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1500 questions
19
votes
7 answers
Do you need to rinse vegetables that can be peeled?
When using garlic or onions - is it redundant to rinse them in water, being that you take off multiple layers before preparation?
Bar Akiva
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19
votes
6 answers
Removing turmeric colour from mortar and pestle
We have a large granite (I think) mortar and pestle, and while keeping it clean generally doesn't seem too difficult, I have absolutely no idea how to avoid it staining when it's used with turmeric powder when cooking curries.
Generally, we'll…
Will Robertson
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19
votes
8 answers
Can I reuse cedar grilling planks?
Since wooden cutting boards are safe for use with meat, I was wondering if I can reuse the cedar grilling planks.
Yossarian's answer to this question about how to prepare a plank says you can use one again depending on what you're cooking.
So,…
JustRightMenus
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19
votes
2 answers
How risky is it to eat raw flour, as in uncooked dough?
Does eating raw flour or doughs containing raw flour pose a significant food safety risk (i.e., greater than other dry goods or ingredients in your kitchen)? If so, are there particular cooking or baking processes where we should be most concerned…
Athanasius
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19
votes
8 answers
Can I use the green part of leeks for stocks?
Most recipes call for the white and the inner green parts of leeks. I feel like I'm wasting half leek.
After googling a little, I've found some people consider it edible if properly cooked. I guess a couple of hours of simmering should be enough,…
Julio
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19
votes
19 answers
Can I safely roast a chicken for 4 to 5 hours on a low heat?
Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening?
I've found a recipe instructing me to roast at 120C…
Tea Drinker
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19
votes
3 answers
Does soy sauce expire?
Being mostly made of salt, I often used soy sauce well beyond (as in "two years and more") its expiration date without ever having a problem.
Is that a bad idea, and did I actually take some health risks doing so?
Dakatine
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19
votes
3 answers
How do you decide what temperature to bake at?
What is the logic behind the choice of temperature for baking?
Obviously if you're following a recipe it will say what temperature to use, but I'd like to understand the reasoning behind it.
Is it a matter of density (thicker foods need to be cooked…
Gabriel Hurley
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19
votes
10 answers
Can I add uncooked noodles directly to soup?
Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 minutes before the soup is done, and add a little…
Matthew Scouten
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19
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13 answers
Uses for stale bread?
Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and edit this list:
As an ingredient
Breadcrumbs, fresh or dried
Breadcrumbs as coating or panade for…
Michael Natkin
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19
votes
3 answers
How should I organize my fruits for storage?
As I learnt from this post, there are some fruits that should not be kept together with the others (e.g. watermelon and apple). Which fruits should be kept separately in order to prevent rotting?
Mehper C. Palavuzlar
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19
votes
4 answers
Can you put polystyrene in the microwave oven
I want to know for sure if you can use polystyrene trays (such as those that meat comes in) in the microwave oven?
I have read some fairly official looking reports and articles that say there's not danger, but there is some anecdotal evidence that…
GarnerCX
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3 answers
Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
Assumptions:
For American readers - I'm talking about Jello not Jam.
in Australia Paw Paw refers to Papaya
I've got a box of Aeroplane Jelly that states:
DO NO ADD FRESH PINEAPPLE, KIWI FRUIT OR PAW PAW AS JELLY WILL NOT SET
My question is: Why…
hawkeye
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19
votes
13 answers
Using cast iron on a glass range
I currently rent, and the only problem I have with the house we're in is that it has a glass-top range. I absolutely love my cast iron cookware, and use it as often as possible.
I've heard a few reasons not to use cast iron on glass,…
stephennmcdonald
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19
votes
8 answers
Should I taste-test food before serving it?
Do all chefs sample food before serving it?
I ask because I feel like there is a huge sanitary problem here. If the chef gets a taste of the food, doesn't he risk his saliva getting into the food itself?
When I cook at home, should I sample all…
yuritsuki
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