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What's the best way to cook fall-off-the-bone baby-back ribs What's the best way to cook fall-off-the-bone baby-back ribs?	I rarely ever recommend boiling the heck out of meat. You are washing away all of the flavor. Remember water is a solvent and remove everything from the meat if it is left to boil long enough. For the most tender ribs I would recommend a braise. The slow, low, moist cooking of a braise is perfect for breaking down ...
Corned Beef - From Scratch I want to make corned beef, completely from scratch. How do I: Select the cut of beef to corn? Corn that cut? I'm well aware of how to prepare corned beef after that process, but I'd like to start from scratch. Is this possible to do at home with basic equipment? If so, how?	You are about to enter the wonderful world of Charcuterie, the preserving and curing of meats. The traditional cut of beef to turned into corned beef (or pastrami, which has a similar preparation) is a well-marbled brisket. I'd imagine that a flank steak or other similar long-and-moist cuts would work out too. The cu...
How to make Jalapeno Jelly? A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste. It didn't seem like there was anything that would specifically make this impossible so I ask: Is it possible to make Jalapeno jelly, and...	There's quite a few recipes online. This one seems pretty simple. It looks like in general, you: Liquify your peppers Cook the result with vinegar Strain it Cook the result with salt and sugar Add some pectin Add some whole jalepenos (probably optional) Transfer to jars
What is the difference between Cajun and Creole cuisine? What is the difference between Cajun and Creole cuisine?	The previously accepted answer contains a good link, but not any information here on Seasoned Advice, so I thought I would write out a few things from my understanding after having developed an abiding interest in Cajun foods over the past decade. Basically, Creole is a much broader term with a longer history. While it...
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?	Very few people have tried a perfectly cooked soft boiled egg. There is a tradition among chefs of trying to show each other how perfectly they can cook something as simple as an egg. Chef Fernand Point, who serves as inspiration for the affable chef Gusteau in Pixar’s animated movie Ratatouille, would test his appre...
How do you know when mussels are done? I bought 1/2 pound of mussels and cooked them in a cast iron skillet with a little white wine and some shrimp stock on boiling heat. Almost all of them opened after about 15 minutes, some did not. The ones that opened were done perfectly, and those were the ones I served. Still, ...	You should throw them out. Mussels that don't open were quite possibly dead and decomposing for an unknown period of time prior to cooking. You don't want to take a chance here. Just in case future readers don't know, mussels, clams, and other in-shell shellfish are still alive when you buy them, and they should be sti...
Why do my brownies inconsistently end up hard and thin? When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies. I bake them the same amount of time, use the same ingredients, and use the same equipment each time. Are there any reasons why my brownies sometimes end...	You might not be as consistent as you think. See my comments about baking cookies. One thing that comes to mind is amount of flour, and how (and how much) you're mixing -- but I don't know that those would make it 'thin' necessarily, but it would make them tough if you're over mixing. It might be a temperature issue, ...
Different ways for aging steaks I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.	I use a sheet pan under a cooling rack. Put the steaks on the rack and then cover with paper towel and slide into the fridge. Check the towel each day or so and replace if wet. I've used this method for both steaks and prime rib and it has worked very well.
Good ways to store coffee? What are some key points to store coffee to preserve freshness? Different methods for whole beans vs ground?	You definitely want to keep beans whole as long as possible. Ideally, grind just the amount you need right before you brew the coffee. Keep the whole beans airtight, and freezing probably isn't necessary unless you buy a month of beans in advance.
what's a good technique for freezing blueberries? I'm taking a trip to the berry patch today. I'd like to get say 3 pounds of blueberries and freeze them. The problem is that when you defrost them, they're all busted up and mushy. So I wonder if I could put them in the oven at 150 for an hour or so and dry them out a ...	Lay them out on a tray in a single layer and freeze them flat first. Once they're frozen, pour the frozen berries into a freezer bag and store them that way. This has worked well for me.
What kind of wok should I get? I saw the question on the site about preparing a wok, but I'm curious what kind I should get. I have heard of stainless steel, carbon steel, aluminum, etc. Also, there's a non-stick variety. I'm new to stir fry and will be cooking on an electric ceramic stovetop.	You should get a carbon steel wok with two short handles (not one long handle). You want the steel to build up a patina of oxidized oils, which rules out stainless steel and aluminum and non-stick. You could conceivably get a cast-iron wok, but those are really heavy. You want the two small handles so you can pick up t...
Is there a fool proof way to fry sausage? I love fried sausage with breakfast; it goes great with bacon. But I've always been a little freaked out about under cooking sausage and I don't prefer cooking the crap out of it. Is there a fool proof way of frying sausage, and if not are there any guidelines? And for bonus ...	If you cook the sausage low, slow, and covered (with a few table spoons of water and/or onions) until properly cooked then brown to desirable crispness you are guaranteed to be eating fully cooked sausage.
How to make ice cream without a machine? I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting it to freeze it 2 hours, but three hours later, it was too late, still not frozen solid and I went to bed. The resultin...	This is what we figured out at Serious Eats: How to Make Ice Cream without an Ice Cream Maker In sum, use more sugar, whip the cream, freeze in icecube trays and run through a Cuisinart at the end.
