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1500 questions
18
votes
3 answers
What is the function of this tool of my scissors?
What is the function of this part of my scizors.
fixit7
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18
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9 answers
How to defrost frozen pizza dough quickly?
Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I forgot to defrost the dough last night. (It's…
Goodbye Stack Exchange
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18
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10 answers
How can I know how long home-cooked food will stay good in fridge?
As through the week we too busy to cook we have gotten the idea of cooking a big bunch of food in the weekend, storing it in the fridge and eat it later in the week.
I am a bit concerned how long things will stay good in the fridge. For example…
Peter Smit
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18
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1 answer
Making butter at home
I decided to make home made butter. I haven’t done this since I was a kid. We shook the jar until the liquid separated. I wasn’t sure if this meant it was done or not even though I kept reading the instructions over and over. Now I have a cream that…
Amanda
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18
votes
6 answers
How can I increase white wine shelf life specifically bought for cooking?
In the answers to the popular question What defines cooking wine? one common recommendation seems to be to simply use regular wine.
However, it seems that wine goes bad in a few days. I don't consume wine, except for cooking wine, which from the…
Shashank Sawant
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18
votes
1 answer
Why can't you make cheese from coconut milk?
People make yogurt by fermenting coconut milk. Why has no one ever made cheese?
Dan R.
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18
votes
1 answer
Can I (or should I) re-roughen the interior of a ceramic mortar?
I have a ceramic mortar & pestle, approximately 10 cm across, that I use primarily for grinding whole spices. When I bought it about 15 years ago, only the exterior of the mortar (and a small amount of the interior) was glazed; the interior had an…
Michael Seifert
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18
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6 answers
Ham and Pea Soup with whole dried peas instead of split peas?
I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding more fiber and holding the legume together giving…
julie
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18
votes
3 answers
How to properly brown cut-up chicken breast pieces?
Yesterday I was trying to cook "Chicken Tonight". The jar instructs to cut 400 grams of chicken breast in "small" pieces (we use two jars, so I end up with 800 grams), then to brown those pieces in a pan.
No matter what I try, I can't get the…
Tinkeringbell
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18
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5 answers
Do certain spices really go bad? or will people without refined palates usually not tell the difference, specifically chili powder?
All my seasonings/spices are at least a year old (most several years). I recently threw out nearly a full bottle of paprika because it was so strong (thought it went bad). I realized I was just applying too much paprika in the first place (and the…
adamaero
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18
votes
2 answers
How many calories are in a cup of rice?
Typical googling tells me a cup of white rice has ~200 calories, but the bags of white rice I purchase tell me a quarter cup of dry rice has 150 calories (Jasmine, in this case, but others have been about the same), which would mean a cup would have…
Raven
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18
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14 answers
How can I separate the lid from a can that has a pull-tab/ring without flinging food everywhere?
When I try to separate the lid from a can that has a pull-tab, the moment the lid separates from the can, the lid flings food everywhere. It's not always a lot, but it goes far because the lid has so much spring-tension.
I'd keep the last bit of the…
Bort
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18
votes
1 answer
Why do I get a 'food burn' alert every time I use my pressure cooker?
I have an Instant Pot that I love to use to prepare food, and for the first dozen meals it operated without issue. Lately, however, I get a 'food burn' alert every single time I use it. As expected, my food has stuck to the bottom of the detachable…
PausePause
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18
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2 answers
Is it bad to be a 'board tapper', i.e. to tap your knife rhythmically when you're cutting vegetables?
I briefly worked in a restaurant kitchen in Hong Kong under a British chef. He objected to the sound I made when slicing onions, and warned me not to be a 'board tapper'. I duly spent the next weeks learning to slice onions his way, though I…
Dade McDade
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18
votes
4 answers
How can I safely improve my cutting technique
I'm not bad with knives if I should say so myself. My cutting speed is definitely above average, but I've have never been trained by professionals. Most of what I know, I have picked a long the way, trying out some different stuff, practice etc.
I…
user239