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1500 questions
18
votes
6 answers
How to store hard boiled eggs that are peeled so to avoid moisture build up?
On the weekend I usually make 10 hard boiled eggs and peel them so I can eat 2 every morning during the work week. It's a big time saver in the morning, but when I store them in a plastic container in the refrigerator, a ton of moisture accumulates.…
David
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18
votes
4 answers
What is the alternative to a vine ripened tomato?
Having just had a lovely sandwich of Aberdeen Angus beef, vine ripened tomato and horseradish I was wondering if anyone could explain to me exactly what a vine ripened tomato is?
Since all tomatoes have ripened and all tomatoes grow on a vine,…
StuPointerException
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18
votes
9 answers
I would like to make my own Chicken Stock, any suggestions?
I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?
AttilaNYC
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18
votes
7 answers
Why do chefs traditionally wear a high white hat?
The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat.
A hat I can understand. But why so high?
Tea Drinker
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18
votes
2 answers
Does water boil faster with the lid on?
When bringing water to a boil from cold water, what effect does a lid have on the time to boil? Does it increase or decrease the time? How much? Why?
yossarian
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18
votes
14 answers
Can you make a sauce with beer?
Usually when there is alcohol in a recipe, it's wine. Why isn't there more beer? I've only ever seen it used in beer batters. Can beer be made into sauces or other uses? Do ales, lagers, or stouts have different uses?
I have a fridge full of steak…
SamAlterman
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18
votes
7 answers
Can I cook two types of dried beans simultaneously?
My bean cooking method is to soak overnight, then cook in a crockpot on low all day. By dinner time the beans are ready. I have only ever done this with a single type of bean at a time. However, I would like to make chili and I have two types of…
lemontwist
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18
votes
4 answers
What is the best way to toast pecans?
Amongst other things, I'm making a chocolate & bourbon pecan pie for Christmas in my capacity as family pastry chef. The recipe calls for toasted pecan halves.
What is the best way to toast nuts evenly? I assume a low oven is best to avoid…
ElendilTheTall
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18
votes
10 answers
Mushroom replacement in Beef Wellington
I saw a great recipe for Beef Wellington on Serious Eats that I'm eager to try. However, my roommate does not eat mushrooms (both because he dislikes the flavor and because he had a bad experience as a child, so "hidden mushrooms" are out too). I…
Yamikuronue
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18
votes
2 answers
Cups v. weighing scales - is there an historical explanation?
Broadly speaking UK recipes will specify amounts by weight (lbs/ounces or metric), whereas American recipes will specify amounts by volume (cups).
Is there an explanation for how the two different approaches arose in the first place? I'm not talking…
Tea Drinker
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18
votes
7 answers
Stewing beef - how long is too long?
From what I understand, the cooking process melts the collagen, turning it into gelatin and making the meat more tender. However, the process also tends to cook the meat itself, making it tougher. So too long or too high and the stewing beef is…
Jeff
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18
votes
14 answers
When is a Utility Knife to be preferred over a Chef's or a Paring knife?
A Utility knife is a kitchen knife that is midway in size between a Chef's knife and a Paring knife.
Although I own a Utility knife, I don't believe that I have ever used it except when my Chef's knife was unavailable. I took a look around to see…
Chris Steinbach
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18
votes
4 answers
How does adding baking soda to soaking beans/lentils reduce the gas they make you have?
I've heard a few times that adding a pinch of baking soda to the water you use to soak beans/lentils in, reduces the gas it makes you have. I've not do any measured experiments myself, but I have anecdotal evidence it does help. But what's the…
notthetup
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18
votes
3 answers
How do I keep fruit from sinking to the bottom of my cake?
I recently had the opportunity to cook a series of yoghurt cakes. The first batch were tasty yet somewhat dense. For the second batch, I (successfully) attempted to lighten the cake by first beating the egg whites until foamy before folding in the…
Kaz Dragon
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18
votes
5 answers
Do I need to sift flour that is labeled sifted?
Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?
cgp
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