Is it safe to eat moldy cheese if you slice off the edges? Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit off of all the sides just to be safe? I'm particularly inter...	I think it would depend on the cheese. For a reasonably hard cheese, like cheddar, I have done it, and never gotten sick (your results may vary). If it's pre-grated, then I would not touch it anymore. For a softer cheese, like a brie, I would not risk it.
Choosing a wine that complements a meal I've heard that particular types of wine are good matches for particular types of food. I'm fairly new to wine being served with a meal I prepared, and I'd like to learn about how and why I should pick a wine that complements the rest of the meal. I made this community wiki beca...	That's a ridiculously huge question. So huge that you'd need a whole book to answer it! Fortunately, that book has been written: What to Drink With What You Eat The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers. by Andrew D...
Is lemonade better when made with simple syrup? On a hot summer day and with a basketful of lemons I often want a nice cold glass of lemonade. A lot of recipes suggest making lemonade with simple syrup, which requires cooking, whereas other recipes just have stirred-in sugar. What exactly are the benefits of making le...	Simple Syrup is sugar that is has been dissolved in water. Heating speeds the process, and also allows the water to "absorb" more sugar. I don't remember the chemistry of why the sugar doesn't crystallize at room temp, but it doesn't. It is typically made in a 1:1 mixture .. heat a cup of water to boiling, add a cup of...
How to cook fried chicken gizzards that are tender? There is a local place that cooks amazing fried chicken gizzards. Somehow they are really tender, and yet the breading on them is still crispy. Every time I try to make them they turn out extremely chewy. What could their secret possibly be? I have tried getting r...	According to my grandmother, chicken gizzards should be parboiled before being breaded for frying. She suggests a 10- to 15-minute parboil (clean your gizzards, put them in a pot, fill the pot with cold water until the gizzards are just covered, and time the parboil from the moment you achieve a hard boil). She also su...
How can I choose good avocados at the supermarket? I've been trying to ignore my burning desire to make some guacamole because every time I go to the supermarket to buy avocados I can't manage to pick out good ones. They always either become too soft before I have a chance to do anything with them or are hard and not...	Depends on if you'll buy for instant consumption or for storage. If you want to eat/prepare them right away, you want an avocado that feels soft on the inside, when pressing them they will cede and have that soft feeling ripe avocado has. It shouldn't cede very much though, as those are past their prime. The very good...
Is it safe to eat potatoes that have sprouted? I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating soft sprouty spuds for years. Is this correct?	Not safe enough for me to try it. Potatoes actually contain a very dangerous toxin called solanine. This toxin is concentrated enough in the green parts in the plant to cause solanine poisoning. This includes the sprouts/eyes, and the potato itself if it's green. This article from the New York Times health guide indica...
How to clean an electric kettle? I have an electric kettle that I clean by scrubbing the insides with plain water. I was wondering if there was a better way to clean it. I remember hearing somewhere that you can clean a coffemaker by running a solution containing vinegar through it and was wondering if there might be ...	You can use a solution of vinegar and water to descale your kettle (unless, as hobodave mentioned, the manufacturer advises against using vinegar). Fill your kettle with water until it's half full; add about 1/2 cup of vinegar to the water, and then allow it to boil for about 10 minutes. Allow the water to cool and unp...
How do you cook pork chops without drying them out? Every time I cook pork chops, they come out dry even though I only cook them to 150 degrees. I broil them btw, like they said to at the store. Is there a way to prevent this?	First, the recommended minimum cooking temperature for pork is 145 so you can cook them a little less than you already are. Also, keep in mind that meat continues to cook after it is removed from the pan/cooking element. The residual heat will produce what is known as "carry over cooking" which can range from 5-15 de...
How do I clean kale and other leafy vegetables for cooking? I'm eating a lot of kale and other leafy vegetables lately, and I'm concerned about removing pesticide residue. Is thoroughly rinsing the leaves in cold water enough?	When washing vegetables that can get muddy (Kale, leeks, etc.) I generally recommend first using tepid to slightly warm water to help soften the mud more easily. Leeks should be split down the middle and then can be fanned under warm water which will help wash the dirt out more readily. For Kale, if it isn't muddy the...
Is there a substitute for tahini in hummus? If I don't have tahini is there anything similar to use to make hummus?	Sort of. If you have sesame seeds on hand, grind some up. You could also use toasted sesame oil, and even combine it with the ground seeds. You can also use all-natural peanut butter. Don't use mass market crap with sugar and other additives. The ingredients should list only: peanuts, salt. Obviously, this will taste l...
Can you reuse marinade used with raw chicken? I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if that makes a difference. Intended use of used marinade: Marinate chicke...	Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria. Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like s...
What is a substitute for mascarpone cheese? I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?	I found a highly rated mascarpone cheese substitute recipe on food.com. I haven't personally tried it, but it's highly rated on that site, and is ridiculously simple. 1 16 oz block of cream cheese 1/2 cup sour cream 1/4 cup heavy whipping cream Blend until smooth Try it and let us know? :)
Are Green Potatoes OK? Sometimes when peeling a potato, I find that areas of it are a bright shade of green. Does this mean that: A) The potato is OK to eat? B) The potato is OK to eat, as long as the green parts are removed and discarded? C) The potato is not OK to eat (and if so, why not)?	This just means the potato has been exposed to light and has produced chlorophyll (the green color). It is most likely safe to eat, minus the green areas. Producing the chlorophyll also produces solanine, which is toxic in large quantities. Remove the green parts and don't eat more than 4lbs. For detailed information, ...
