Eclipse
  • Member for 11 years, 6 months
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Is it safe to leave butter at room temperature?
33 votes

It depends on the room temperature where you live. At 65F (18C) or below, butter is often barely spreadable and will last for weeks on the counter in a sealed container. At 80F (26C), it starts to ...

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Do I always need to peel the avocado or I can just chop it?
Accepted answer
16 votes

I certainly wouldn't want to be chewing through avocado skin. Unless you plan on throwing it in a blender and liquifying it, it'd be pretty nasty.

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How do you reduce static in a coffee grinder?
16 votes

Well, recently my coffee guy went on holidays for a few weeks, leaving me to go to elsewhere (I gave Kicking Horse Coffee a shot). Interestingly enough, the static issues completely went away. So ...

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How do I cook shrimp in butter?
Accepted answer
9 votes

Use clarified butter. It will handle considerably higher temperatures without burning/smoking.

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Non-stick griddle frustration
Accepted answer
7 votes

One thing you might be doing that will severely reduce the lifetimes of these pans is overheating them. Anything over 260 °C (500 °F) will cause the coating to deteriorate. Usually this happens when ...

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Frothing Milk By Hand
7 votes

I've used a french press with good success when a steam wand was not available. Pour some warm milk in and froth away. You're not going to get the same shimmery-silky texture that a steam wand will ...

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How do you get a nice yellow gravy color when making a chicken pot pie?
5 votes

Usually that bright yellow gravy colour is from using bouillon cubes or powder to make the broth, rather than making it yourself. The OXO cubes are quite heavily colored (not naturally), and will ...

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What is the shelf-life for Homemade Jams?
3 votes

There's also freezer jams, which can easily last a few years in a deep-freeze without losing much quality. They're well sealed, so there's little moisture loss / freezer burn, there's little loss of ...

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Why do burgers sometimes fall apart on the grill?
3 votes

Freezing patties before cooking them keeps them much more solid on the grill until they're cooked enough to hold together and reduces the amount of sticking to the grill.

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How long do you let a steak from the fridge come up to temperature, and when do you salt it?
3 votes

I don't salt my steaks / marinades until after they've been served - just put salt and pepper on the table. Salt does add to the flavour, but it also sucks out moisture. By skipping the salt the ...

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Is a stainless steel french press good to make coffee?
2 votes

There are also "unbreakable" poly-carbonate beakers that you can get for french presses. I'd also agree with FuzzyChef that the quality glass beakers don't break very often - I carried mine around in ...

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Cooking with chronic fatigue
2 votes

Having a wife with CF, I can appreciate your difficulty. You have the combination of not being able to put the effort into cooking, and the decreased ability to handle food with poor nutritional ...

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Making broth more filling?
1 votes

Using a stock with more gelatin (from chicken bones and cartilage) will give it a heartier feel and taste.

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Is there an alternative to cornstarch when used to thicken a pie filling
1 votes

We have a person with Celiac disease in our family, so generally we make the substitution the other way around, but generally you can substitute 2-3 parts flour for one part cornstarch to get the same ...

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How to deal with a fresh hare?
0 votes

If you have a copy of The Joy of Cooking, it has a semi-decent overview of skinning/cleaning a rabbit, with illustrations.

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How to preserve squash
0 votes

What type of squash? Winter squashes will certainly sit on the counter for several weeks, as long as it stays fairly cool and dry.

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How long does raw ground meat last in the fridge?
Accepted answer
0 votes

If it's raw, stick with the best-before date on the label. If cooked, you have at least 3-4 days, regardless of whether it's pork, veal, or regular beef.

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Why do my burgers end up round?
0 votes

On top of using a patty press as Bryant suggested, freezing the patties first helps them hold their shape until they cooked enough to be self-supporting.

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