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1500 questions
47
votes
7 answers
Why are there so many different pasta shapes?
Do the different pasta shapes serve any purpose, or are they just for fun? Some difference appear to be cultural (lo mein vs spaghetti), but there are so many different syles of Italian pasta, is there a reason for this?
Clearly there need to be…
DaveParillo
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47
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7 answers
How do you clean a seasoned cast iron skillet?
I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it. What do I use and what don't I use to get it back to clean?
I've heard not to use soap and to make sure it is dry, but nothing beyond that.
plor
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47
votes
11 answers
Why skim "scum" from the surface of a simmering stock?
I've been reading various Googled recipes and techniques for stockmaking, as I made my first stock tonight using raw chicken bones. Just about every article/recipe I read says to skim the surface of the stock in the beginning, while it is simmering.…
Jonathan
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47
votes
12 answers
Is it safe to eat smoked bacon without grilling?
The reason I ask this is due to the fact nothing on the bacon packaging indicates it can or cannot be eaten 'raw' and in general eating raw meat is a bad idea.
Ambo100
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47
votes
17 answers
Is there something I can do to keep ice-cream soft?
I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols.
Have read previous questions and a don't believe that leaving ice-cream out to thaw -scoop then refreeze is the only answer.How do…
Burdon on society
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47
votes
5 answers
Could coconut cream be used to create a non-dairy ganache for whipping?
A few days ago I made a batch of profiteroles and éclairs, with a minor twist: For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or bittersweet chocolate to 1 part each butter and whipping…
Aaronut
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46
votes
9 answers
How do I pick a watermelon at the supermarket?
Lately, every watermelon I bring home form the organic section of the supermarket has not been sweet. Among the small, seedless varieties, I try to pick the densest. How do I know if it is ripe? Can I ripen them at home? Should I keep them in the…
papin
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46
votes
9 answers
What's the right way to hard boil eggs?
I find I always have trouble scaling the amount of time the eggs should be boiled, cooled, etc. for different-sized batches of hard-boiled eggs.
I've heard a variety of "folk lore"-type rules for how it should be done, but what's really the right…
Gabriel Hurley
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45
votes
11 answers
How long can I keep eggs in the refrigerator?
To keep eggs useful and healthy, what is the average time I can keep them in refrigerator? Can I freeze, and re-use them after melting, or will they be useless or not healthy to eat?
Soss
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45
votes
7 answers
Why do some foods taste better the next day?
Many people think that certain foods, like lasagna, many stews and hearty soups, tomato sauce and so forth taste better the next day. My question is, is that really true, and if so, why? The conventional answer is essentially, "the flavors marry",…
Michael Natkin
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45
votes
3 answers
"Room temperature" and "cool, dry place" -- are there actual temperatures associated with these canned phrases?
When a product says "refrigerate" or "freeze", the temperature they're asking you to keep it at is not a mystery -- most refrigerators and freezers maintain an expected temperature range.
But other products indicate "room temperature" or that they…
Roddy of the Frozen Peas
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45
votes
4 answers
Where does the green part of the scallion start and the white part end?
I've been using Hello Fresh for a while now and many of their recipes include the step: "Trim and thinly slice scallions, separating whites from greens." Looking at a typical scallion, I see a clearly green part, a clearly white part, and a…
Brian Nickel
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44
votes
11 answers
How to peel hard boiled eggs easily?
This is one of the most annoying duties in the kitchen, for me.
What are yours tips and tricks to peel hard boiled eggs easily?
Cornelius
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44
votes
5 answers
When making sushi, why do you have to rinse the rice?
I'm interested in learning to make my own sushi.
Every guide I have read has stressed that the rice has to be rinsed thoroughly.
The bags of rice I generally buy say not to rinse the rice in order to preserve the nutrients. What is the reason…
Jacob R
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44
votes
7 answers
Are carrots dyed orange?
I was in the supermarket and I noticed that one brand of "organic" carrots was a very pale orange, but another brand of carrots was bright orange.
Is this color difference because the carrots are being dyed?
Drisheen Colcannon
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