What is a substitute for red or white wine in a recipe? If someone cannot or will not use wine for cooking, what would be a good substitute? Question applies to both red and white wine.	For white wine, try: chicken broth/stock vegetable stock white grape juice ginger ale canned mushroom liquid diluted white wine or cider vinegar For red wine, try: beef or chicken broth/stock diluted red wine vinegar red grape juice tomato juice canned mushroom liquid A great list of substitutions for cooking with ...
How do you prepare a rabbit? A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marinate, rub, brine? I'm just not sure how to prepare it.	For Easter, a friend and I cooked rabbits. We marinated for 72 hours in buttermilk, dijon, rosemary, and sage (NO SALT). Then boned them out and spatchcocked them (sort of a butterfly, with skewers to hold the flat spread out shape), seasoned, and roasted at 350 until done. Moist, flavourful. Served with parsnip puree,...
When baking what works well as a sugar substitute? I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple juice works well in some muffins. Are there any substitutes that work particularly well with other baked goods...	It's going to depend greatly on what you're baking. Sugar serves several different purposes beyond just providing sweetness. Besides sweetness: tenderness by interrupting and minimizing gluten formation. Sugar promotes spread in cookies Retain moisture and extend keeping quality (in baking sugar is actually consider...
Why isn't it safe to eat raw chicken? Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many that the only safe thing to do is assume they're all bad? If not, is there any wa...	You can have raw chicken in restaurants in Japan - it's delicious. Depending on where you live there may be better or worse food safety standards, but there is nothing poisonous about raw chicken itself. By the way, sushi is a dish with vinegary rice. The raw-meat dish is Sashimi. A picture of chicken sashimi: You w...
Nonstick cookware or not? I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how much of that is getting into our food. I love the ease of cleaning nonstick cookware, but am wary of buying it again. Should I opt for n...	I'm not going to get into the arguments back and forth about Teflon and its associated chemicals and whether you get them in your body from cookware or not. I think there might be some risk, so just like I don't use aluminum pots (like my family had when I was a kid), I don't use teflon cookware. I use stainless cookw...
How dangerous is it to refreeze meat that has been thawed? I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me. I can't imagine how meat that hasn't been bought fresh and local could find its way to my kitchen w...	In theory you could thaw and refreeze as many times as you like, though the changes in temperature would definitely alter the quality of the meat's taste and texture. What matters most is how long the meat has been in the so-called "danger zone" speaking from a temperature perspective. The "danger zone" is defined as b...
Crispy stir-fried mushrooms How do you prepare mushroom pepper fry? I wanted it to be crispy, but the mushroom itself was generating lot of water. Any suggestions would be helpful.	Mushrooms typically release water if they are overcooked and also if salt is added too early in the cooking process. When cooking mushrooms, cook them on a relatively high heat until they have just developed some colour. at the end of the cooking process add your seasoning.
What is a good substitute for Fish Sauce? Are there any good substitutes for Fish Sauce for cooking Thai food? This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based products.	Try mixing hoisin or miso into low-sodium soy sauce. From one of my favorite bloggers, Smitten Kitchen, "I often see low-sodium soy sauce suggested as an alternative but I’m not convinced it’s a fair swap. There’s something more caramelized and fermented in the fish sauce that you’d miss. If you feel like playing arou...
How do you organize your recipes? I am thinking of collecting and organizing recipes that turned out to be good. The first thought I had is to write down the recipes in a word processor, print them out and collect them in a thin ring binder. My system would have only one recipe per page (including simple to complicat...	I've started keeping mine on a wiki. Google Docs would probably be a great alternative for someone who doesn't want to set up a server somewhere.
How do you prepare a fresh deer for cooking? I'll be getting a fresh deer, gutted by the hunter that shot it, but I need to prepare it myself. I've heard that it's a good idea to let it hang for a day or two before skinning it, is that true? Also how should I go about skinning it? Is there a good place to start or som...	It's easiest to skin the deer when it's still warm, but since that isn't an option let it hang for a day or two, if the weather isn't going to get above around 40 degrees F. If this is your first time, definitely have a helper on hand to help you hold the deer. Have a hacksaw and a sharp knife on hand. A small electri...
Can mushrooms be re-heated safely? What happens inside mushrooms when you reheat them? Is it always unsafe to reheat them or is there something you can do to safely reheat them?	In France, white button mushrooms are called champignons. Before refrigeration was common, books suggested not to keep cooked mushrooms or reheat them, because undercooked mushrooms would quickly spoil. If you cooked them and later keep them in the refrigerator, it is safe to reheat mushrooms. Treat mushrooms as you...
Preparing trout and avoiding bones? We had recently been given some fresh caught-that-day trout. The trouble is that we didn't know how to prepare it. The last time my wife filleted it, but we ended up with lots and lots of little bones in the fish. What is the best way to prepare trout that avoids this problem?	Unfortunately, there's no quick solution to de-boning trout. The best method is to remove the entire backbone, along with the ribs. To achieve this place the fish skin side down and with the point of a sharp knife, gently work along both sides of the fish freeing each fine rib bone. Once they have been freed from the ...
