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1500 questions
16
votes
3 answers

What is the best way to reduce the genesis of oil vapors and aerosols when frying?

I would like to clarify I am not asking about oil splatter nor am I asking about air filtration tools. What is the best way to reduce the generation of frying aerosols and vapors that can condense on distant surfaces such as those in rooms adjacent…
Ryan Mortensen
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What can I call this Swiss Chard side dish exactly in a menu?

What can I call this side dish (I have to write it on a restaurant menu)? I have already written "cooked swiss chard" but I think it is not the exact definition. It is a mix of herbs that grow spontaneously on the fields, are then cooked and sautéed…
Gabriele Coscioni
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16
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3 answers

What is the process of storing food in toothpaste'ish tubes?

You know what I'm talking about, these food tubes that are popular for tomato paste, or pesto. Searching for 'food in tube' or 'how to make your own tomato paste in tube' yields mixed results, so I'm wondering if I'm even calling this preservation…
J.Deschenes
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16
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2 answers

Is there aroma transfer in wood fired ovens?

I love making pizza. And I've been reading this book "The Neapolitan Pizza", which is supposed to be, as they describe it in the subtitle, "a scientific guide about the artisanal process". I was fascinated by the amount of technical information…
Gustavo Meira
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16
votes
7 answers

How to find a competent knife sharpener

I have a santoku that I will be wanting to get professionally sharpened in the next few months. This is the first knife I've owned that was reasonably expensive so I want to make sure I take care of it. Are most professional knife sharpening places…
Ryan Elkins
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16
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5 answers

What is the purpose of tempering chocolate?

What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
KatieK
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16
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3 answers

What is a refrigerator tray in older recipes?

Many older cookbooks call for filling a “refrigerator tray”. For example, in the 1960 Better Homes and Gardens Dessert Cook Book the recipe for “Banana Ice Cream” says to “Pour into refrigerator trays. Freeze till firm.” and in Anne London’s 1972…
Jerry Stratton
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16
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6 answers

How do I prevent food from sticking to a standard (non-coated) pan?

On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans. But when I try the same recipes at home, my food always sticks. What can I do to prevent sticking?
user4500
16
votes
4 answers

Could I use a blast chiller to make modern frozen meals at home?

Over the last decade or so I have noticed that the quality of store-bought frozen meals has increased. And after heating, the quality of the frozen food is better than my own prepared meals that I freeze and reheat later. Vegetables, while usually…
Upper_Case
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16
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2 answers

How does a whipped cream charger work?

I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my use of the system. How does this actually whip the cream upon dispensing? What does…
yossarian
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16
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3 answers

Should one - moreover can one - defrost a frozen lasagna before cooking?

So I purchased one of these "frozen lasagna" products at the supermarket to see what it's all about. It was in the supermarket freezer and indeed I am keeping it in the freezer of my fridge. (I.E., it's frozen solid when I took the pic just…
Fattie
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16
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3 answers

Bacteria in steak from cutting with household scissors by mistake?

I cut a steak up into small strips with a pair of scissors. Fried it in a pan with olive oil and onions. Tasted great. Until my wife told me I didn’t use the food scissors. I used the “house” scissors. We open packages, plastic, zip ties, etc all…
Jeff George
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16
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4 answers

How do Thai People Make Peanut Sauce?

I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter. I like Thai Peanut sauce I have in restaurants, but I HATE peanut butter. So when I see a recipe that uses peanut butter (which also…
Scott
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16
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2 answers

Why are quiches baked in fluted tins?

Is there any particular reason why quiches are usually baked in a fluted tin, rather than in a regular straight-sided cake tin?
chromos
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16
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9 answers

Adding a smoky flavour without adding spiciness

I rather like a strong smoky flavour in some of my food - I've tasted some rather lovely smokey vegetarian Mexican bean wraps for instance. However, I've struggled to replicate this in my own cooking without making things rather hot! I've tried…
Michael Berry
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