pot with stew inside?
5 votes

You are going to need to transfer to another container to microwave so why not just do it up front. I split food up into meal sized microwavable containers. You only need to let it cool for like 10 ...

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Ways to displace liquids while cooking
5 votes

You are going to think this is a little crazy but ceramic or glass marbles. Put in the meat, fill in the gaps with marbles, and then fill with sauce. I have not used marbles with wine bottles but I ...

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How to "bake" whole potatoes in slow cooker?
5 votes

Slow cooker needs liquid to be effective. There is very little air circulation. A meat with fat will quickly melt fat so you can put it in dry. Consider a potato dish with liquid even if it is ...

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Is ok to have boxes of raw chicken stacked on top of each other
5 votes

If the wings started under 40 and the refrigerator is under 40 then you are good. Say the wings are over 40 and you need to get them cooled in a certain period of time. Stacking would increase the ...

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UV lamp to disinfect raw sushi fish slices
5 votes

Limitation with the UV wand is that is only kills bacteria on the surface. If bacteria is present on the surface of the fish then it is could also be present inside the fish. If the bacteria ...

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How to avoid too hot pan that causes fire
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5 votes

Not likely that pan itself was hot enough to ignite. The auto-ignition point for cooking oils is 400 to 435°C (750 to 815°F). You must have splashed some oil and it contacted an ignition source (e.g. ...

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Can I dilute double cream with milk to get lower fat content?
4 votes

That is the number I get: 600 ml × 0.48 = 288 ml 300 ml × 0.036 = 10.8 ml (288 ml + 10.8 ml) / 900 ml = 33.2% I think they would mix fine but I'm not positive on that. Mixed in recipe with dry ...

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When you simmer certain spices in fat and water, where do the spices/nutrients go?
4 votes

Chemically fat and water are much different. Fat is an organic with very little polarity. Water is a non-organic and very polar. Polar means one side is positive and another side is negative. In ...

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How long should I keep something in the freezer to chill it?
Accepted answer
4 votes

Not the answer you expect. Cream freezes at 31.5 F. Put it in a covered bowl and float it in ice water. Better yet a cooler with ice water you can close. Not only do you have an optimal ...

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