What's the best way to store unused sushi rice? Let's say, I only want to make 1 sushi roll right now. Is there a good way to store the rest of the rice for tomorrow's rolls? And what about storing the nori?	Storing cooked rice is generally not a good idea. With the high starch content in rice, it is simply an excellent growing ground for bacteria. Add to this the fact that uncooked rice can contain spores of Bacillus Cereus which when germinated to bacteria can lead to food poisoning causing vomiting and diarrhea. Bacillu...
How do I store apples in an apartment? I am able to receive cheap, great orchard apples in the fall. However, I do not have a cellar to store them in. I find they go bad before I can use them all. Does anyone know of a reliable storage method to store the fresh apples? I will eventually can or freeze them; however, I...	Apples are best stored at 0° C (32° F) at 90% humidity. If you don't have a cellar, you'll have to try to recreate that environment as best you can. The closest you can come in most small apartments is actually a plastic bag with some holes poked in for ventilation (to prevent excess moisture from building up). Then ...
How do I make a really flavorful turkey burger? Since turkey burgers don't have a lot of fat, you lose a lot of the flavor that you get with beef. Also, you have to make sure you cook them through (170 degrees), so they tend to dry out. What are your pro tips for cooking great turkey burgers? Preparation Seasoning G...	We have been eating turkey burgers for years. The super secret is to not let them dry out while cooling. I take a pound of ground turkey, mixed 2 tablespoons of Worcestershire sauce, 1/2 teaspoon salt, 2 shakes garlic powder and 1/2 teaspoon of water. Then mix thoroughly by hand. After patty-ing them to 1/4 inch th...
Is wagyu beef suitable for amateur cooking I love steak and I've recently had wagyu beef at a local restaurant and it was delicious and unlike any other steak I've tasted. I noticed that a local supplier sells wagyu beef and it's close to $100 / kg and whilst it isn't something I'd have every night, I'd be interested...	When you are dealing with very high end ingredients, it is more important than ever to let the product speak for itself. At the restaurant, we rarely use Wagyu, but when we do it is fantastically simple: salt, fresh cracked black pepper. Sear and mark it on the grill, and finish in the oven. A little melted butter on ...
How long can I store cooking wine? I made a dish that used a small amount of wine and now I'm wondering how long I can keep the rest of it for next time. I know you wouldn't want to keep good drinking wine around long after opening it, but does the wine get too bad to use in cooking quickly? It's Chardonnay, if it m...	The trick is that you won't want it to oxidize (although, red wine needs to 'breathe' to reduce some of the tannins, which is why @DanielBingham said it might improve.) So, if you just need to hold it for a few days, store the bottle upright (minimize surface area exposed to air), and not on the door of the fridge -- ...
How to quickly and safely defrost chicken? What is the safest, quick way to defrost chicken? Microwave? Running water over it?	I suppose that depends on what you're defrosting it for. The microwave (on low power) is safe and quick. The downside is that you're using a microwave, which means there's a good chance you'll actually cook the outside slightly in the process, and you're killing enzymes that are normally part of the flavour. The lowe...
What are the basics and options of brining meat, for example chicken? What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing. Id like to know what the process is and how much variation there is.	I suggest reading this Cook's Illustrated - The Basics of Brining (PDF) article. I use their basic brine all the time. This article taught me two cool things I didn't know about brining. Adjust the amount of sugar & salt downward for high heat applications. Decreasing the amount of sugar ensures that the exterior of ...
What is a good way to cooldown my food and drink without a fridge? So I'm out camping, and I don't have a fridge, what are good ways to cool-down my food or drinks? I've tried mixing salt and water to create a endothermic reaction, but it didn't work too well. What are your tricks?	If you're near a creek or a lake, usually just sticking your drinks in the water gets them well below the ambient air temp.
How do you keep chicken breast juicy when grilling? Most of the time it ends up dry. Are there any special marination tricks?	Don't over cook it. Aim for it to be a little under done. It will still be hot and will finish cooking after you've taken it off.
Gnocchi - best fluffy technique What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta cheese, to air dry...	This post has been out there for a while - but I found that first parboiling the potatoes (about 10 minutes); then baking them, skins ON in a low-medium temperature oven, until cooked; then cooling slightly and scooping out the flesh; made for much fluffier and generally lighter gnocchi. Of course, you still need to ...
Where do you buy your utensils for cooking? I am looking for good companies for stainless steel.	If you are in a city of any decent size, you should look for either a resturaunt surplus store, or a resturaunt supply store. The former usually buys used resturaunt equiptment after a resturaunt shuts down, and they have very good deals and good stuff. The later supplies resturaunts, and many are also open to the publ...
How to prepare courgettes/zucchini? I'm interested in an techniques for preparing courgettes? I cook mine either in a stew or I lightly fry them until brown. Are there any techniques to prepare the vegetable before cooking in either in these styles.	When they're still young, I grill them -- trim ends cut into planks about 1/4" to 3/8" thick (~1cm) toss in olive oil sprinkle with salt grill over direct heat flip when you develop good char marks. pull from the grill once the other side is slightly charred. As they get older, the seed cavity starts developing -- y...
