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1500 questions
55
votes
3 answers
Why is my red cabbage suddenly turning blue when cooking, while it never did so before?
I've made fresh red cabbage (not canned or frozen) a few times. Back when I was still living with my parents, it always turned out fine. Now that I'm living on my own, I'm still using the same recipe, with one minor adaptation, which is leaving out…
Tinkeringbell
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55
votes
5 answers
Can I fry food with solely essential lemon oil?
Is it safe to consume lemon oil in the quantities that would be found in fried food? Could I fry corn tortillas, for instance? Would it fry?
user3210986
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55
votes
13 answers
Should I rinse canned beans before using them?
Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney beans, should I drain and rinse them first? Goya brand beans have recipes on the side of…
Josh
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54
votes
3 answers
When making batter/dough, why is it really bad to clean your spoon by hitting it on the edge of the bowl a few times?
Mom and I were looking at a holiday cooking tv-show a few weeks back, and during the part where the host made the dough for the oliebollen, he hit his spoon a few times against the bowl, to get rid of excess stuck to the spoon. Apparently, this was…
Tinkeringbell
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54
votes
3 answers
Mystery kitchen device with three finger loops, one attached to a sliding rod that passes through a ring
This is an oddball question but I am hoping someone can help me identify this device, which appears intended for use in a kitchen based on its location in a drawer full of other kitchen tools. As you can see it is about 4 inches long.
O.M.Y.
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54
votes
8 answers
Is it safe to eat moldy cheese if you slice off the edges?
Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit off of all the sides just to be safe?
I'm…
mouche
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53
votes
2 answers
Why is some metal safe to use in a microwave, but others not?
This might be a more scientific question, but it relates to cooking and I thought it was interesting.
I just made my lunch which was a microwavable bowl of chunky soup.
The directions said:
Remove metal lid, remaining metal rim is microwavable.…
JD Isaacks
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53
votes
8 answers
Why wait for water to boil?
I've always heard that you should wait for water to boil before adding pasta/perogies/vegetables/etc. What is the reason for this? Is it because it reaches boiling point faster? If so, why?
Steve Vermeulen
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53
votes
12 answers
Frying Oil Reuse
What are some guidelines or rules with regard to filtering and reusing oil that has been used for deep frying?
Is it safe and acceptable under some circumstances to filter and keep oil? If so, does it depend on which foods were fried? How long can…
beetlefeet
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53
votes
10 answers
How do you make a cake lift equally and minimize doming?
Some time ago, I baked a cake (Sachertorte to be exact).
The taste and texture was fine, so my recipe is okay.
My biggest issue was the shape. In the middle it was really a lot higher than on the sides.
I would like to redo it in the near future,…
Mien
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53
votes
6 answers
Are there any dishes that can only be cooked with a microwave?
I read this question for microwaving chicken, and it left me wondering:
Are there any dishes that can only be prepared with a microwave? If such dishes exist, what are their characteristics and why will in this case only a microwave work? What is…
Soulis
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52
votes
15 answers
How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way?
When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measure honey without leaving honey on a spoon?
ushna saeed
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51
votes
11 answers
Why let dough rise twice?
I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form:
Mix dough together and knead
Let it rise
Knead again
Let it rise again
Why do they do this? Doesn't kneading just push the air bubbles out?
Brendan Long
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51
votes
2 answers
Why drain soaked rice?
When cooking black rice, I’ve been told I need to soak it for a few hours, then drain and finally cook with 1:3 parts regular rice (i.e., topped up with fresh water).
Black rice is a type of glutinous rice, so I can understand the soaking stage.…
Xophmeister
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51
votes
14 answers
What's the proper way to dispose of used fats & oils?
Down the drain? Does it depend on the type? With bacon fat, I usually let it solidify in a cup lined with foil, and then throw it out. With used canola oil, I'm not quite sure what to do because it doesn't solidify.
Knarf Navillus
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