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1500 questions
18
votes
5 answers
How can I integrate molecular gastronomy into regular cooking?
I love the science-y, geeky side of cooking, and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is that it tends to become an end in and of itself rather than an integral part of a dish. This…
yossarian
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18
votes
5 answers
Why boil octopus with wine cork?
I saw a recipe (in Croatian, check out if you understand) for making octopus salad that says boil the octopus with a piece of wine cork. The article doesn't explain what effect the cork gives. Do you know what the purpose of it may be when added…
amphibient
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18
votes
5 answers
How do you know when a cultured item is no longer safe to consume?
How do you know when yougurt (for example) is no longer safe to consume?
Do I know it from the taste, how it smells, or something else?
avpaderno
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18
votes
5 answers
how to grind pistachio nuts so that they stay dry
I've become a bit obsessed with making macarons and have actually managed to make them come out nicely, so I'm looking to take them to the next level and start using different nuts from almonds.
When I tried to grind up pistachios (or hazelnuts)…
Dibstar
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18
votes
10 answers
Is it safe to cook with rainwater?
Is it safe to use rainwater as an ingredient versus tap water - or even cooking things in it like pasta? Would there be any differences in measurements or cooking times - the thought being that there are no chemicals in it versus Tap Water?
AttilaNYC
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18
votes
5 answers
Why are foods often packaged in weird measurements?
Whilst shopping I have noticed quite a number of products having very weird measurements. for example my jar of peanut butter is 127g, but I can't spot a pattern here.
Is this just a random part of production, or is there some reasoning behind this?
Terry
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18
votes
5 answers
How much is a knob of butter?
I was reading a question here on Food and Cooking and no one seemed to know how much it is. I tried to Google convert it to cups but no dice.
So how much is it?
QueueHammer
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18
votes
10 answers
What types of cooking are pressure cookers most useful for?
We were just clearing out our kitchen and stared at this brand new, unused pressure cooker we got for our wedding over 10 years ago! We've never felt the need to use it before. I know it's supposed to be able to cook things really fast, but is…
Wil
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18
votes
4 answers
How can I safely use a blender with hot liquids?
One instruction in a new barbecue sauce recipe I'm trying out is to take the pot of simmering sauce and run it through a blender or food processor.
I have now learned the hard way that blending hot liquid will cause the lid of the blender to…
JustRightMenus
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18
votes
4 answers
How to make baking soda
I'm in a place where buying baking soda is proving to be quite difficult*, so I was looking for substitutions, and it seems there really aren't any. So this got me thinking: Baking soda is made (or otherwise harvested from nature) in some way.
How…
Flimzy
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18
votes
4 answers
How to know when to stop churning ice cream?
I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a buttery coating on the palate and lips. On the other…
Michael Natkin
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18
votes
1 answer
Black Beans - Toss the soak water?
I'm making a two pounds of dry black beans by:
Sorting out the rocks, dirt, malformed beans
Washing any dirt or mud from the remaining beans
Soaking for only 1 hour in 2 gallons of water and 2 Tablespoons of salt
Add any non-acidic ingredients and…
DaaBoss
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18
votes
3 answers
What does the clock-like symbols under plastic containers mean?
Under many of my food storage containers of plastic, there are circles with numbers and an arrow in the middle pointing at one of the numbers. What does these symbols mean?
Could it be recycling information? Plastic type? Production date? Serial…
Michael Johansen
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18
votes
11 answers
How can I cook more flavorful Chicken through and through?
When I cook chicken, the flavor seems to be concentrated in the skin. But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin.
I've experimented with various seasonings, including…
Arlen
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- 12
18
votes
12 answers
Can whole chilli peppers be frozen?
I have some Dorset Naga chilli peppers bought from the local supermarket.
Aren't they lovely? :)
Well, unfortunately, my local supermarket (I think the only one in the UK that stocks them) doesn't always have them in stock, so when they do appear…
CraigTP
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