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Q&A

General Q&A about cooking.

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86%
+11 −0
What actually is the difference between baking soda and powder?

Newbie baker here: What actually is the difference between baking soda and baking powder? As far as I know, both are used to get baked goods to rise (like yeast, but not a microorganism). Since the...

1 answer  ·  posted 1y ago by Moshi‭  ·  last activity 19d ago by Mithical‭

81%
+7 −0
Cooking potatoes in an air fryer

I have an air fryer and I really like cooking my food in it. With that said, I have struggled with potatoes. For now, I have only gotten store-bought pre-baked and frozen ones. I am not sure what I...

1 answer  ·  posted 9mo ago by VLAZ‭  ·  last activity 9mo ago by Monica Cellio‭

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 4y ago by Monica Cellio‭  ·  last activity 4y ago by klutt‭

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 4y ago by Zerotime‭  ·  last activity 4y 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 4y ago by Zerotime‭  ·  last activity 3y 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 3y ago by Zerotime‭  ·  last activity 3y ago by dsr‭

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

80%
+6 −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 3y ago by Sigma‭  ·  last activity 3y ago by Zerotime‭

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

80%
+6 −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 1y ago by fedorqui‭  ·  last activity 19d ago by Mithical‭

77%
+5 −0
Non-alcoholic alternative to wines in cooking, that have a similar effect on glutamates?

I know that fermented products are high in glutamates (see minute food video), which is why wines are often used in cooking. But I'm looking for a non-alcoholic alternative to wines. That is, not ...

1 answer  ·  posted 7mo ago by pureferret ‭  ·  last activity 7mo ago by dsr‭

77%
+5 −0
Why does food taste much better on a grill with indirect heat, than an electric oven?

I have a pellet grill which can be used to cook with indirect heat. There is a big metal plate that covers the flame completely. Basically the food cooks with hot air coming up around the sides of ...

1 answer  ·  posted 9mo ago by matthewsnyder‭  ·  last activity 19d ago by Mithical‭

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 ...

2 answers  ·  posted 2y ago by Monica Cellio‭  ·  last activity 1y ago by Monica Cellio‭

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

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 4y ago by Canina‭  ·  edited 2y ago by Monica Cellio‭

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 4y ago by klutt‭  ·  last activity 4y 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 4y ago by Zerotime‭  ·  last activity 4y 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 4y ago by Canina‭  ·  last activity 4y ago by xtal‭

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 4y ago by Zerotime‭  ·  last activity 4y 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 4y ago by Peter Taylor‭  ·  last activity 4y ago by Peter Taylor‭

75%
+4 −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 3y ago by Sigma‭  ·  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 4y 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

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 3y ago by msh210‭  ·  edited 3y ago by msh210‭

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

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

75%
+4 −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 3y ago by Sigma‭  ·  last activity 3y ago by Aliza‭

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

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
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
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 3y ago by Monica Cellio‭  ·  last activity 2y ago by Sigma not mod‭

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

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

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 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

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
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 3y ago by Chgg Clou‭  ·  last activity 3y ago by Peter Taylor‭

75%
+4 −0
Is any amount of salmonella-tainted flour dangerous, or is there a lower threshold?

There was recently a recall for certain flour, due to risk of salmonella contamination. The CDC announcement says not to cook with the flour. Naturally they are going to be conservative, and they...

1 answer  ·  posted 11mo ago by Monica Cellio‭  ·  last activity 19d ago by Mithical‭

75%
+4 −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 2y ago by Monica Cellio‭  ·  last activity 2y ago by dsr‭

71%
+3 −0
How long to marinate meat before cooking?

How long do I need to marinate a piece of meat for flavor to penetrate all the way into it? Are there easy calculations based on the maximum thickness? Does it also depend on the kind of meat or sa...

0 answers  ·  posted 3mo ago by Michael‭  ·  last activity 19d ago by Mithical‭

71%
+3 −0
How do I make my braided egg bread more moist?

I made a braided challah that came out reasonably overall but tastes a little dry. I'm not sure which parameters I need to adjust. The recipe I followed specifies the following ingredients: 3/...

1 answer  ·  posted 9mo ago by Monica Cellio‭  ·  last activity 9mo ago by dsr‭

71%
+3 −0
Bread maker bread without yeast?

I have a family member who reacts poorly to homemade bread with yeast in it. (Store-bought is fine, somehow. IDK.) I don't want to exclude him, but I also don't want my nice convenient bread maker ...

1 answer  ·  posted 1y ago by november‭  ·  last activity 1y ago by Monica Cellio‭

71%
+3 −0
How do I protect my face while working with hot peppers?

Tonight I was preparing poblano peppers for baking (with stuffing). I wore gloves to protect my hands from the oils, and (after a recent case where that wasn't enough) I also ran the vent fan. Ho...

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

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 3y ago by DNB‭  ·  last activity 3y ago by Sigma‭

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 3y ago by Charlie Brumbaugh‭  ·  last activity 3y ago by Sigma‭

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 3y ago by Chgg Clou‭  ·  edited 3y ago by Chgg Clou‭

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 3y ago by Mithrandir24601‭  ·  last activity 3y ago by sklivvz‭

71%
+3 −0
Why don't North American coastal restaurants cook seafood in more styles?

In 2017, my family and I travelled to Maritime provinces in Canada, then Maine, New Hampshire, Massachusetts to view fall foliage. We noticed that all restaurants there cooked seafood in just two ...

2 answers  ·  posted 3y ago by Chgg Clou‭  ·  last activity 3y ago by dsr‭

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 3y ago by Chgg Clou‭  ·  edited 3y ago by Sigma‭

71%
+3 −0
Why's coconut milk used to base curries?

If you Google, you can see that many recipes use coconut milk as the "soup" base for curries. Why coconut milk though? I would've never dreamed of this mix! I would've guessed vegetable or some mea...

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