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1500 questions
21
votes
3 answers
What is the difference between risotto rice and paella rice?
My local supermarket stocks arborio and carnaroli rices for making risotto, and also stocks "paella rice". I have, in the past, used them interchangeably in both risottos and paellas. Wikipedia handily summarises the difference between carnaroli…
Ian Renton
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21
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10 answers
How is boiled rice different from steamed?
I recently got into a friendly argument with a coworker about how rice should be prepared.
I insisted that the goal was to steam the rice- too much water and it would boil into a soupy pudding.
She claimed that her uncle's family in a little village…
Sobachatina
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21
votes
7 answers
What can I substitute for onions?
I love onions; however, someone that I cook for does not. Absolutely hates them and can tell whenever they are in the dish.
That said, so many recipes call for onion to be added. What can I use instead that would have a similar but less…
ist_lion
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21
votes
2 answers
How can you measure the caffeine content of a liquid at home?
I saw a question on here about cold brew vs hot brew caffeine content and was wondering what is the easiest (or best) way to measure this at home (if possible)
bound008
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21
votes
14 answers
Where did the thin, smooth plastic spatulas go?
20 years ago, the most common type of rigid spatula (or "turner") was smooth, thin (as in 3mm or less with a sharp edge), and generally made of nylon. These spatulas were not very durable (leading edges tended to melt), but they were very very good…
FuzzyChef
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21
votes
13 answers
How to clean a clogged Misto oil sprayer/spritzer?
I use a Misto oil spritzer. You fill it up with oil and pump it up and spray a pan with it.
It's gotten clogged up so that it just squirts a steady stream of oil (not a spray).
Any ideas how to clean it and keep it from clogging again?
I've…
Clay Nichols
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21
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10 answers
Does putting knives in a wooden block blade down wear out the blade?
I'd always wondered. The blocks usually seemed designed to have the knives go in blade down, so that the blade touched wood coming in and out. But I know that when I whittle, cutting the wood wears the blade of a knife down very, very quickly. …
Daniel Bingham
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21
votes
1 answer
What international cooking terms sound similar but have different meanings?
I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American-centric resource and the corresponding translation in our language turns out to mean something entirely…
rumtscho
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21
votes
3 answers
What is the hottest part of a chili/chilli/chile pepper?
I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that holds the seeds to the flesh is the hottest.
What…
Mark McDonald
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21
votes
7 answers
Why are Italian eggs so yellow?
I've noticed when I've bought Italian eggs from delis here in Europe that the yolks are very yellow - almost orange. Why is this? Assume it's the hen's diet. What are they feeding chickens there?
Treblekicker
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21
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1 answer
What is this French cuisine technique called, where "a piece of pheasant meat is cooked between two slices of veal, which are then discarded?"
A famed physicist Murray Gell-Mann compared a theoretical machinery in high energy physics theory to a technique in French cuisine, which he described thus:
... a method sometimes employed in French cuisine: a piece of pheasant meat is cooked…
Yuji
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21
votes
4 answers
What makes store brand mayo white?
So, I've finally accomplished making mayo. But it has a yellowish hue to it, obviously this is the case because of the egg yolks.
My question is this: Why is store mayo white? What makes it white?
I'm fine with mine being the color it is, but now…
ist_lion
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21
votes
11 answers
How do I separate egg white?
What are ways of getting only the egg white from an egg? Can it be done after the yolk is broken?
codaddict
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21
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6 answers
How do you clean a pizza stone?
I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and smoke. I'd like to cook some pizza on it, but I'm not sure what I should do to clean it.
Fanzoo
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21
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1 answer
Are refrigerated hard boild eggs really unsafe after a week?
Most sites that I've googled (such as http://www.ochef.com/1009.htm, and http://whatscookingamerica.net/Q-A/eggs2.htm) say that refrigerated hard-boiled eggs need to be eaten within one week.
I'm a little skeptical, and I know that many are very…
Eric Wilson
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