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Q&A

General Q&A about cooking.

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

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

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 2y ago by Zerotime‭  ·  last activity 2y ago by Mithical‭

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

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
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

77%
+5 −0
Can I still use bread with a tiny bit of mold on the crust?

I have some bread that is about a week old, and it has some tiny white mold spots on the crust. Would it be safe to trim them off and eat the rest of the bread? If not could I use it in cooking e.g...

1 answer  ·  posted 2y ago by Sigma‭  ·  last activity 2y ago by Zerotime‭

77%
+5 −0
How do I get vegan "cheese" to melt?

I sometimes cook for someone who needs to avoid milk products, so I got some plant-based "cheese" (listed as cultured vegan cheese) to use instead of the real thing. I'm having trouble getting it ...

4 answers  ·  posted 1y ago by Monica Cellio‭  ·  last activity 3d ago by shreecaterers‭

77%
+5 −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 2y ago by Monica Cellio‭  ·  last activity 2y ago by Zerotime‭

75%
+4 −0
How to avoid air bubbles forming when baking a pancake in the oven?

I like to bake a pancake in the oven, instead of in a frying pan atop the stove. The basic recipe is the same (flour, milk, eggs, butter, salt; mix, pour into a roasting pan, bake in the oven at me...

1 answer  ·  posted 2y ago by Canina‭  ·  edited 12mo ago by Monica Cellio‭

75%
+4 −0
Will admixture spoil mayo?

I learned as a kid that mixing anything into (commercial) mayonnaise will cause it to spoil much faster. Therefore, I was told, don't even put a wet spoon in: the small amount of water on the spoon...

0 answers  ·  posted 2y ago by msh210‭  ·  edited 2y ago by msh210‭

75%
+4 −0
Does the way of chopping the potatoes influence the way they get fried later on?

I'm a big fan of the Spanish omelette, which is called 'Tortilla de patatas' (potato omelette) in Spanish. To prepare them, one of the first steps is to peel the potatoes and then cut them into sl...

1 answer  ·  posted 6mo ago by fedorqui‭  ·  last activity 5mo ago by dsr‭

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

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

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

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

75%
+4 −0
Can you buy 海蜇頭 (jellyfish head) not from China?

I live in New York City and Toronto. When travelling was safe before COVID, I ate 海蜇頭 at a restaurant in Hong Kong. I'm trying to sidestep Chinese food products, not least because of their f...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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 2y ago by Monica Cellio‭  ·  edited 2y ago by Zerotime‭

75%
+4 −0
What part or kind of geoduck gives crunchy slender slices?

I bought shucked geoduck from Sunny Supermarket in Toronto fresh three times now. After I purge this fresh shuck with saltwater, I sliced it. But slices are these squat wedges in pics 1-2! Bu...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Peter Taylor‭

75%
+4 −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 2y ago by Zerotime‭  ·  last activity 2y 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 2y ago by Olin Lathrop‭  ·  last activity 2y ago by James Jenkins‭

75%
+4 −0
Why is my bread now deflating when I slash vents before baking?

I make bread once a week from the same sourdough starter, which lives in the fridge between feedings. On the day before baking day I take it out, feed it, wait until it's fully active, take some o...

1 answer  ·  posted 1y ago by Monica Cellio‭  ·  last activity 1y ago by Sigma not mod‭

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 2y ago by msh210‭  ·  last activity 2y ago by Monica Cellio‭

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 2y ago by Monica Cellio‭  ·  last activity 2y ago by Zerotime‭

71%
+3 −0
What is the best way to ripen green cherry tomatoes?

About three weeks ago we had our first night of temperatures below freezing, so I picked the remaining viable cherry tomatoes on my plant. The ones I picked were close to full-size but green. (I ...

1 answer  ·  posted 2y ago by Monica Cellio‭  ·  last activity 2y ago by Zerotime‭

71%
+3 −0
Why's this Hong Kong chef slanting his saute pan over a gas flame?

I screen shot 4:31, from a Hong Kong television cooking show. I stumbled this YouTube video only because I'm learning how to cook 象拔蚌 or Geoduck. I don't speak any Chinese. What's Chef Paul Wong do...

1 answer  ·  posted 2y ago by DNB‭  ·  last activity 2y ago by manassehkatz‭

71%
+3 −0
How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?

