jscs
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2 answers
16 votes
42k views
How to minimize splatter using an immersion blender?
20 votes

First, use the highest-sided, smallest diameter container available. The food you're puréeing should have several inches from the top of the container. If the diameter is small enough, your blender ...

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1 answers
12 votes
2k views
How do I determine the cut of a pork steak prior to purchasing it?
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19 votes

The bone structure is an excellent clue -- each of these three cuts have completely different bones -- and you should be able to learn to distinguish the muscle structures easily as well. (There's ...

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3 answers
20 votes
4k views
Is it okay to measure flour by weight by converting from volume?
18 votes

In general, yes, you can absolutely weigh your flour (and other baking ingredients), and indeed should whenever possible. There's an important caveat, however. Weighing your ingredients produces ...

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2 answers
13 votes
3k views
Oil separating from fried onion/spice mixture, why does it happen?
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17 votes

When you cook a vegetable, such as a cut up onion, it will release water. The water initially will create an emulsion with the oil in the pan, so you won't see them as clearly separated elements, but ...

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4 answers
20 votes
4k views
How to interpret this recipe for walnuts harvested at a given time?
13 votes

I've been making nocino, the infusion you're talking about, nearly every year for the last decade. Being at around 42˚N, I've wondered the same thing with regard to ripeness and location. After some ...

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1 answers
7 votes
5k views
Why do we soak and squeeze gelatine?
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12 votes

Gelatin sheets are soaked in cold-to-room-temp water in order to soften and rehydrate them slightly before stirring them into the (often hot) food. If you were to try to stir a sheet of gelatin ...

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2 answers
5 votes
6k views
Gyuto knife - What it can & can't cut? What cutting techniques?
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11 votes

You can do anything with this knife that you would do with your santoku or Western-style chef's knife. These are real tools, and they are not especially delicate. It is certainly possible to chip the ...

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5 answers
6 votes
56k views
Why is my meat grinder getting clogged with sinew?
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11 votes

Is this normal? Yes, it is. Sinew and other connective tissues (silverskin/fascia, ligaments) are very tough stuff; you need to remove as much as possible by hand before grinding. Sinew and ...

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2 answers
9 votes
17k views
How to cut beef tenderloin into Filet Mignon
10 votes

You should apply as little knife pressure as possible in order to keep the meat from moving as you slice. I can offer a few suggestions towards that end. First you need to take the translucent white ...

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2 answers
6 votes
11k views
How much sorrel is safe to eat, and does cooking affect this amount?
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9 votes

There are indeed different varieties of sorrel,* but they're both/all high (though I can't determine how high) in the substance of concern, which is oxalic acid. This acid is found in lots of other ...

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4 answers
15 votes
9k views
How do I know when my stock is done cooking?
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9 votes

The absolute time a stock will take depends on the quantity of stock you are making and also on the ratio of solids to liquid with which you started (along with the strength of your burner, the ...

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4 answers
5 votes
63k views
Stew in the oven or on the stove, does it make a difference?
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9 votes

In the oven, that heat is coming from all directions more or less equally. On the stovetop, the heat is coming only from the bottom. This can potentially cause convection, and almost certainly ...

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6 answers
6 votes
70k views
How to preserve spaghetti for a short amount of time?
9 votes

You don't want to keep it warm -- that will lead to it steaming itself and overcooking. You need to get it cold and reasonably dry as quickly as possible so that it will stop absorbing water for the ...

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3 answers
10 votes
3k views
Does mayo "break"/decompose if you stop whisking then whisk the other way?
8 votes

This is an old chef's tale. The important things when making the emulsion that is mayonnaise are that the oil is evenly dispersed and that it is broken into the smallest possible droplets. The ...

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4 answers
18 votes
6k views
How can I tell which limes have the most juice?
8 votes

The most tell-tale factor I have found -- and this applies to lemons and oranges too -- is the thickness of the pith. When there's a half inch of that bitter white stuff, the pulp which contains all ...

