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Q&A

General Q&A about cooking.

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80%
+6 −0
What's an efficient way to peel ginger?

There's nothing like peeling a pound of ginger root to make one wonder if there's a better way to deal with all the branches and knobby bits. I normally peel ginger with a paring knife; for larger...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

77%
+5 −0
What's important when picking a new multi-purpose knife?

I cook quite frequently and one thing that I use everytime I cook is a knife. Recently, I've grown unsatisfied with the knives I have as they are all dull and sharpening them doesn't really do the ...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by dsr‭

71%
+3 −0
How do I protect my knuckles when grating vegetables like carrots?

When grating harder foods like carrots or parsnips, I have a problem protecting my fingers when I get down to the last couple inches. Raw carrots are too hard to hold with a fork (at least with su...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

71%
+3 −0
Nutritional value of cooking pasta

For years I've had the strange habit of eating uncooked spaghetti, just a single straw now and then (it has become less frequent, now it only happens a couple of times per year), and only spaghetti...

1 answer  ·  posted 3y ago by Grove‭  ·  last activity 3y ago by Zerotime‭

66%
+2 −0
How can I better incorporate baking into my daily life?

I'm someone who likes to cook a lot (most of it stems from the fact to eat what you cooked afterwards). But there is one thing in the kitchen that I'm rather hesitant to do: baking. While I do like...

2 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Sigma‭

75%
+4 −0
What can I substitute for milk in a bread recipe?

Today I tried a particular sourdough bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the followin...

3 answers  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

75%
+4 −0
How to get my cheese to melt completely

I emigrated from the United States and one thing I really miss is the meltability of American "cheese". (The scare quotes are because it's a cheese-based product rather than real cheese.) There's n...

2 answers  ·  posted 3y ago by msh210‭  ·  last activity 3y ago by Monica Cellio‭

66%
+2 −0
What is this kitchen tool that looks like a waffle maker with bigger depressions?

I live in shared flat and today I rummaged through our kitchen a bit. There I was surprised to find the following kitchen tool: It has small holes in it and the area around it heats up pretty qui...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by msh210‭

66%
+2 −0
How can I fix the broken hinge on my waffle maker?

Today I found some interesting things while rummaging through the kitchen in my shared flat. One of the things I found was a waffle maker but sadly it's a bit broken. The hinge between the top and...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by dsr‭

75%
+4 −0
Is cold brew coffee with coldish water and no refrigeration possible?

Sometimes when backcountry camping, I will have my cold brew sock and access to fairly cold water (just barely possible to go swimming) , but of course not a refrigerator. It will stay fairly cold ...

1 answer  ·  posted 3y ago by Charlie Brumbaugh‭  ·  last activity 3y ago by Sigma‭

66%
+2 −0
Pre-toast bread for toasted cheese sandwiches?

I made toasted cheese sandwiches with soft, fresh white bread. They where softer then I expected when I took them out of the frying pan. Kind of bendy and floppy around instead of holding their sha...

2 answers  ·  posted 3y ago by James Jenkins‭  ·  last activity 3y ago by Sigma‭

75%
+4 −0
How long will refrigerated cold brew coffee last?

I almost always end up with extra cold brew coffee and sometimes don't get around to drinking it for a couple of days. I know that it lasts longer than hot brewed coffee, but in general how long wi...

1 answer  ·  posted 3y ago by Charlie Brumbaugh‭  ·  last activity 3y ago by dsr‭

75%
+4 −0
Chicken leg name confusion

I used to get packages of "chicken leg quarters". These seem to be out of stock in my area recently. Sticking to the general legs part of a chicken, I noticed there are quite a few different pre-...

2 answers  ·  posted 3y ago by Olin Lathrop‭  ·  last activity 3y ago by James Jenkins‭

75%
+4 −0
What's different about prepackaged cookie dough that is marked safe for eating raw?

Some of the prepackaged cookie dough at my local store is specifically marked as being safe for eating without cooking first. What is different about this type of cookie dough compared to regular c...

1 answer  ·  posted 3y ago by Charlie Brumbaugh‭  ·  last activity 3y ago by luap42‭

71%
+3 −0
Why should one wrap bread dough in a towel during the last rise, instead of some other material?