I don't speak any Asian language. Why shake raw sea cucumbers "in a box for more than an hour to deliver a unique texture"? What's the science behind this? 吃喝玩樂 - Diary of a Growing Boy: A s(chl)o...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Sigma‭

71%
+3 −0
How much honey do I substitute for granulated sugar in bread?

I have a recipe for a whole-wheat sourdough bread that works pretty well, but it's not very exciting -- it's a basic bread. I've had honey-wheat bread that I've liked, so I'd like to adapt this re...

2 answers  ·  posted 2y ago by Monica Cellio‭  ·  last activity 2y ago by manassehkatz‭

71%
+3 −0
Which live Canadian oysters best for steaming?

I live in Toronto. I can't find living oysters that: got NO worms and parasites. can be steamed with garlic scallions and vermicelli: 蒜蓉蒸生蚝. I don't eat raw seafood. Sources for pics ben...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 12mo ago by Monica Cellio‭

71%
+3 −0
Is cooking beef and coconut milk together kosher?

I have a beef rendang recipe I'd like to bring to a small potluck. However, some of the attendees are Jewish and keep kosher. I know there are some restrictions on cooking milk and meat together, b...

3 answers  ·  posted 1y ago by Sigma‭  ·  last activity 1y ago by Aliza‭

71%
+3 −0
Even after I heat and oil, why does food stick to my stainless steel pan?

I've had this pan for 8 years. It's low priced and average — I see no brands or names on it — not even on the bottom! I followed What’s the Difference Between Nonstick and Stainless Steel Cookware...

1 answer  ·  posted 1y ago by DNB‭  ·  last activity 1y ago by Sigma‭

71%
+3 −0
After purge clams 6 time in salt water 20 mins each, why they still exudate much grime?

I'll add my own pic the next time I buy clams, but this Youtube shows my problem. I buy clams at Whole Food Market for years. They sell them on ice, not in running water. How To Clean Sand Out...

1 answer  ·  posted 2y ago by Chgg Clou‭  ·  last activity 2y ago by Jordan‭

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 2y ago by Monica Cellio‭  ·  last activity 2y ago by Zerotime‭

71%
+3 −0
Why did my potato soup get gluey?

I recently made some potato and leek soup. The recipe I followed said that after cooking the ingredients until soft, I should liquify the soup in a blender. I let the blender run for about two minu...

1 answer  ·  posted 2y ago by Sigma‭  ·  last activity 2y ago by dsr‭

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 2y ago by Grove‭  ·  last activity 2y ago by Zerotime‭

71%
+3 −0
What would one need to do to make 3D printed PLA cookware safe to use?

It's possible to 3D print cookie cutters or measuring cups or dumpling makers with PLA, however its not certain that doing so would be safe. The two problems people mention are, Possible impuritie...

2 answers  ·  posted 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Olin Lathrop‭

71%
+3 −0
White wine in ragù

I have a copy of Elizabeth David's 'Italian food', which contains a number of traditional Italian recipes. One of these recipes is ragù (which we'll use for lasagne) and one of the ingredients in ...

1 answer  ·  posted 2y ago by Mithrandir24601‭  ·  last activity 2y ago by sklivvz‭

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

71%
+3 −0
How long can wild meat be refrigerated before it needs to be eaten/frozen?

Let's say I go hunting for rabbits/squirrels/hares/deer and get one. One doesn't want to cook/process them right away because the meat will become more tender after it has refrigerated for a while...

1 answer  ·  posted 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Sigma‭

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

71%
+3 −0
How can I freeze bread dough?

I would like to be able to freeze unbaked bread dough, so that at some later time I (or someone I'm giving it to) could thaw it out and then bake it. (Fresh-baked bread is nicer than thawed alread...

1 answer  ·  posted 12mo ago by Monica Cellio‭  ·  last activity 12mo ago by dsr‭

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 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

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 2y ago by Kyll‭  ·  last activity 2y 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 2y ago by lsusr‭

71%
+3 −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 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by Sigma‭

71%
+3 −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 2y ago by Charlie Brumbaugh‭  ·  last activity 2y ago by dsr‭

71%
+3 −0
What's this dish from a Hong Kong restaurant, with wok fried carrots and mushrooms?

Can you please ID this dish? It's from Shang Palace in H.K.. I see char marks and think this was wok fried. I see wok fried shredded carrots and mushrooms, and some egg slices on top. But what are ...

0 answers  ·  posted 2y ago by Chgg Clou‭  ·  edited 2y ago by Chgg Clou‭

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