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1500 questions
15
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5 answers
Using a paper towel as a splatter shield: Great idea or terrible accident waiting to happen?
I recently watched a friend cooking, and he used a paper towel as a splatter shield:
This seems like a very convenient solution, since you can just throw away the paper towel afterwards, as opposed to conventional splatter shields, which are a…
Heinzi
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5 answers
Why do you need to peel peaches to can them?
I am going to be canning a bunch of peaches tonight, and I know that you have to peel them first (and I know how to do it easy), but I got to wondering, why do I have to do it?
I have always done it. That is the way it was taught to me by my…
Vaccano
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2 answers
What is a "nonreactive" pan?
I just realized the recipe I use for Chardonnay Beurre Blanc requires the use of a "small nonreactive saucepan."
In the past, I have used my 1.5 quart All-Clad saucepan without problems.
What sort of pan materials should I avoid?
Similarly, I've…
JustRightMenus
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15
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6 answers
What is the fastest/easiest way to prepare potatoes for mashing?
I've always thought that mashed potatoes should be a really simple thing to make. But I find that with all the peeling, quartering, boiling, not to mention the incredibly messy cleanup, it's actually quite an arduous and tedious process.
Assuming I…
Aaronut
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15
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1 answer
How many pounds of fresh beef does it take to make a pound of beef jerky?
Beef obviously loses water when you dehydrate it to make beef jerky. What's the ratio here? Does it take two pounds of fresh beef to make a pound of beef jerky?
Rich Armstrong
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15
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11 answers
What's a good substitute for cilantro?
I have several friends with the soap gene (cilantro tastes like soap to them), my father's allergic (it gives him a headache) and because of a lifetime of avoiding the stuff, I find cilantro overwhelming in just about everything.
Typically, I…
In the Booley House
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15
votes
2 answers
Defrosting pizza dough correctly?
Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer -…
DMA57361
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15
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4 answers
Is it contaminating the spice to touch it after touching raw meat?
When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actually use too many shakers for spice. Since my fingers can only hold so much spice at once, I…
Celeritas
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15
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4 answers
How are green and ripe plantains used differently?
I see both green and black (ripe) plantains for sale. I'm assuming they aren't used interchangeably. What kinds of dishes or techniques are appropriate for each type? Are the different types favored in different cultures, or do some cultures…
Michael Natkin
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15
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1 answer
Which side of the baking paper should face up?
My baking paper has two sides: one waxy looking silky-feeling side, and one clean looking side with more friction when you run your finger over it.
Which side should face up against the food? I've had the paper stick to pizza several times & I keep…
Richard
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15
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7 answers
What can I do with vegetable water?
I just steamed some vegetables and the water below is greenish-yellow vegetable sweat basically. I don't want to waste any thing unless I have to for a valid reason. Any suggestions?
Enigmatic Wang
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15
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3 answers
What is a non-pork substitute for Italian sausage?
We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what seasonings should I add to match the seasonings that are…
Bar Akiva
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15
votes
2 answers
Why does frozen food seem to have lost its original taste and texture after reheating?
I usually freeze my leftovers.
Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything.
Any ideas why?
leiflundgren
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3 answers
Why do fridge temperature standards between US and other countries differ?
US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature.
In Germany, most literature (and also the specification next to use-by dates on packaging) suggests +7°C or…
rackandboneman
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15
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9 answers
How long should dry beans be soaked before cooking?
I'm guessing there are different answers depending on the type of dried bean (pinto, kidney, navy, white, etc.) and I am interested in all of them.
So: how long should dry beans be soaked?
Should the water be just tap water, or salted?
Should the…
Jay
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