I've made sourdough bread a few times following the same ("beginner") recipe. After the dough rises overnight in a bowl you put it on a floured surface, fold it in on itself to shape it, and let i...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by dsr‭

66%
+2 −0
How does a cotton filter for cold brew coffee affect the taste compared to no filter?

There are cotton filters for home cold-brewed coffee, but it would also be possible to make cold brew without any sort of filter during the brewing, just run it through a disposable filter afterwar...

1 answer  ·  posted 3y ago by Charlie Brumbaugh‭  ·  edited 3y ago by Isaac Moses‭

75%
+4 −0
Why is a plastic bag needed for sous vide?

I have read a bit about sous vide, which seems to be basically just boiling in a plastic bag. Well, boiling is not true since the temperature is lower, but why is the plastic bag needed? What diffe...

1 answer  ·  posted 3y ago by klutt‭  ·  last activity 3y ago by Zerotime‭

60%
+1 −0
How do I get broth out of my pan after I put in too much?

Today I made some dumplings. Even though they were already precooked, I put them into a kind of vegetable broth to cook them properly (which wasn't really necessary but I did it because I like the ...

2 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by klutt‭

75%
+4 −0
How do I prevent clumps when using cornstarch to thicken a soup?

I've made cold cherry soup a few times from a recipe that calls for thickening it with a little cornstarch, but I always end up with some small clumps of what I presume are the starch in the finish...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  edited 3y ago by Zerotime‭

71%
+3 −0
How do you make pulled noodles when living in the USA?

In China, "pulled noodles" (拉麵/拉面) are created by stretching dough over and over again. I want to know how to do this. Authors of English language articles about pulled noodles often cheat by cutti...

0 answers  ·  posted 3y ago by lsusr‭

71%
+3 −0
How do I get darker sourdough without burning it?

I made my first sourdough bread recently. The friend who gave me the starter also gave me a basic recipe attributed to Ed Wood, which I followed (1 cup fed starter, 3.5 cups all-purpose flour, 1 t...

2 answers  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by dsr‭

71%
+3 −0
What heat level should I use to brown beef?

I brown a lot of ground beef for meal prep and as the base of everything from pasta sauce to Mexican casserole. I've noticed two different possibilities for heat - high and semi-searing, or low and...

2 answers  ·  posted 3y ago by Sigma‭  ·  last activity 3y ago by dsr‭

71%
+3 −0
Home-made veggie meat?

I would like to use a home-made subsitute for meat in dishes or sauces which traditionally have some. I live in Western Europe and have access to a variety of industrially-made vegetarian steaks bu...

1 answer  ·  posted 3y ago by Kyll‭  ·  last activity 3y ago by Zerotime‭

80%
+6 −0
Are there differences between sea and table salt?

In the recent years, I noticed a lot of ads for different kind of salts but especially sea salt. For example, in my supermarket there are instant meals "refined with the natural taste of sea salt"....

2 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by manassehkatz‭

50%
+0 −0
How can I get chicken as soft as possible in two hours or less?

I saw this recipe about slow cooker chicken in our recipe category and I wondered if there are other ways to get my chicken as soft as possible without investing hours of cooking? I wanted to prepa...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by dsr‭

80%
+6 −0
How do I best turn an omelet?

Whenever I make an omelet I have a hard time turning it over to fry it from both sides. I use a plate, cover the pan and turn everything so that, in the best case, the omelet now is on my plate and...

4 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Mithical‭

66%
+2 −0
Freezing ground turkey

tl;dr: how should cheap ground turkey be frozen: raw, browned, browned with onions, or cooked into finished food? What are the safety and texture/quality implications? Supermarket-quality ground tu...

1 answer  ·  posted 3y ago by Aliza‭  ·  last activity 3y ago by Sleifar‭

80%
+6 −0
How can I best sharpen dull knives?

I have some pretty common knives at home that I use for cutting vegetables, fish, meat and everything else that needs cutting. I don't have specific knives for specific kinds of food but rather use...

2 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by dsr‭

75%
+4 −0
How can I best reheat frozen meals?

Usually, I prepare food in large quantities and freeze most of it so I don't have to cook the following days. I'm used to the part where food that is frozen the normal, slow way loses some of its o...

1 answer  ·  posted 3y ago by Zerotime‭  ·  edited 3y ago by manassehkatz‭

75%
+4 −0
What are other uses for an omelet maker besides making omelets?