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2 answers
4 votes
6k views
How to bone lamb breast
Accepted answer
8 votes

Breast of lamb (or veal) is what would be called the belly on a pig -- it's the relatively thin and flat layer of muscle and fat surrounding the ribcage. As such, the bones that you have are in fact ...

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3 answers
10 votes
19k views
Why does bread with filling separate and how do I prevent it?
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8 votes

The most recent Cook's Illustrated has a cinnamon swirl bread article that discusses this problem. According to them, the root cause is a lack of binding between the dough and filling. Gas from the ...

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1 answers
9 votes
6k views
Homemade Sausages Unlink
7 votes

You need to let the sausages sit exposed to some air -- refrigerated, of course -- for a few hours (preferably overnight) so that the twisted segments of casing dry out and become tough again. Lay ...

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1 answers
7 votes
10k views
Storing and re-using rendered duck fat
6 votes

It's absolutely possible to re-use it, although you will want to keep an eye on how salty it gets as you use it for successive batches. It will also, like any fat, degrade as you repeatedly heat it up,...

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2 answers
4 votes
4k views
Consistently getting cannoli shells off their molds easily
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5 votes

Sometimes the simplest solutions are the best. I've found that simply increasing the amount of oil on the molds makes the shells slip off cleanly every time. There needs to be a visibly thick layer ...

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6 answers
2 votes
3k views
How to add water/milk to the sunny side up eggs?
5 votes

I'm not quite clear on the reason you want to do this, but you can certainly add a small amount of water (or veg stock) to the skillet -- enough to just cover the bottom -- right before you put the ...

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3 answers
8 votes
20k views
Air bubbles in sausage
4 votes

The casing on a fresh sausage needs to be left somewhat loose because the casing will contract when it's cooked. If it were stuffed as tightly as possible, it would be almost certain to split open in ...

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1 answers
3 votes
512 views
I'm making tomato sauce which never thickens
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4 votes

I wouldn't worry too much about your results not matching the picture.* If you got enjoyable results, enjoy them. However, some notes can be made about your concerns. The bacon certainly isn't going ...

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5 answers
3 votes
2k views
Can cilantro be used for tea or tisane?
4 votes

Cilantro is one of the herbs that doesn't retain much flavor when it's dried; it's unlikely to be particularly tasty when made into a tisane. On the other hand, the dried seeds of the plant -- called "...

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2 answers
6 votes
114k views
What is the right use of bake and broil?
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4 votes

Broiling involves high heat coming from a source very close to the surface of the food. It is appropriate for thin food, or for adding color (via caramelization/Maillard reaction) to already (or ...

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1 answers
2 votes
5k views
Is it safe to keep Carpaccio in a refrigerator for 24 hours?
Accepted answer
3 votes

It was safe to keep the rump, so why wouldn't it be safe to keep the slices of the rump? The only way that, according to USDA suggestion, it wouldn't be safe is if, in your preparation, you'd left ...

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1 answers
3 votes
507 views
What animal parts can be included in head cheese?
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3 votes

To address this, I think we should examine why head cheese is made from a head in the first place. There are two main reasons, the character of the meat attached to the head: paucity, toughness, and (...

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6 answers
8 votes
27k views
How can I cool down cooking oil after using it in a deep fryer?
2 votes

The oil container has some excess capacity to accommodate the volume of the food you were cooking. You can use that and introduce something cold to the fryer. This can either be a heat-safe solid, ...

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4 answers
6 votes
5k views
Can water cause fermented pickles to spoil?
2 votes

This sounds like an old wives' tale to me. The only basis I can think of for it is that a certain amount of not-especially-clean water, especially fermenting in a hot region, would promote undesirable ...

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4 answers
4 votes
5k views
What to add to the batter of the cake to avoid hardening when the gluten formation can't be avoided?
2 votes

Acid inhibits gluten formation, so it's possible that incorporating an acidic ingredient such as buttermilk, vinegar, or lemon juice will tenderize the cake. This will definitely force you to ...

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