jwenting
  • Member for 10 years, 9 months
  • Last seen more than a week ago
Is this a true? You should use garlic with pork and ginger with beef and never vice versa?
13 votes

Whenever I see never I feel uneasy and want to try it anyway :) Beef + garlic works very well. It's often used in middle eastern and Japanese cuisine for example. Pork and ginger is a common ...

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How to ensure that eggs get hard boiled on a gas stove?
6 votes

Just watch the clock, it's the most (if not only) reliable way. And make sure the water stays at or just under boil of course. There's no difference between cooking them on gas or electric, it's just ...

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What is the best way to douse a charcoal grill?
5 votes

Add some coals over the hot ones and/or reduce airflow some other way (many grills have slits or vents to control airflow, play with those, close them partially). Both should reduce heat output (...

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Do bakeries generally knead dough for bread by hand or use a machine?
5 votes

Given the high volume required for commercial bread making, I doubt any except the small mom and pop shops still knead dough by hand. From what I've seen (35 or so years ago...) visiting a small town ...

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How to avoid getting the pizza all watery?
5 votes

is it water or fat/lipids? It can indeed be the cheese, but many tomatoes also contain high amounts of water. Use harder cheese, and source your tomatoes from elsewhere. Nice, firm, fleshy tomatoes ...

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Coca Cola's Secret Recipe
4 votes

Even IF it were so big a secret (as shown it isn't) that doesn't mean that people other than those who know it can't make the end product. The "secret" only concerns one of the ingredients, the ...

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Why does fish broth made with frozen fish lack flavour?
3 votes

Another thing to consider is the amount of water. This of course goes for all stock and soup. If you have too much water the flavour of the other ingredients gets diluted too much, leaving you with a ...

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Why are my metal tools scraping off the patina of my wok?
3 votes

most likely your tool is cutting into the patina, causing it to break up and separate, so your sauces can penetrate between the patina and the metal. Use wooden or plastic tools instead, without sharp ...

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Creating high-protein food for hiking
3 votes

Beef Jerky is the seminal high protein, long lasting, trekking food... Never tried making it, there's recipes on the web though (for example), and many places selling it. I usually keep a few packets ...

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What's the point of hot food?
2 votes

Taste can definitely be influenced by temperature. It's easy to experiment. Cook something, eat half of it at the intended temperature, then chill the rest and eat that. Notice the difference. Then ...

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Why does my pan always splatter when I make chicken breasts?
2 votes

In addition to @Rumtscho's answer: chicken breast is often injected with water to increase profit, especially when you buy it in discount stores. When you heat it, that water turns to steam, and if it ...

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Can I find out the caloric content of bread by dehydrating it?
1 votes

Bread is not just flour, as already stated. It is flour that has undergone a variety of physical and chemical changes (even if we don't consider the other ingredient for simplicity's sake). Those ...

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Where can I find nut-free chocolate in the EU?
1 votes

Unless it specifically mentions on the packaging that something contains nuts, it isn't supposed to, at least in the EU. That doesn't mean there can't be traces of something in it left over from a ...

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Heating aioli as part of cooking or not
Accepted answer
1 votes

It's generally presented in a small bowl or container at the table. I've tried using it for cooking, but not with great success. It just separates... While it can make an emergency substitute for raw ...

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What is a good side dish for a freshly boiled lobster?
1 votes

Bread, garlic butter, salad, maybe grilled potatoes and asparagus (not my favourite food, but the neutral taste and texture would go with the subtlety of lobster). Bread's probably essential to ...

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Non-plastics storage suggestions
1 votes

why non-plastic? You don't state your objections to the material (or rather a large range of materials). If it's just the size of your current containers, there exist many smaller ones that are food ...

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Does the LPG stove flame intensity reduces during winter?
0 votes

A lower intensity flame has nothing to do in itself with summer or winter, nor with what gas is being used (butane, methane, propane, etc.). The flame intensity is regulated by the pressure of the ...

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How much tea is ideal out of one tea bag?
0 votes

most teabags will have instructions printed on the packaging, indicating what quantity of water they were intended for and how long to steep them. With single-cup bags becoming ever more popular (...

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Seasoning for Ground Meat
0 votes

for goulash,ditch the turkey, ground beef, cheese, salsa, and corn. Add chunks of beef (or maybe mutton), lots of paprika, some potatoes, garlic. Probably needs other ingredients as well, pepper for ...

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Fish and cheese: An unbreakable rule?
0 votes

"Please, I'm not interested in your personal opinion, but I'm trying to understand the rule and the exceptions." The "rule" probably came into existence because of a lot of peoples' personal opinions ...

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Botulism, Garlic, Cold pressed Olive oil and mason jars
-10 votes

The problem here is that there's always a CHANCE of something happening, and that inspector was hell bend to find anything at all so they could shut you down, and they did. Unless (as already ...

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