I recently asked a question about how to best turn an omelet. @Pestana suggested an omelet maker for doing so: I don't want to buy a kitchen tool for a sole purpose so my question is what could I ...

2 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by manassehkatz‭

81%
+7 −0
Basil as a pizza topping

I've eaten pizza that has basil leaves as a topping, and the leaves come out bright green and tender. I used fresh basil from my garden on pizza for the first time today, and -- predictable, in re...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Zerotime‭

80%
+6 −0
Why would you flash freeze your meals instead of freezing them regularly?

I heard that if you have to freeze food, it's better to flash freeze it (given you have the means to do it). I also know that flash freezing (as the name implies) is a method to cool down a given o...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Peter Taylor‭

81%
+7 −0
How interchangable are white and brown sugars?

I recently made a peach cobbler following a recipe that called for equal parts of white sugar and brown sugar in both the fruit mix and the topping. This got me wondering about the functions of th...

2 answers  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by klutt‭

75%
+4 −0
How can I make hard cheese keep longer, while preserving texture?

I like to keep hard cheese at home, and use it from time to time -- in everything from sandwiches to cooking. However, there are periods (sometimes up to a few weeks) when I just don't use all that...

3 answers  ·  posted 3y ago by Canina‭  ·  last activity 3y ago by xtal‭

71%
+3 −0
How can I preserve the crispiness of tortillas in a tortilla casserole?

Today I made a casserole based on tortillas (basically nachos but with more ingredients and in a casserole dish). Besides tortillas, I've added a mix of vegetables (tomatoes, chilli peppers, paprik...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by ArtOfCode‭

75%
+4 −0
How do I make spicy food less spicy near the end of meal preparation?

I like my food to be relatively spicy. Not everybody likes it so I sometimes overdo it when cooking with friends: near the end of the meal preparation, the food is too spicy for them and I know tha...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Aliza‭

75%
+4 −0
What are the key ratios in ice-cream?

When creating an ice-cream recipe or making substitutions in an existing one, what are the key ratios I should take into account?

1 answer  ·  posted 3y ago by Peter Taylor‭  ·  last activity 3y ago by Peter Taylor‭

66%
+2 −0
How can I naturally substitute sugar when baking?

A lot of baking recipes require sugar in order for the baked goods to taste sweet. For my own part, I would like to avoid consuming too much sugar as it's detrimental for your health. I've heard th...

3 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Peter Taylor‭

75%
+4 −0
How do I prevent Swedish meatballs from falling apart?

How do I prevent Swedish meatballs from falling apart? I don't really have a fixed recipe. I use minced meat, bread crumbs, grated onion, eggs, cream and spices. I also did allow the bread crumbs t...

2 answers  ·  posted 3y ago by klutt‭  ·  last activity 3y ago by Canina‭

75%
+4 −0
Freezing versus home canning to preserve food

If I'm cooking, I usually prepare large quantities of food so I can stockpile meals for the upcoming week and don't have to cook too often. In the past, I froze everything in my freezer. Recently, ...

2 answers  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by Sigma‭

66%
+2 −0
How can I rescue a soft cake without losing too much flavour?

I've recently baked a sheet cake with fresh apples, vanilla pudding and crumbles. The moment I took the tray out of my oven I saw that the cake wasn't really baked. The fluids within the pudding an...

1 answer  ·  posted 3y ago by Zerotime‭  ·  edited 3y ago by Zerotime‭

71%
+3 −0
Differences between sunflower and rapeseed oils and situations to use them

Today I run out of oil that I use for my pan to roast meat, vegetables and other stuff. I found myself in my local supermarket and was bewildered by the sheer variety of oils. However, in my superm...

1 answer  ·  posted 3y ago by Zerotime‭  ·  last activity 3y ago by manassehkatz‭

66%
+2 −0
How do I make tempeh less chewy?

I cooked with tempeh for the first time recently. The tempeh came in an 8oz "brick", about half to three-quarters of an inch thick. The recipe I was following suggested boiling it for 10 minutes ...

1 answer  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Sleifar‭

66%
+2 −0
How do I adjust bread-machine bread when using all-purpose flour instead of bread flour?

I am a beginner when it comes to bread, and for expedience I make almost all of my bread using a bread machine. I've always used bread flour, followed the proportions specified in the instructions...

2 answers  ·  posted 3y ago by Monica Cellio‭  ·  last activity 3y ago by Sleifar‭