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1500 questions
19
votes
9 answers
How do I get rid of bugs in rice?
Can you please suggest to me how to prevent rice from getting very small black coloured insects, they are really irritating us by spreading total house and bothering my little kid a lot. I am from Hyderabad, India.
user24629
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19
votes
3 answers
Metal dust/shavings in food from knife wear?
I've been wondering about this for a while, since getting interested in knife sharpening.
When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this using a honing steel.
After a while though, you…
NiklasJ
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19
votes
18 answers
Can UHT milk be used to make yogurt?
So I know you can't use UHT milk to make cheese, because of the way the proteins get denatured at that temperature. But can you use it to make yogurt?
Daniel Bingham
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19
votes
1 answer
Difference between old fashioned and quick oats?
What are the difference between old fashioned and quick oats?
Can they be substituted for one another in recipes?
SarahVV
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19
votes
10 answers
How do you put out a grease fire?
I recently had a grease fire - the pan caught on fire from a little fat that spilled over the skillet. Is there a safe, quick way to put out a fire like this?
AttilaNYC
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19
votes
4 answers
Wok patina comes off
I got a flat-bottomed iron wok a few weeks ago at a local Asian supermarket. I seasoned it on my electric stove, based on information I googled up: heated it up, put a thin layer of peanut oil on it, turned the heat down and let it sit for 15…
Tim
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19
votes
6 answers
What's the best order to add ingredients to a Stir Fry?
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires)
I tend to chuck everything in together on a really hot wok, but…
Binary Worrier
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19
votes
1 answer
Room temperature "rest" for fresh mayo?
On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to let the acid in the mayo kill any bacteria that might have been in the egg yolk. Sound…
Caleb
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19
votes
8 answers
Should I use whole eggs or only yolks in Spaghetti alla Carbonara?
I tried to cook spaghetti alla carbonara and searching out I found out that some recipes use whole eggs and some only the egg yolks. Which way gives the better result?
Felissa
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19
votes
7 answers
How to use a honey dipper?
I have a honey dipper I thought would be worth making use of. It does great at not dripping honey as I take it out of the jar. However getting the honey out of the dipper is another matter. I've tried holding it at various angles and gently shaking…
Rob Mosher
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19
votes
5 answers
Can adequate heating transform spoiled food into safe food?
Suppose I have some food that became unsafe or contaminated by any means besides explicitly adding dangerous substances. It could be past the expiration date, or handled unsafely by leaving at room temperature too long, etc. Another possibility to…
Jeff Axelrod
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19
votes
6 answers
How to dice tomatoes?
I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe.
What are some tips to make dicing a tomato a little easier? I finally got a very sharp knife which has made things quite…
Ryan Elkins
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19
votes
3 answers
How to minimize splatter using an immersion blender?
When I use my immersion blender (for soups etc.), I always have a lot of splatter. Is there a way to minimize this splatter? Is it better to put the blender on and put it in the to-blend substance or the other way around? Are there other tricks?
Mien
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19
votes
8 answers
What causes tea to be bitter, and how can I avoid that bitterness?
How does tea become bitter between the moment it is packaged and the moment I drink it? Are there any chemical processes that take place when tea is stored or brewed that I can control to prevent making a cup of bitter tea?
If the causes of…
Laura
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19
votes
12 answers
Timing cooking: methods / workflow
I'm looking for methods to improve timing or workflow during cooking. How to multi-task effectively, getting the maximal amount of differing dishes on the table, for each course, etc. A multitasking / scheduling problem.
Of course, practise makes…
Tobias Op Den Brouw
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