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1500 questions
16
votes
3 answers
Does chlorine evaporate from water when cooking?
Most municipal water supplies in the U.S. include noticeable levels of chlorine or chloramine added to kill microbes, and often adds an objectionable chemical smell.
Does chlorine evaporate when cooking? If so, does it require boiling…
Jeff Axelrod
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6 answers
How many kilos of bread can I produce with one kilo of flour?
I wish to calculate how economic a breadmaker is compared to store bought bread. Does anyone know how many kilos of bread can be made from one kilogram of flour?
To make it simple, let's say generic white bread and basic simple white bread.
Bar Akiva
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16
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3 answers
What can I substitute for eggs in cookie recipes?
I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment.
Can I use something else instead of the eggs? I'd like answers that will work for most cookie/biscuit recipes.
(Editor's note: yes, there are also…
Blorgbeard
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What are the main styles of pizza that are popular in America?
Background: I found a pizza in Italy that was sold as "American pizza", and that used bell peppers, corn, and hot salami as toppings. In the USA, is there a pizza that is called "American pizza"?
Are there well-defined regional styles of pizza in…
avpaderno
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16
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Labeling Food for the Freezer
I freeze stuff. Anything from Bolognese to stew. I portion these meals, after they've cooled, into meal-sized Tupperware boxes and stuff them randomly into my crowded freezer.
The problem is that it's difficult to tell which stews are which, and…
shennan
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8 answers
Is it ever more accurate to measure by volume rather than by weight?
I've been thinking about the fact that although many recipes specify volume, measuring by weight is much more accurate.
Are there any cases where it would be objectively better (i.e. more accurate) to measure by volume - that is where a weight…
user40292
16
votes
2 answers
Microwave-safe cups becoming less safe
For a couple of years we have been using a microwave-safe cup to heat up milk. The milk is whipped until it's creamy, then we add coffee on top of it and we have a sort of cappuccino. Until recently this has worked well, but for the last few weeks…
dr jerry
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1 answer
From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?
In North America (i.e. U.S. and Canada), a typical supper progression is as follows:
Appetizer (optional)
Salad or Soup
Main course (which is called "entree" -- in Europe, "entree" means starter)
Dessert (pies, ice cream, etc.)
My question: How…
Gilead
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Food that is high in protein and is not solid for people with wisdom teeth removed?
I recently got some of my wisdom teeth out and I'm trying to cook food that is not solid due to my oral surgeon's instructions. I have found a bunch of food I can make including pasta, mashed potatoes, ice cream (to cool the swelling), variety of…
aug
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Cast Iron vs Steel
1. What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing.
2. If there's an advantage to getting a steel skillet as well, what would be recommended?
3.…
JustRightMenus
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16
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6 answers
If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?
The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer.
But aren't most oils made from vegetables? Some have a smoke point less than 375.
I'm thinking of using groundnut (peanut) oil or…
Felix Pring
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4 answers
If you 'caramelize' an onion, does an onion contain sugar?
I love the taste of lightly fried sliced onion. I've heard this referred to as 'caramelizing' the onion.
Is there sugar in the layers of an onion that is changed to caramel, or is this just a phrase?
My question is: If you 'caramelize' an onion, do…
hawkeye
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4 answers
Raised brown spots on garlic
Occasionally I'll get a clove of garlic that has small brown spots on it. When there are a couple spots, I cut them off and use the rest of the garlic. Sometimes there will be A LOT of spots and clustered together. Those will get thrown away. …
Brooke
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16
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2 answers
Why do bananas turn black in the refrigerator?
I've noticed that a banana in the refrigerator will turn pitch black in just a few hours. Why is this?
Michael Natkin
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1 answer
Rolling boil has barely any steam?
I'm trying to reduce a sauce I've got but I noticed something interesting.
When I raise the heat so the sauce is at a full rolling boil, there is barely any steam coming out so I presume there is little reduction happening.
However, when I reduce…
Trogdor
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