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1500 questions
24
votes
19 answers
How do I prevent coconut milk from separating in Thai curry?
It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it has curdled.
My question is what could I be doing…
Derek Dysart
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24
votes
1 answer
What's that scum at the sides of my home-made burger when I cook it?
When I do home-made burgers, my mix is as follows:
ground beef
bread-crumbs or grated potatoe
egg
parmezan cheese
salt, pepper, sweek paprika
dijon mustard
a bit of olive oil
sometimes pieces of ham and some other cheese
sauteed onion and garlic
I…
Dan
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24
votes
10 answers
Why add pasta water to pasta sauce?
I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta. What is the purpose of this?
David Latt
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24
votes
5 answers
Can one preserve food by periodically heating it?
I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours or so (up to 1-2 days). Does this help preserving the food? If yes, how does it work?
If…
Fitri
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24
votes
18 answers
What's the best way to store rice long-term?
I have purchased a rather large bag of long-grain white rice (25 lbs.) and need to know the best way for storing it long-term. This rice will be used as both a food-storage food source and as my everyday source of rice for cooking, so the storage…
Bryson
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24
votes
1 answer
What is the purpose of using ping pong balls on top of a Sous Vide Bath?
I recently saw a picture of expert Douglas Baldwin with his sous vide equipment in this article. One of his immersion circulator baths was covered with ping pong balls.
What is the purpose of covering the immersion circulator bath with ping pong…
Adisak
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24
votes
4 answers
How does thermal shock affect pans made of different materials?
In another question, I had a little comment-discussion with TFD on the effect of shock cooling on pans. In a nutshell, I said that it is bad for the pan, and he said that especially if the pan is made of steel, it should have been at 500°C for the…
rumtscho
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24
votes
7 answers
What is a substitute for mascarpone cheese?
I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
JustRightMenus
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24
votes
4 answers
Why turn on the oven at the start of a recipe?
I have noticed that many recipes say to turn on the oven as one of the first instructions, even though there may be half an hour or more of preparation before the dish is actually placed in the oven.
This seems wasteful to me, and I usually wait to…
John Gordon
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24
votes
2 answers
Is the foam on pasta water significantly more starchy than the rest of the water?
Often while cooking pasta I will take out some pasta water to incorporate into my sauce. The purpose is to transfer starches into the sauce to thicken and bind it.
Is it better to repeatedly skim the foam that typically forms on top of the pasta…
orlp
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24
votes
6 answers
What is the criss-cross pattern on top of peanut butter cookies used for?
I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
KatieK
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24
votes
5 answers
How can I tell if a broth carton with a twist cap is sealed?
Many companies offer broth in a box carton with a twist-off cap. In the US, these are usually 32 oz cartons but may be other sizes as well. Twisting the cap breaks a foil seal underneath, allowing one to pour the stock. There is no way to remove the…
mmathis
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24
votes
4 answers
What do American chefs mean by "Red pepper flakes"?
I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried:
Red chilli (e.g. Kashmiri, Birds Eye etc.)
Red pepper (Capsicum)
Red pepper (Jalapeno)
Other…
Greybeard
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24
votes
5 answers
Why is Diamond Crystal most usually recommended for kosher salt?
In a number of recipes, I see Diamond Crystal recommended as the kosher salt to use.
Where I live, only Morton's is available.
Is there some superior quality to Diamond Crystal kosher salt that I might not get out of another brand?
Jason P Sallinger
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24
votes
7 answers
How to make ice cream without a machine?
I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting it to freeze it 2 hours, but three hours later, it was too late, still not frozen solid…
MatthewMartin
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