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15 votes

1 answer

3k views

What does the ash content of broken wheat really mean?

asked Jul 1, 2019 at 16:05

7 votes

2 answers

26k views

Are there advantages of soaking rice overnight as opposed to only for 30 minutes?

asked Nov 24, 2019 at 8:38

7 votes

1 answer

2k views

How much potato to add to reduce saltiness

asked Jan 20, 2022 at 13:56

6 votes

4 answers

2k views

If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?

asked Oct 16 at 16:57

6 votes

2 answers

2k views

Taste-wise, is there a difference between tomato from a blender vs. chopped tomato?

asked Jul 24, 2019 at 8:09

6 votes

1 answer

2k views

Is it sensible to add steamed vegetables to a vegetable curry to reduce cooking time?

asked Jan 2, 2018 at 6:19

5 votes

1 answer

1k views

What are the vertical-edge plates called?

asked May 8, 2020 at 7:51

5 votes

2 answers

9k views

Purpose of condensed milk in mango ice cream?

asked Jun 3, 2012 at 15:54

5 votes

2 answers

5k views

Do Parathas, Naan, and Roti have to be burnt a little?

asked Jan 6, 2017 at 12:05

4 votes

1 answer

188 views

Is Indian sandwich bread meant to always be grilled or toasted?

asked Apr 24, 2016 at 5:50

4 votes

4 answers

2k views

Is it advisable to cook cilantro or mint leaves and store them, instead of blanching them?

asked Jun 2, 2022 at 14:43

3 votes

3 answers

3k views

How to make boiled and partially fried vegetables palatable?

asked Apr 26, 2012 at 7:30

3 votes

1 answer

528 views

Ridding cooked food of burnt particles

asked Feb 25, 2017 at 15:34

3 votes

2 answers

4k views

What to do to get tender, edible steak instead of it being rubbery?

asked Mar 13, 2017 at 16:04

3 votes

1 answer

230 views

Does it help to allow veggies to lose moisture before frying?

asked May 4, 2019 at 16:23

2 votes

1 answer

436 views

Is there a loss of taste when pressure cooking bitter gourd?

asked Jun 3, 2019 at 14:37

2 votes

1 answer

554 views

What stage of cooking chicken to use milk cream?

asked Aug 16, 2019 at 15:49

2 votes

1 answer

131 views

What are the best practices when making chapathi like a pancake or dosa?

asked Jan 13, 2022 at 13:26

1 vote

3 answers

6k views

Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?

asked Dec 28, 2018 at 11:28

1 vote

3 answers

1k views

How to retain the saltiness and spicy flavour of biryani rice?

asked Apr 17, 2022 at 12:55

1 vote

1 answer

279 views

Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

asked Sep 11, 2022 at 14:53

1 vote

2 answers

1k views

How to proceed when you have a marinade of beef in spices, tomato, vinegar and onion?

asked Sep 28, 2017 at 6:27

1 vote

1 answer

680 views

Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?

asked Sep 30, 2014 at 16:43

0 votes

2 answers

823 views

Details of pre-cooking chicken before shallow-frying?

asked Nov 4, 2020 at 9:36

0 votes

1 answer

2k views

Is is ok to use slightly sour curd for chicken marination?

asked Nov 27, 2018 at 7:14

0 votes

2 answers

282 views

Is a stainless steel stain in a pressure cooker safe?

asked Feb 13 at 7:23

0 votes

2 answers

253 views

How does the idli or dosa preparation process help in ensuring it is cooked and the bacteria+yeast are killed?

asked Aug 7, 2022 at 8:19

Stack Exchange Network

27 Questions

What does the ash content of broken wheat really mean?

Are there advantages of soaking rice overnight as opposed to only for 30 minutes?

How much potato to add to reduce saltiness

If a runny cake batter forms a dense layer at the bottom, is it due to insufficient whisking or is it a property of the runny batter?

Taste-wise, is there a difference between tomato from a blender vs. chopped tomato?

Is it sensible to add steamed vegetables to a vegetable curry to reduce cooking time?

What are the vertical-edge plates called?

Purpose of condensed milk in mango ice cream?

Do Parathas, Naan, and Roti have to be burnt a little?

Is Indian sandwich bread meant to always be grilled or toasted?

Is it advisable to cook cilantro or mint leaves and store them, instead of blanching them?

How to make boiled and partially fried vegetables palatable?

Ridding cooked food of burnt particles

What to do to get tender, edible steak instead of it being rubbery?

Does it help to allow veggies to lose moisture before frying?

Is there a loss of taste when pressure cooking bitter gourd?

What stage of cooking chicken to use milk cream?

What are the best practices when making chapathi like a pancake or dosa?

Is it useful to retain the myoglobin of meat which has collected as a fluid at the bottom of the container?

How to retain the saltiness and spicy flavour of biryani rice?

Can the dumming step of biryani be skipped by pressure cooking biryani rice and chicken separately and mixing them after cooling?

How to proceed when you have a marinade of beef in spices, tomato, vinegar and onion?

Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?

Details of pre-cooking chicken before shallow-frying?

Is is ok to use slightly sour curd for chicken marination?

Is a stainless steel stain in a pressure cooker safe?

How does the idli or dosa preparation process help in ensuring it is cooked and the bacteria+yeast are killed?