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1500 questions
16
votes
4 answers
Which is the most caloric, edible, single ingredient by weight?
There is a lot of articles among the Internet talking about the most caloric meals you can eat, but just out of curiosity, I would like to know which is the most caloric single ingredient you can add to you recipes.
At first I thought about sugar,…
Charlie
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16
votes
1 answer
A definitive method of dicing an onion
It bugs me that I've just sort of self-taught a method of turning a whole onion into a nicely diced pile. I'm going to assume my method is inefficient and wasteful.
Could someone explain how I should be dicing a whole onion?
Unusual and clever…
Codebeef
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16
votes
1 answer
Difference between burritos, chimichanga, and enchiladas?
What is the difference between burritos, enchiladas, and chimichangas?
william keeling
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16
votes
1 answer
What is this cooking utensil labeled "Orka by Mastrad" and "1 ml = 1 pinch"?
It is labeled "Orka by Mastrad". It also says "1 ml = 1 pinch" on the right-side part. What is this object and what is it used for?
lily
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16
votes
22 answers
Is there a faster/less messy way to stuff manicotti/canneloni?
I've had all the ingredients for stuffed manicotti sitting around in my kitchen for the past 2 days but keep putting it off because I absolutely dread the whole stuffing process.
I usually start off using a spoon but quickly give up on that and…
Aaronut
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16
votes
5 answers
How do professional bakers handle rotating trays while mass producing cookies/muffins/cakes/etc.?
A widely-suggested tip is that one should (swap and) rotate their baking tray(s) half-way through a bake (to promote even cooking).
I was wondering how professional bakeries (read: not factories, actual bakeries) handle this operation when mass…
StevieP
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16
votes
3 answers
How long do eggs last in the refrigerator out of the shell?
I dropped my carton of eggs when putting away groceries. The eggs were broken severely enough that the internal membrane ruptured and I had to remove them from their shells. I went ahead and used these eggs right away (changed dinner plans to…
Juju
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16
votes
2 answers
Why peel tomatoes?
Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze them without peeling them. Does freezing/canning do…
Rebekah
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16
votes
6 answers
How much is "a ladleful"?
I have a recipe that asks for "a ladleful" of something. The recipe book usually uses imperial weights and volumes, that I can convert to my metric units that I hold so dear.
As I understand it, a ladleful is the volume necessary to fill a ladle -…
Thaoden
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16
votes
5 answers
When should I use convection when baking?
I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? If not, which circumstances are better for…
Jimmy
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16
votes
9 answers
Does honey have a bitter component?
I've heard Jeffrey Steingarten, on Iron Chef America, mention that he finds honey quite bitter. I've never noticed that myself. Maybe if I really try I can notice a slight bitter finish, but for me the sweetness and floral aroma dominates. Is honey…
Michael Natkin
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16
votes
9 answers
How can I fix a hollandaise sauce after it has split?
I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once it splits?
lomaxx
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16
votes
7 answers
What are other uses for Vegemite or Marmite besides as a spread?
My Australian friend introduced toast with butter and vegemite to me. Recently I saw an episode of "Chopped" on the food network and one of the ingredients in the basket was Marmite. One of the chefs used it to flavor ground beef to make a burger…
milesmeow
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16
votes
6 answers
When turning instant soup into liquid soup, how can I optimise dissolution?
At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir.
However, I often find that the powdered soup has a bunch of wet powder…
Nzall
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16
votes
7 answers
When basil gets brown spots, is it still usable?
When I store basil in the fridge, sometimes it gets brown spots. Is it still usable? Is that valid also for Thai basil? Throwing it all away after 2-3 days seems such a waste. Also, how can I prevent this from happening?
Jenn
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