Cos Callis
  • Member for 10 years, 8 months
  • Last seen more than 3 years ago
Are rare burgers safe?
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74 votes

Applying USDA standards (which may or may not be the 'same' as elsewhere, but (IMHO) serve as a reasonable standard for "Safe") Hamburger must be cooked to an internal temperature of 160°F [71°C] in ...

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Can chicken skeleton be made edible?
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46 votes

Chicken bones have a tendency to 'splinter' when 'mashed' (as in chewed upon), which is why you never give chicken bones to a dog. This applies equally to humans, if we gnaw on a chicken bone it is ...

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Is it safe to wrap food in aluminum foil before baking it?
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32 votes

Not only is it safe but there are entire collections of recipes developed around "foil pack" cooking. Mostly centered around 'campfire' cooking, where one prepares all of the ingredients, wraps them ...

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How does buttermilk affect a waffle recipe?
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24 votes

The role of buttermilk in most recipes, including waffles, is to provide acid into the reaction with baking soda to cause it to 'rise' more. The thickness helps the batter retain the air pockets that ...

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

This will work just fine. Many people will get the math wrong, but your calculations appear correct. Give it a good stir and everything should come out as expected. Most recipes are sufficiently ...

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Why do so many dessert/biscuit recipes have salt in them?
21 votes

Salt has unique properties in how it interacts with the taste buds. While it has its own "flavor" it also has the ability to enhance some flavors while blocking your ability to experience others. ...

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What kind of knife is this?
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19 votes

It is a multi-tool, which appear to have been given out as novelties. The bottle opener and serrated knife are obvious, the slits are there to act as a pot strainer, the semi-circle shape and flat ...

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How to prevent the lasagne filling from sliding out?
19 votes

Time...lasagna needs to allowed to rest for a while before serving. At least an hour. If you try to serve it straight out of the oven it will slide all over on you. Time will allow the cheeses and ...

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Mixing 60% and 81% dark chocolate to get 70%
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17 votes

Functionally, it should work out fine; but it is not an exact substitute. Based on the fact that your recipe gives you a tolerance for both strength and quality of the chocolate I would say it is ...

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Is there anything gained by butterfly cutting a hot dog for grilling?
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16 votes

Butterflying a hot dog (or any similar sausage) has two effects. First, as the moisture inside the hot dog expands during cooking, causing the casings to frequently burst due to the pressure that ...

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Official cocktail recipes vs typical glass sizes
15 votes

Despite what many bars, convenience stores, and fast food restaurants would have you believe, drink glasses are not intended to be "filled to the brim" (or even close). This is particularly true of ...

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Smoked a chicken and the skin came out like boot leather
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15 votes

Take cheesecloth and soak it in melted butter and drape it over the bird before you put it in the smoker. This will protect the skin during the long slow smoking process. You may want to pull the ...

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Substitute for Onion Powder
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14 votes

Well, you could make your own onion powder. It isn't that difficult. Peel and finely chop your onions. Then, spread the onion pieces out on a tray and heat in a 150°F degree oven or in a food ...

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What cattle do we get our "beef" from in the US?
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14 votes

As someone who has raised beef cattle (here in Oklahoma) I must say the TFD is (unfortunately) mistaken, (at least here in the U.S.) Most cattle fall into one of two varieties, Beef and Dairy (there ...

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How to preserve spaghetti for a short amount of time?
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14 votes

The technique that many restaurants will use is to prepare the pasta ahead of time and store it in or on ice water. The chilled pasta may be then submerged briefly in boiling water and served.

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Arby's Roast Beef - what cut of meat?
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13 votes

The "Arby's we grew up on" was a Steamship Round. That is the entire "round primal" shown in diagram. However, several years ago they went to a processed version in order to make production more ...

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How to replicate golden brown color of McDonalds chicken nuggets?
13 votes

It is not "food color" in the conventional sense. McDonald's techniques are based on something the 'home cook' can rarely achieve, consistency. Their friers are designed to maintain exactly the same ...

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Is there a way to cook hot dogs in a microwave without them bursting?
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13 votes

Poke them with a fork in a few places. This will let the steam out in a controlled manner and prevent bursting. or, even better, skip the microwave and boil them in a pan over the stove.

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What's the beef cut with solid, thick bone?
12 votes

I believe an arm roast is what you are after: For cooking purposes note that this is a "roast" (and not just a 'big honk'in steak') and is suitable for a low & slow cook time in a crock pot but ...

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Ground beef burger patties turn gray not brown
12 votes

Brown meat tastes good - Anne Burrell Of course you know this, the browning of the meat is a result of the Maillard Reaction, if you are not getting this result you are probably not cooking at a high ...

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Knife cleaning: safe to do without soap?
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12 votes

In order to "Sanitize" any surface you must wash that surface (in this case, knife blades) with water at no less than 190°F (~88°C) according to the (U.S.A) National Sanitation Foundation (NSF). ...

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Does Domino's use rennet-free cheese?
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12 votes

According to the nutritional information posted on their website Domino's uses a blend of Mozzarella, American, Cheddar, Feta, Parmesan, and Provolone Cheeses. Somebody, apparently, with similar ...

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How long to cook a 150 lb. pig in the ground?
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11 votes

Last time I did one it was an overnight proposition, sources I find recommend planning on 24 Hours for a 150lb Kalu-a-que. A pig roasted in the ground, Hawaiian or Kalua style, can take 12 hours ...

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Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
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11 votes

Technique is the key here. If she is using oil expect she is adding the eggs before the oil is hot, she is probably also rushing her attempt to turn/flip/scramble/move them. One of the hardest things ...

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What is a "Bubble Gum" flavor
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11 votes

Amazon offers several "Bubble Gum Flavoring" or "Bubble Gum Extracts" in both "Natural" and "Artificial" varieties. While the manufactures don't list specific ingredients this is one recipe: Here ...

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Is it safe to remove the rings on jars for long-term storage of home-canned goods?
11 votes

If the jars are properly sealed the vacuum in the jar and the waxed edge will hold the lid safely sealed. Undisturbed those jars will remain sealed until they are opened. The ring will reduce the risk ...

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Oil in marinades
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10 votes

Marinades are exclusively a 'surface treatment'. A penetrating treatment is a brine, and you will not use oils, but rather ingredients like salt, sugar, vinegar etc. which do produce a 'polarity' ...

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What is the theory of a meat marinade?
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10 votes

First, there are two terms for 'soaking a piece of meat in liquid' and they are often used interchangeably and/or in error: Marinate: A surface treatment of meat in which the meat becomes coated with ...

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How long does it take to smoke a chicken?
10 votes

While cooking low and slow has its advantages, 6 hours is a bit too long. You should be able to complete a 6 pound chicken in 1 1/2 - 2 hours @ 275°F [135°C]. Some things to remember that might help ...

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Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?
10 votes

First, I concur with @SAJ14SAJ. An additional reason (that you may 'need/want') to brown the meats first is that it will allow you to drain a fair portion of the oils from the meat before ...

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