How do you make peach soda? I was at a local brewpub and they had made a peach soda. I have 5 gallon kegs to carbonate with, but how do you make peach soda?	Torani Peach Syrup! It's readily available online or at coffee shop supply outlets. Amazon link
How do you cook corn on the cob on BBQ? Do you remove peel and wrap it in tin foil ? Do you put it directly on gril (with peel) ? How much time ?	The best way I have found is to soak the ears in husk for several hours before grilling. This lets the husk soak lots of water. Then place the corn, still in husk, on a hot grill for about 10 minutes, ~1/4 turn, 10 minutes, turn... until the husk gets brown, even burnt. You should be able to tell when the corn is cooke...
What do I do with a kohlrabi? I've recieved several kohlrabi from my CSA, and I have no idea what to do with them. I found a recipe for a curry using kohlrabi, but it wasn't great. Does anyone have suggestions on how to get the best out of it? Any favorite recipes?	(Storage note: do not wash the bulbs before storing them; place in plastic bag in the refrigerator. Wash just before using.) Young kohlrabi is great raw. Peel first, then add to salads (sliced or grated) serve as part of a veggie platter w/ dip grate it and add to slaw (but after grating it, put some salt on it & le...
How do you clean a pizza stone? I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and smoke. I'd like to cook some pizza on it, but I'm not sure what I should do to clean it.	Perfect. Sounds like your pizza stone is nicely seasoned. Scrub it with your stiffest brush, rinse with water, no soap, done. If you're paranoid about germs, cook it before cooking on it. Throw it in the oven at a few hundred degrees, for 15 minutes or so. Ideally, you're supposed to heat the stone (thus steriliz...
What herbs and spices are in "Italian Seasoning"? I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's an easy way to add more flavor to pasta sauce.) Is there a commonly accepted list of ingredients and proporti...	I cannot +1 Peter V because of my poor reputation, but he is right: in Italian cooking you don't go for mix, what you look for is a balance between a few ingredients, normally one from different kind of foods: one cereal, one vegetable, one spice for example. The main spice (or fresh herb) is parsley: it is so common t...
Avoiding grittiness with sichuan pepper I've got a big bag of Sichuan pepper but I've often found that when I cook with them it's difficult to avoid grittiness from the outer kernel. I don't have this problem when I visit Sichuan Chinese restaurants and the pepper was bought from a big Asian supermarket. What do I nee...	Grind your peppercorns in a spice grinder, then put them in a large, fine meshed sieve and tap them over a large bowl. The spice will fall through and the husks will stay in the sieve. Should take about 5 minutes max. Alternatively, buy them pre-ground.
How long is it safe to marinate meat? I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook and eat? I made several different marinades consisting of lime juice, red wine vine...	I can't see any reason for the marinating itself to make any difference. If it's safe to leave the (un-marinated) meat in the same conditions for the same length of time, then it's safe to marinate it for that long. Five days in the refrigerator is definitely stretching it for chicken - usually no more than a few days ...
What to do about yeast that doesn't work? I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated. I make sure to use warm water in bread recipes - I check the temperature using a digital kitchen thermometer. I follow instructions to let the dough rise in a warm,...	You can proof your yeast to see if its still alive: Heat approx. ½ cup (100ml) of water to about 115°F (45°C). Add a tablespoon (10g) or so of sugar, stir. Water should still be above 105°F (40°C). Add a teaspoon of yeast, stir. Within 5 minutes or so, the mixture should be thoroughly foamy. If its not thoroughly foamy...
Techniques to get a nice golden-brown crust on bread How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?	The trick is steam and high heat. Heat your oven up to 450 F (230 C). Bring a pot of water to boil on your stove. Once boiling, pour the water into a deep roasting pan on the bottom shelf of your oven. If you can place it directly on the bottom of your oven (it doesn't obstruct vents) then that is ok too. 1" (2.5 c...
How to make pizza crust thin and elastic at the same time? For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment. I like thin pizza crust, but when I've made it myself it was hard and stiff - not very pleasant to eat. I know that making a dough isn't ...	I generally use a fairly wet dough and add oil as well. One of the keys is to keep kneading to a bare minimum. This makes for a lighter dough because it has more air bubbles - kneading kills them. As for flour type, I like '00' type, but there are advantages to other types of flours - as 00 absorbs less water. If you w...
Apple pie: peel or not? Is it okay to leave the skin on the apples when making an apple pie? I'd like to leave them on, but I wonder if there will be chewy strings of peel or if they will cook tender.	Depends on the apple. Apples with softer skins will bake to a more even consistency, but apples with tough skin (the 'shiny' kinds like McIntosh or Red Delicious) tend to get caught in your teeth and throat, and are generally a pain to eat. If you do make a pie with the skins on, use smaller pieces of apple or slice ar...
What flavorings do you use for sour pickles? I'm making sour pickles (salt water brine, no vinegar) and do not have dill, so I've got garlic and black pepper. What other suggestions do you have for flavorings?	Depending on the main ingredient, some additional flavours can be added using the following: Coriander Seed Yellow or Black Mustard Seeds Dried Chillies Allspice Ginger Black Peppercorns Bay Leaves Juniper berries Cinnamon stick Fennel seed Cloves Celery seed Combinations of the above can provide some really great f...
Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination? I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.	It actually depends on the quality of the shortening you're able to get. You might think they're all the same, but you'd be wrong. When I was taught how to make pies, we used shortening, and the crusts were perfect. However, I was told that for home baking, the shortening you buy in supermarkets (Crisco, normally) ju...
Why are Italian eggs so yellow? I've noticed when I've bought Italian eggs from delis here in Europe that the yolks are very yellow - almost orange. Why is this? Assume it's the hen's diet. What are they feeding chickens there?	The yellow color comes (primarily) from vitamin A in the eggs. The eggs are high in vitamin A when the chickens are fed a natural diet of seeds, vegitation and insects. Most of the eggs that you buy in the states are factory farmed and pale because the chickens are fed a special protein mix that has a lot of corn. Thi...
How long should it take to bbq half a chicken? I know how to tell if a chicken is cooked, but has anyone got any idea of approximately how long it would take to bbq half a chicken in an uncovered barbecue? To clarify: I'm thinking of cleaving a 1.5kg (maybe slightly smaller) chicken in two, and putting each half on th...	Way too many variables. If you knew how warm the chicken was before cooking, how hot the cooking area is (and whether that will change during the cooking time), how thick the chicken is, whether you're cooking white or dark meat, and more, you might be able to make a good guess. I would not recommend cooking just thawe...
How do you make Ketchup Doritos? I have been craving these for years, and I can't find a recipe. Frito-Lay made Ketchup flavored Doritos a few years ago. Unfortunately they didn't sell very well and were discontinued not to long after being introduced. Me and a few friends were obsessed with them. I won't admit to how...	I don't have a recipe, but if you had say a dehydrator, ketchup, and whatsit--dextrose?--that helps dry things resist clumping, you could make your own. I believe Ferran Adria carries a powder product, on his website albertyferranadria.com. Add the powder to your own tortilla chips that you've just fried, and should wo...
How do you figure out how much oil to use for pan frying? How do you go about figuring how much oil to use for frying? Off the top of my head, I can think of a number of factors such as the type of food, how well you want to cook it, the type of oil, the size of the pan and how much food you are trying to cook. Which ...	As you suggest, there are a number of factors, but the best rule of thumb I've found for pan-frying is to use just enough oil to cover the bottom of the pan by swirling it around. In general, you don't want puddles (you'll get splashed with hot oil), but if the pan isn't covered then your food might not get cooked eve...
Can couverture chocolate be substituted with other ingredients? I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. Is there a way to get the same effect using other ingredients?	You can use compound chocolate (the inexpensive "coating chocolate"). It's what you find used in a lot of cheap store-bought chocolate, and it has very similar melting and viscosity properties to couverture. You can usually find it in most bulk food stores. The important property of couverture is its high proportion o...
Should meat be seasoned before or after cooking? When should meat be seasoned? I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat prior to cooking.	There are different 'camps' when it comes to seasoning but essentially If you season meat too early before cooking, the salt will draw out the moisture, meaning a less juicy piece of meat, however if you season just before cooking the seasoning will help to impart flavour into the meat. If you seal the meat and then se...
Adding fresh herbs in no-knead Bread I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (not so) to the recipe. What other herbs would you suggest?	I love a bit of thyme in bread. Pairs well with the rosemary, too.
How to make my chicken noodle soup thicker? Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same. However, they taste completely different from the soup in many restaurants (such as Old Country Buffet or my favorite, Perkins'). ...	I don't see any starch on the list. Starch is generally how you thicken stocks and sauces. Corn starch is probably the most common and the easiest to find, and you should see results with no more than a tablespoon. Just be sure to add it while the soup isn't too hot and stir very thoroughly, otherwise you'll end up w...
What's a good cornstarch/flour to broth ratio for a chicken-broth gravy? I have found that chicken broth or stock does not thicken as easily as beef broth or stock will. I often find myself adding too much flour or cornstarch, hoping the chicken broth will thicken, but in the end all I have is starchy tasting almost-g...	For gravy, i think it's better to start with the roux and add the hot liquid to it until you get the consistency that you want, instead of the other way around. To make the roux, after you make a roast, leave a couple of tablespoons of fat in the pan (or just melt some butter) and add an equal amount of flour and coo...
How do you halve a recipe that calls for 1 egg? How do you halve a recipe that calls for 1 egg? Clarification: I do not want to have to make the full recipe just to use half and I don't have powdered egg substitute.	Crack the egg into a cup or bowl, whisk it, and measure out half of the contents. If you use eggs frequently, you could probably save the other half for a day or two – otherwise, it's like 8 cents out of your pocket.
How can I add a strong orange flavor to my dishes? I love the taste of oranges, and I'm looking for ways to introduce that flavor into some of my cooking. I've tried adding orange juice and pieces of orange when frying or baking, but I find that these only add a hint of orange to the dish, and of course it is really e...	Orange zest is where most of the oil is. This can be removed with a grater and some patience, or a peeler if you have a light touch, but the best way is a zester. They are fairly expensive and only do one thing, but they are the best tool for the job. Mircoplane makes a nice line, and I have no complains about mine. Yo...
