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Q&A

General Q&A about cooking.

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+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 2y ago by lsusr‭

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+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 2y ago by Monica Cellio‭  ·  last activity 2y 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 2y ago by Sigma‭  ·  last activity 2y ago by dsr‭

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+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 2y ago by Kyll‭  ·  last activity 2y 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 2y ago by Zerotime‭  ·  last activity 2y ago by manassehkatz‭

50%
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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 2y ago by Zerotime‭  ·  last activity 2y ago by dsr‭

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+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 2y ago by Zerotime‭  ·  last activity 2y 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 2y ago by Aliza‭  ·  last activity 2y 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 2y ago by Zerotime‭  ·  last activity 2y 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 2y ago by Zerotime‭  ·  edited 2y 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 2y ago by Zerotime‭  ·  last activity 2y ago by manassehkatz‭

80%
+6 −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 2y ago by Monica Cellio‭  ·  last activity 2y 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 2y ago by Zerotime‭  ·  last activity 2y 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 2y ago by Monica Cellio‭  ·  last activity 2y 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 2y ago by Canina‭  ·  last activity 2y ago by xtal‭

66%
+2 −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 2y ago by Zerotime‭  ·  last activity 2y ago by ArtOfCode‭

71%
+3 −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 2y ago by Zerotime‭  ·  last activity 2y 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 2y ago by Peter Taylor‭  ·  last activity 2y 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 2y ago by Zerotime‭  ·  last activity 2y 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 2y ago by klutt‭  ·  last activity 2y 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 2y ago by Zerotime‭  ·  last activity 2y 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 2y ago by Zerotime‭  ·  edited 2y 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 2y ago by Zerotime‭  ·  last activity 2y 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 2y ago by Monica Cellio‭  ·  last activity 2y 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 2y ago by Monica Cellio‭  ·  last activity 2y ago by Sleifar‭

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