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1500 questions
18
votes
3 answers
Substituting black beans for ground beef in a meat pie
My wife has recently decided not to eat meat, so we have been substituting black beans for ground beef in some of our favorite dishes. This has worked fine so far, but I am not sure about making this substitution in cheeseburger pie. The recipe…
Plutoro
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18
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11 answers
How do I make boiled or steamed veggies and meat taste good – without fatty condiments?
Oil and frying naturally brings out the flavor. I'm so used to it! But now I can't fry for health reasons and I can't to begin to imagine how to get satisfying results with boiling, stewing and steaming only. It's incredibly bland! To add insult to…
Sergey Zolotarev
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18
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1 answer
Why do metal utensils scrape teflon pans more than wooden?
It is said metal utensils scrape teflon coated non-stick pans and should not be used on them. All sources I found say just that. But when my metal utensil doesn't have sharp edges and I am not pressing on it with more strength than a wooden one, why…
David162795
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18
votes
3 answers
What is the function of this tool of my scissors?
What is the function of this part of my scizors.
fixit7
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18
votes
9 answers
How to defrost frozen pizza dough quickly?
Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I forgot to defrost the dough last night. (It's…
Goodbye Stack Exchange
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18
votes
10 answers
How can I know how long home-cooked food will stay good in fridge?
As through the week we too busy to cook we have gotten the idea of cooking a big bunch of food in the weekend, storing it in the fridge and eat it later in the week.
I am a bit concerned how long things will stay good in the fridge. For example…
Peter Smit
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18
votes
1 answer
Making butter at home
I decided to make home made butter. I haven’t done this since I was a kid. We shook the jar until the liquid separated. I wasn’t sure if this meant it was done or not even though I kept reading the instructions over and over. Now I have a cream that…
Amanda
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18
votes
6 answers
How can I increase white wine shelf life specifically bought for cooking?
In the answers to the popular question What defines cooking wine? one common recommendation seems to be to simply use regular wine.
However, it seems that wine goes bad in a few days. I don't consume wine, except for cooking wine, which from the…
Shashank Sawant
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18
votes
14 answers
What's the best way to tell that pasta is done (when boiling)?
I've tried a number of different ways to tell when spaghetti, capellini and other pasta types are done, but I'm curious if there are more specific rules of thumb. With regular spaghetti, I've tried biting-in-half to see if it's still white in the…
user3579
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18
votes
1 answer
Why can't you make cheese from coconut milk?
People make yogurt by fermenting coconut milk. Why has no one ever made cheese?
Dan R.
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18
votes
1 answer
Can I (or should I) re-roughen the interior of a ceramic mortar?
I have a ceramic mortar & pestle, approximately 10 cm across, that I use primarily for grinding whole spices. When I bought it about 15 years ago, only the exterior of the mortar (and a small amount of the interior) was glazed; the interior had an…
Michael Seifert
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18
votes
6 answers
Ham and Pea Soup with whole dried peas instead of split peas?
I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding more fiber and holding the legume together giving…
julie
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18
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3 answers
How to properly brown cut-up chicken breast pieces?
Yesterday I was trying to cook "Chicken Tonight". The jar instructs to cut 400 grams of chicken breast in "small" pieces (we use two jars, so I end up with 800 grams), then to brown those pieces in a pan.
No matter what I try, I can't get the…
Tinkeringbell
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18
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5 answers
Do certain spices really go bad? or will people without refined palates usually not tell the difference, specifically chili powder?
All my seasonings/spices are at least a year old (most several years). I recently threw out nearly a full bottle of paprika because it was so strong (thought it went bad). I realized I was just applying too much paprika in the first place (and the…
adamaero
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18
votes
6 answers
How to soft boil an egg
Is there a fool proof way to make sure the white of the egg is set but either all or some of the yolk remains runny?
Chris Simpson
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