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1500 questions
27
votes
4 answers
Shiny side or not for foil?
Does it make any difference when you wrap food with aluminum foil for grilling or baking or making a steam pouch whether you put the shiny side in or the shiny side out?
I've seen at least one answer to a questiong about grilling that made mention…
Jay R.
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27
votes
6 answers
How to caramelise onions?
Often recipes ask for caramelised onions. What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a low heat they can brown a bit too much if they are not stirred continually.
Sam Holder
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27
votes
4 answers
27
votes
11 answers
How do I make soft chapattis?
I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat flour, pinch of salt. The dough rolls out fine,…
Sushma
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27
votes
11 answers
Does kimchi go bad?
I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there isn't a date stamped on the jar. Does it go bad or should it be fine since it's…
Vecta
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27
votes
10 answers
Why is it important to add salt during cooking?
This may seem like a silly question, but given that each persons' tastes are different why is it that salt is added during cooking? It seems better to just allow the person eating the food to add their own salt to taste as opposed to forcing the…
O.O
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27
votes
4 answers
Will avocado stay fresh longer if stored in the refrigerator?
Should I store avocado in the refrigerator or will it make no difference for how long they stay fresh?
Speldosa
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27
votes
15 answers
How can I get my bread to be more fluffy and less dense?
I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it down again, then another hour before baking. I've…
Tom
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27
votes
4 answers
Should french fries be fried two times?
Most professional cookbooks tell me to fry french fries two times. First at a lower temperature of about 150-170°C and then at a higher temperature about 180-190°C.
Reference: http://en.wikibooks.org/wiki/Cookbook:French_Fries#Variations
Related:…
Martin Schlagnitweit
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27
votes
4 answers
What are the differences between types of soy sauce?
I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of flavor is an order of magnitude more interesting than what I had been throwing around in…
yossarian
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27
votes
24 answers
How do you organize your recipes?
I am thinking of collecting and organizing recipes that turned out to be good.
The first thought I had is to write down the recipes in a word processor, print them out and collect them in a thin ring binder. My system would have only one recipe per…
Markus
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27
votes
5 answers
How to prevent pizza dough from stretching back
I have a problem with my pizza dough. I start to shape it but it is somewhat difficult to make it bigger and thinner because the dough stretches back to its initial form.
Any ideas?
Sinan
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27
votes
18 answers
Is there a substitute for tahini in hummus?
If I don't have tahini is there anything similar to use to make hummus?
fryguybob
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27
votes
4 answers
What's the difference between pan frying, sauteing, and shallow frying?
As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?
user73
27
votes
14 answers
Is there a trick for softening butter quickly?
I often don't realize a baking recipe requires softened butter until after I start adding in the other wet ingredients and it's too late to wait for butter to soften the normal way (with time). So, I will usually microwave the butter until it…
JMann
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