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1500 questions
29
votes
6 answers
When is it necessary to cover food with aluminum foil during baking/roasting?
Often a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam.
How do you know when it's necessary to use aluminum foil when baking a dish without a recipe?
What are the other advantages of using aluminum…
Jacob R
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29
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13 answers
Why use a kettle to heat water?
Whenever I need to heat up water for a French press or hot chocolate, I do it in the microwave. Is there a good reason to use a kettle instead of the microwave to heat water?
David
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29
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4 answers
Is it safe to eat freshwater fish raw?
According to this question freshwater fish should not be used in Ceviche--why not?
Jay
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29
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4 answers
What's the difference between hollandaise, mayonnaise, and aïoli?
I was following a recipe by Gordon Ramsay, that included a hollandaise.
However while making it I couldn't help but think I was making a warm mayonnaise.
This brings me to my question: What's the difference between mayonnaise, hollandaise, and…
Sarumanatee
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29
votes
8 answers
How to keep my (deep frying) oil usable as long as possible?
I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not airtight, however.
The new deep fryer has a cold…
Tobias Op Den Brouw
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29
votes
13 answers
What are the pros and cons of storing bread in various locations?
Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
thelsdj
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29
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8 answers
Will spoiled food always make you sick?
Kind of a strange question, but say something has spoiled, i.e. smells bad, tastes bad, etc.
Will it actually always make you sick? Like for instance spoiled dressing, let's say it tastes sour, smells nasty and you eat it, will it make you sick?
If…
user17188
29
votes
16 answers
Induction range vs gas
In the next few months I have a kitchen remodel planned. One item to be replaced is the range/oven. Currently we have a "vintage" electric stove.
I am undecided as to whether to choose gas or an induction model. I had gas in a previous house and I…
wdypdx22
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29
votes
9 answers
What's the purpose of a bread box?
For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But after looking for a bread box, I see that many are plastic and metal. Before I buy a…
indiv
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29
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2 answers
Coca Cola's Secret Recipe
If only two executives know the secret recipe of Coca Cola at any one time, and it is so well guarded, then how do they manufacture Coca Cola in plants without giving away this secret to the workers?
Alexandru
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29
votes
11 answers
How does soaking liver in milk work?
Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver.
I tried it, and the liver turned out alright, but it got me wondering: how does this work? What's the…
SáT
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29
votes
8 answers
How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how safe garlic butter is and why.
Evidently, the…
FvD
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29
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4 answers
How much to reduce salt when using salted butter in place of unsalted butter
I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be alright to use salted butter and reduce the amount of salt? And if so, by how much should…
Don O'Donnell
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29
votes
5 answers
Does searing meat lock in moisture?
I just saw a claim to this end in another thread, and it is perpetuated about the internet and in many cookbooks.
So: Is it true? Does making a nice crust (maillard reaction) on a roast seal in juice and yield a juicer end product?
Adam Shiemke
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29
votes
3 answers
What happens when you mix whiskey and water?
It is sometimes said that to best experience the flavor and aroma of a good whiskey (or whisky), one ought to add a bit of water. This practice is said to release flavors somehow.
Is there any truth to this?
Assuming that there is, what is going…
Ray
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