Seasoned Advice
Seasoned Advice

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1500 questions
20
votes
3 answers

Why is my vegetable stock bitter, but the chicken stock not?

I have exactly the same procedure and ingredients for cooking vegetable and chicken stock - of course, the latter contains chicken meat, which is the only difference. The ingredients I put into my stock are: onion, a few garlic cloves, two…
krp
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1 answer

What is this utensil for?

My sister inherited a bunch of tupperware and plastic utensils. One of them, we couldn't understand its purpose. Click for full size Ideas so far is to keep pizza-box lid from falling, or to measure equidistance for slices in a cake. What is the…
BlueMoon93
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19
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9 answers

What to do with broccoli stalk?

It is kind of annoying to buy broccoli and pay per weight when there's this huge and heavy stem, so I was wondering what I could do with it? I know that it can be cut and steamed/cooked like the rest of the sprouts, but are there any specialities…
Patrick
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19
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1 answer

Does putting salt in coffee really remove bitterness?

I have seen people claim that putting salt in coffee enhances the flavour or removes bitterness. Example. Does this really work? If it does, how does it work? Is there something chemical going on, or is it just a trick of the taste-buds?
Blorgbeard
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19
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9 answers

Curries from Scratch, a beginners guide

I really want to start experimenting with indian food, without relying on jars of paste. I am looking for any good information so: What spices to buy? What equipment? Any good books? Any good web sites? Any other resources?
Mild Fuzz
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19
votes
4 answers

Can I always use butter instead of margarine when baking?

Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking?
johnny
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19
votes
7 answers

Can chicken skeleton be made edible?

I like to preserve as much as possible from my cooking and trash as little as possible. With that in mind: can chicken skeleton be made edible? or is there a way for the bone marrow to be extracted and cooked? Or does it exist a reason for why it…
Svintoo
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19
votes
8 answers

Steaming with oil instead of water

Can you cook some foods just placing them in a metal frame above hot oil? In the same way as steaming vegetables, but with oil. Is that a thing?
Quora Feans
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19
votes
2 answers

Is it safe to cook with food grade mineral oil?

There is a thing such as "food grade mineral oil". Does "food grade" means it is safe to cook with? I know it is used widely for oiling cutting boards. Also, the U.S. Food and Drug Administration (FDA) permits using mineral oil for food (with…
leftjoin
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19
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5 answers

How to replace booze in eggnog?

I have been relegated to bringing "drinks" for a work holiday potluck. Fair enough. I love eggnog and would like to bring some. However, my recipe includes two jiggers of bourbon or brandy. It might be tempting to carry on as-is and feign ignorance,…
AdamO
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19
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5 answers

How to work with Dried Mushrooms?

I was recently given a bag of dried mushrooms and am unsure how to work with them. What's the best way to use them?
Nate
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19
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2 answers

Do I need to pre-cook bacon when adding it to a quiche?

I've got a quiche recipe that requires me to use bacon but it's not clear on whether or not I should cook the bacon before adding it to the quiche. The quiche is to be cooked at 180C for 25 mins so I wanted to double check. Is it ok to add bacon to…
lomaxx
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19
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3 answers

Baking soda as a substitute for baking powder

I am making a pancake recipe that calls for 2 teaspoons of baking powder, which I do not have. I was wondering if it would be ok to use baking soda as a substitute, and if so, how much would I need to use?
orange
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19
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4 answers

Does polenta freeze well?

Does freezing polenta substantially change its consistency? I like polenta but would prefer to make it in batches instead of every time I want to eat it. After I make it, I usually let it cool, cut it into shapes, and then pan-fry it.
Kiesa
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19
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3 answers

How much do egg yolks and whites weigh, in grams?

I have an Italian recipe that has been translated to English. The recipe calls for 360g egg whites and 240g yolks. Can anyone tell me how much this is?
My Sister Eileen
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