What do "virgin" and "extra virgin" mean in regards to olive oil? I have seen the terms "virgin" and "extra virgin" on bottles of olive oil. What do these terms mean, and how do they affect the flavor and cooking properties of the oil?	In the US, "extra virgin" isn't a legally protected term - some of the stuff sold as EVOO here would never, ever pass as it elsewhere. From Wikipedi
At what point is eating left-overs or perishables not just daring but dumb? I am a college student who is sometimes a foodie, sometimes a garbage disposal. There is plenty of good food that some of my peers would turn their noses up at. But sometimes I wonder if this is not just disgusting, but actually bad for my hea...	When in doubt, throw it out. It's cheaper than a hospital visit. If you are wanting to save money, be proactive and find out the best way to store each food, and how long it can be stored. Some things lose taste and texture as they age (even in the proper environment), while some things begin to grow dangerous kinds of...
Cracking an egg How do you crack an egg?	Crack sharply on a hard flat surface, and pull the halves apart on the break. Use a flat surface so you don't shove shell bits into the albumen. When you pull, don't shove your fingers into the crack for the same reason. Most of the skill is in knowing how hard to hit the egg to get a crack without shattering the shell...
Is it safe to reheat food in plastic containers? Is it safe to reheat food in any type of plastic container or are there only some types of plastic ware that are safe to use?	There has been quite a lot of discussion regarding the safety aspects of cooking/reheatin foodstuffs in plastic microwave containers. I'm not sure there is, as yet, any conclusive evidence one way of the other. If you have to reheat food in plastic containers, make sure they're labelled specifically for that purpose. P...
"Prepared" pizza base - does that mean cooked? I have reproduced on my website a recipe for a pizza, out of my Mediterranean cookbook: http://www.justrightmenus.com/recipe.php?id=275 What I'm looking for help on is whether they more likely meant for one to start with a raw-dough pizza crust or one that's already been ...	I would imagine, if the book is of reasonable quality, by prepared, they mean one that you have prepared earlier. If there's a recipe for pizza base in the book, that's probably what they'd like you to use. Personally, if you're going to the trouble of making home-made pizza, make your own base. Invariably, the pre-mad...
What is freezer burn? What causes freezer burn? How can I tell if meat has freezer burn?	Freezer burn is just the food being dehydrated. Most meat will change color, and it becomes very obvious if you defrost it. It's not unsafe: just yucky.
Should tomatoes be stored in the fridge? Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?	From the great Harold McGee, they may last longer in the fridge, but they will taste like cardboard: Tomatoes came originally from a warm climate, and should be stored at room temperature. Their fresh flavor readily suffers from refrigeration. Tomatoes at the mature-green stage are especially sensitive to ch...
What are good techniques for getting gluten free bread to rise? I make gluten free bread in a bread maker, however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten free bread to rise more? I currently use a recipe that...	Baking soda comes to mind. Irish soda bread can be gluten-free, and uses baking soda for its rising action. The crumb is fairly loose though, did you want something that would hold together better?
What ingredients can be added to pasta to give a different color? I've experimented with fresh pasta, using the following ingredients to color it: Beetroot puree Carrot puree Cocoa powder The first two were successful, the cocoa poweder resulted in a very visually appealing but rather disgusting pasta. Any other sug...	We use spinach to color and flavour fresh pasta.
Should I refrigerate eggs? I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous, and eggs can take on unwelcome flavours, or even spoil faster in the fridge, and (2) that cooking with cold eggs can be problemati...	The exterior coating on an egg is known as the "cuticle". It helps to protect the (porous) shell and minimize moisture loss, but it eventually breaks down as the chick matures and prepares to hatch. The reason that eggs in the US are typically sold under refrigeration is because they are washed with warm water and det...
Using skim or low-fat milk in recipes When a recipe calls for milk, does using skim or low-fat milk over whole milk matter? Even though the difference between whole and skim milk is about 2 percent fat, will it affect the result? Is this more important in baked goods (like muffins and cakes) or in cooking?	There is less of a difference than you might think. Heck, with the addition of a little calcium chloride (to help bind the milk particles), you can even make cheese with skim milk. I flipped through Harold McGee's section on low-fat milk, and he doesn't give any warnings about using it in cooking. Of course, keep in ...
Tiramisu tips tricks and variants Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :) What are tips to have a compact mousse instead of a soft/liquid cream? Do you have any special derivative from tiramisu that you experimented? I tried a tiramisu with a forest fruit mix instead of coffee...	In the US, traditional Tiramisu needs to be made at home because it uses raw eggs and it would be too risky for a restaurant or bakery to sell. For years I have been making the Williams Sonoma recipe. To get the tiramisu to come out firm I had to: Soak the lady fingers just so. Pour a thin layer of coffee onto a pla...
Milk alternative in pancake batter What could I use in place of milk in pancake batter? Would rice milk or soya milk work? What about in scotch pancakes?	Soy milk works great in pancakes. My basic recipe for pancakes is about a cup of flour, about a cup of soy milk, a tablespoon or two of sugar and veg oil, and a few teaspoons of baking powder. Works great, makes nice, fluffy pancakes. (I know, not a "recipe" so much as list of ingredients with approximate proportions, ...
Heirloom tomatoes What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.	A heritage tomato is a strain of tomato that is relatively unchanged since it's original discovery and use. The originals traits are maintained by using open pollination via insects and what not in an uncontrolled environment. Selection techniques such as grafting and cutting (to clone and create hybrids), or flat out ...
