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1500 questions
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3 answers

What's the best way to store potatoes and maximize their shelf-life?

What's the best place and way to store potatoes so they keep fresh longest?
Lee
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8 answers

Is there a non-penetrative method for checking cake doneness?

Is there some way to check a cake is done without using a toothpick or other penetrative device? I like the thermometer idea, but no one seems to know how the heck to use them.
dassouki
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12 answers

Making (or substitute for) ricotta cheese?

Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought about it. But, living in Japan, I have yet to…
Lee
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6 answers

Are Pyrex casserole dishes safe for use on electric stovetops?

Would it be okay if a Pyrex baking dish is used on an electric stove top to reheat food?
Bob
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3 answers

Am I using my knives for the correct jobs?

I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thinking - am I using them for the correct jobs? I have: Long (8 inch) flat-blade knife…
DMA57361
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15
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9 answers

Why does cheese sometimes slide off my pizza and how can I prevent it?

I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and often swings down and burns your chin with hot tomato sauce. I have noticed this effect…
zeel
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6 answers

Can liqueurs be reduced?

I'm thinking specifically about Frangelico, but Kahlua is another one that I use quite a bit. I don't care about alcohol content, but I would like stronger flavor and less liquid.
Jolenealaska
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5 answers

Is cast iron skillet suitable for vegans?

I have a cast iron skillet and one of the guests coming for dinner is vegan. Since cast iron is seasoned by all kinds of grease over time I wonder if this is suitable for vegans. I don't want to offend anyone or witness some drama.
Ska
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3 answers

How to identify a good espresso?

During the last week I ordered many different espresso shots at coffee shops around the place where I work - some cheap, some expensive, some chains, some independent stores. As I heard that it is difficult to make a good espresso, I wasn't…
Sven
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3 answers

How do I sweat onions?

A recipe calls for me to sweat finely chopped onions. What do I do, and why?
paprika
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1 answer

Are there any general principles of ingredient substitutions?

When trying to determine if an ingredient can be substituted in a recipe, are there any general principles or guidelines that apply?
SAJ14SAJ
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6 answers

How do I get seasoning to stick to home-popped popcorn?

I've been popping my own corn and I want to season it with salt, but when I sprinkle it over the popcorn it just ends up at the bottom of the bowl without taking to the popcorn. How could I get the seasoning to stick to the popcorn?
Danger Fourpence
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11 answers

Can ghee be used instead of butter in dessert recipes?

Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The taste of butter is more close to heavy cream, while that of ghee is more close to cooking…
Googlebot
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1 answer

Can one become ill from consuming food smoked with wood that contains a common fungus?

If someone used common wood (oak, hickory, etc) from the woodpile, which had been sitting in the rain and weather for some moderate time and, consequently, may be harboring some common fungi, could the smoke from such wood, deposited on food, cause…
Randy
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15
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5 answers

What is the difference between French and British cuts of beef?

What is the difference between French and British cuts of beef? I am told they just butcher the animals dfferently. Certainly the cuts don't seem the same. For example is faux fillet really exactly the same as British sirloin and is entrecôte…
marshall
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