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1500 questions
27
votes
1 answer
Why did my Turkey Stock turn into gelatin?
We took our left-over turkey carcass and parts and simmered them for a few hours with water in a pot with some herbs and veggies. After removing the solids, and separating the fat, we placed it in the fridge to be frozen the next day. When we…
mohlsen
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8 answers
What are things like Bread, Rice and Cereal collectively known as?
I'm not sure if this belongs here or in the English language stack exchange but here goes:
We have broad classifications like "Fruit" and "Vegetable" and "Meat"/"Protein". What do you collectively call bread, rice, pasta, cereal etc. My first guess…
ColonD
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27
votes
5 answers
What can be done with accidentaly oversalted beef?
I mistakenly marinated some thin beef with regular salt for one day before barbecuing it, turns out you're not supposed to do that! Even after washing it, it is unbearable to eat it by itself.
I'm using brazilian "Coxão Mole" which I tink translates…
Mojimi
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27
votes
11 answers
How can I keep delicate food from sticking to the grill?
When I grill fish or chicken, often much of the meat and/or skin ends up sticking to the grill. What's the best way to avoid this?
Herb Caudill
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27
votes
1 answer
What is this one-handed tool with five dull steel "blades" called?
I've been using it to break down clumpy powders, it's the best thing I have for the job by far, and I need to buy more for people helping me.
Tim Koelkebeck
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27
votes
7 answers
How to keep onions from sinking in a salad
How to keep onions from sinking in a salad?
I like raw and cooked onions.
I like raw onions in a lot of salads but the problem is diced onions end up in the bottom of the bowl.
paparazzo
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27
votes
15 answers
Grilling veggies & meat on same surface for vegetarian guests
If I grill veggies and then grill meats (or vice versa) on the same surface, is heating and brushing the grill an adequate method to assure I haven't offended a vegan or vegetarian?
Steve
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27
votes
3 answers
What are the pros and cons of Convection Microwave Ovens?
Are convection microwave ovens a useful item to have? Or are they not good as a microwave and not good as a convection oven either?
I understand that a regular convection oven helps to cook things faster. But a microwave cooks things pretty darn…
milesmeow
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27
votes
4 answers
What are the benefits and drawbacks of washing dishes in hot water?
When hand-washing dishes, it seems commonplace to wash dishes in hot water.
This LifeHacker article about washing your hands in hot water versus cold water points out that:
It's certainly true that heat kills bacteria, but if you were going to use…
Insane
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27
votes
3 answers
How does a splash of vinegar help when poaching eggs?
What does splashing in a shot of white vinegar to the simmering water do when poaching an egg?
Is it for taste or is it supposed to react in some way with the albumen?
Eight Days of Malaise
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27
votes
4 answers
How to avoid getting arm hair in food?
Sorry if this question is slightly gross.
I happen to have a significant amount of hair on my arms and the back of my hands. When preparing food using my hands (e.g. kneading dough), sometimes hair gets in the food. How can I avoid this? What…
anonymous
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27
votes
4 answers
Does resting the dough for a long time reduce the need to knead the bread?
In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and found that the bread was more dense than a properly…
Curry
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27
votes
6 answers
Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?
I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (not red, as when I bought it).
Is it safe to use to make hamburgers?
Ben McCormack
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27
votes
4 answers
What temperature does the Maillard reaction occur?
There seems to be a lot of disagreement about the temperatures and conditions under which the Maillard reaction can occur. Cooking professionals reference all sorts of "minimum temperatures" -- I've seen sources say 350°F (175°C), 310°F (155°C),…
Athanasius
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27
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4 answers
What is the rind of Brie cheese made of?
We were eating brie cheese last night, and someone asked if the rind was edible.
I was tempted to say "yes, it's not plastic". But then I realized that while it doesn't look like plastic or wax, I really have no idea what it's made of.
Is it…
J.A.I.L.
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