Do free range eggs have different cooking properties? I've heard the slogan 'Happy chooks make for happy cooks', implying that free-range eggs make for more successful cooking. Do eggs from free roaming chickens actually have a discernible difference in baking or cooking? I am not asking for a moral opinion, purely a ...	True free range eggs are noticeably different in terms of yolk colour (a much deeper yellow) and taste. Free range chickens are allowed to supplement their diets with naturally found grubs, inscets etc. You might find this of interest: Nutrition – Free-Range vs. Battery-Cage Eggs: Hens with Outdoor Access Produce More ...
What brand of roasting dish would you recommend? Over the last few years I've gone through at least 3 roasting trays that have some kind of coating that has worn off - mostly ones bought in supermarkets. I'd like to get something that will last, having discovered that decent cast-iron pans and casseroles are worth t...	Consider the castiron stuff from Le Creuset; my father-in-law has one that's at least 50 years old and it's still going strong. Lifetime warranty, too. http://www.lecreuset.co.uk/Product-Range-uk/Cast-Iron-Cookware/Oven-Dishes/ They have roasting racks to fit as well.
Peking Duck Sauce I have just visited China (Beijing). There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as the people I was with did not know the name. I really loved this sauce and want to use it with other t...	Traditionally, the sauce combines several ingredients, one of which, as Bart mentioned, is Hoisin sauce. The other ingredients are: Sesame Oil Hoisin sauce Dark sugar or honey Water Dark soy sauce. Cornstarch You can usually buy this at your local Chinese supermarket, but it's easier and more tasty to make your own.
Which food writers do you take to bed? Which food books (and I'm thinking books on food and cooking rather than recipe books) do you find on your bedside cabinet rather than on the kitchen shelves? McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture keeps creeping back as it answers all ...	Jeffrey Steingarten - The Man Who Ate Everything and It Must Be Something I Ate The New Yorker Anthology of Food Writing Herve This - Molecular Gastronomy
Is it safe to use plastic wrap in boiling water? While I've come across one or two recipes that call for using plastic wrap in pots of boiling water (for example, to cook eggs), I've always been a bit wary of putting the wrap in boiling water. Can someone confirm or deny whether it is safe (or a good idea) to put plas...	Agree with ceejayoz that melting isn't the issue. Melting is just the upper bound for problems. The common concern is about leaching, the diffusion of chemical toxins from the plastic into the food. It's known to be accelerated through fats and at heat, hence the concern. There seems to be consensus that "some" lea...
Over-stirring muffin mixtures In muffin recipes, the instructions often say to stir the mixture till "just combined". Why does over-stirring the muffin mixture result in tough muffins? And how do you know if you did too much stirring?	The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked. Correct, and it's all even. Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin. Stirring dev...
How can I get my bread to be more fluffy and less dense? I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it down again, then another hour before baking. I've tried adding ...	A big factor besides the dough is the temperature at which you bake the bread. If you are not baking it at some recipe specified temperature you are probably playing on the safe side and your breads won't raise much. You have to heat the CO2 pockets quickly so that they expand before the dough hardens. The more tempera...
Do I need a stand mixer to make good pizza dough? If so what should I get? A lot of recipes I read for pizza dough call for a mixer. Is that the best way? If so, which mixer should I get? I've seen the kitchen aid and a electrolux. What else should I consider?	You don't need a stand mixer, but it's a shortcut for those of us who don't like kneading the dough. You could also use a bread machine (most have an option to mix and kneed, but not bake), or a food processor (use a dough blade), or just knead by hand. If you look, you can find some no-knead, or at least less-knead p...
How to remove bits of egg shell from a cracked egg? Sometimes when I crack eggs, I end up with a bit of shell in the egg. How can I easily get the shell out, as it always seems to evade my fingers?	Use part of the shell you just cracked to scoop it up; it will attract the broken bit. Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl.
Soy sauce substitute I'm cooking for a friend that, for medical reasons, must eat vegan, and soy-free. I was really wanting to make a vegetarian stir-fry for her, but I can't come up with or find any sauce that would be good in a stir-fry without meat nor soy-sauce. Must be too dependent on butter+soy sauce myself. ...	You can caramelise onions for making the rich sweet-savoury flavour, but you have to caramelise it slowly, and be very patient...it doesn't get made in 5 minutes. Also, for something ready-made, Coconut Secret makes a coconut-based liquid aminos that contain no soy, and we got it at Whole Foods.
Storing knives: wood block or magnetic stripe? What's better for storing your knives? Wood block or magnetic stripe? And why?	I prefer the block. I've used the strip before, but if it was knocked accidentally when bustling about the kitchen, it caused a rain of sharp metal death. It was also possible to get the blade of the knife being pulled off under another and cause an extra knife to come shooting off the strip. These could probably be ov...
Sardines as a snack We like to eat sardines with crackers for a lunchtime snack. What are some good sauces and toppings for sardines?	Fish tacos! 1 avocado 1 tomato small white onion cumin juice of 1 lime salt sardines cilantro Fry the sardines in their own oil for a minute (this is optional), add the cumin, fry 30 more seconds, dump into a bowl, and add the other ingredients, finely chopped, mix well. Takes about 2 minutes. Delicious.

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