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1500 questions
26
votes
4 answers
Potato for a purpose
I noticed that my super market sells packaged potatoes for different purposes, for example they sell:
potatoes for a salad
potatoes for baking
potatoes for frying etc..
They all look pretty similar to me. Are these labels just for marketing, or is…
failedCoder
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26
votes
11 answers
Should Chorizo Be Peeled Before Cooking?
For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Chorizo first. It's pain to peel, and I've not noticed any difference.
What is the skin of a…
Andrew Wilkinson
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26
votes
2 answers
Steaming while boiling food
Can you use the steam from boiling one thing to cook something else?
E.g. Boiling potatoes and steam broccoli in the same pot at the same time.
Thank you!
Nicholas Solari
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26
votes
6 answers
How to prepare butter for baking when time is limited?
From my experience, the best way to use butter when baking is to let it soften to room temperature. However, sometimes one is short on time and must use the microwave to soften the butter. I always felt that cookies are better when the butter is a…
Goodbye Stack Exchange
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26
votes
5 answers
How do I get better at tasting?
I think this question might be borderline off-topic. I am open to suggestions for making it fit the SA format better
Many drinks (coffee, whisk(e)y, wine) are more enjoyable once one can discern the different flavours in those drinks. I.e., once…
LSchoon
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26
votes
4 answers
Is the yellow skin of a raw chicken indicating that it has been dyed?
Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and asking people who have knowledge about raising chickens but have received a lot of…
Adzuira Musule
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26
votes
2 answers
Steak dropped in soapy dish water
I accidentally dropped my steak in soapy dish water for a couple of seconds then rinsed it off and now I'm marinating it. Will it be safe to eat?
user81415
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- 3
26
votes
5 answers
What research is there on tea preparation?
I'm a fan of modernist cooking, and its emphasis on precise measurements and consistency. I'm curious how to apply this to tea preparation - in particular, several things:
It seems to be well established that different types of tea should be…
Nick Johnson
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25
votes
6 answers
Which torch to buy for finishing sous vide meat? Butane or propane?
I have started cooking sous vide and am thinking of buying a torch to finish off the meat. I have seen stores selling little butane torches for creme brulees, but some have claimed they are not hot enough and I should use propane.
On the other hand,…
luispedro
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25
votes
4 answers
How to peel chestnuts?
The chestnuts on an open fire question reminded me: Is there a trick to peeling chestnuts easily? I always end up with bits of hairy skin stuck to the chestnuts (ick), and/or stuck under my fingernails (ouch). We usually roast them in the oven…
Marti
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25
votes
3 answers
Why use baking powder instead of yeast?
I am asking the converse of the question "Why use yeast instead of baking powder?"
For example, can banana bread be made with yeast instead of baking powder? It seems it would rise better, but perhaps people like baking powder because they like…
Geremia
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25
votes
2 answers
What can I do to help my avocados ripen?
I bought some avocados recently, and one of them was rock hard when I tried to cut it. I left it out for a couple days hoping it would ripen, but it didn't help.
What can I do to help my avocados ripen?
Dave DeLong
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25
votes
11 answers
How can I grate soft cheeses?
Sometimes I need to shred a block of a soft cheese such as mozzarella, or cheddar. When I use my grater, the cheese starts to get kind of chunky as I'm grating it. I end up wasting a lot of cheese when I try to grate it.
It never happens when I…
Jacob R
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25
votes
17 answers
Stopping water from bubbling over when cooking rice
Every time I cook brown rice (in a traditional pot, or in my new rice cooker), large bubbles form and spill over the sides. How can I prevent this?
I found this question, but wasn't able to draw useful advice from the answers.
As a side note, I…
Dov
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25
votes
7 answers
How do I safely caramelize honey without fully burning it?
Background:
I am going to make a bochetomel, which is a type of mead that utilizes partly caramelized honey to impart a smokey/slightly burnt taste to the finished product.
The honey I have bought for this was expensive local produce, and I would…
Korthalion
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