Split (1)

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What can I use for a Crème brûlée if I don't have a blow torch? I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top? <Q> Follow these steps and watch very carefully... <S> Set your oven on Broil (high) ...	may have already been said but you can use the oven top shelf if it's turned onto the grill. You don't need to spend load on a specialised kitchen torch, just go to your local DIY and get a standard propane plumbers torch.
Good video on separating eggs Could anyone point me to a good video on cracking an egg and then separating the white and the yolk? I need to improve my technique. For every few eggs that I crack I end up with little bits of egg shell in the white that I then have to pick out. <Q> I find the site startcooking.com pa...	I accidentally found a slick way to separate the egg yolk from the white: before cracking, shake the egg like crazy.
How can I make cookies with no eggs? I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment. Can I use something else? <Q> There's a replacement, but it's not an ingredient most people have sitting around -- flax seed. <S> I use it when I'm cooking for a few of my frien...	I've cooked a number of batches of cookies based on small variations of this recipe , which is very simple and requires no eggs.
Recommended cooking uses for applejack? I recently had a recipe that called for applejack (apple brandy) in the glaze. Now I've got a bunch of this stuff lying around, and I'm looking for cooking applications for it. Can it be substituted for regular brandy in recipes? Are there any particular situations where you wou...	Applejack can be used to add apple flavor in pie crust (particularly apple) in place of some of the water.
Preparing eggplant with less oil I love cooking with eggplant (or aubergine/brinjal in your specific English flavor). However to get rid of the bitter taste and slightly spongy texture, I end up using huge amounts of olive oil, which tends to make the dish heavy overall. I've had some success with grilling the eggpla...	One old trick is to cook the aubergine in a pan without adding any fat or water .
Where do I buy food additives (not in bulk)? I occasionally want a pure food additive for various reasons (pure potassium chloride for sports drinks, pure MSG for everything), but I can't find any decent places to get them except amazon.com. Now I'm looking for disodium inosinate , and even Amazon doesn't have that. I...	Check hardware stores that carry canning supplies when it is canning season
How to peel peaches? What is the best/easiest method to peel peaches? <Q> By far the easiest method is to use a pan of hot water and a bowl of ice water. <S> Essentially, bring a pan of water (enough water to cover the peach to a boil. <S> Meanwhile, with a sharp knife, make a small 'X' shaped incision in the top and b...	Blanching the peaches makes it easier to peel them. Another technique is to use a serrated swivel peeler.
What oil or fat to use for different purposes? I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very important aspect. Can you give a list of the most commonly used oils/fats ...	Peanut or sunflower oil: high smokingpoint, good for frying Clarified butter: similar to above but moreflavor
Can I make my own chestnut puree? I've got a recipe that calls for chestnut puree. I live in Australia and it's proving difficult to find. Chestnuts on the other hand are pretty easy to find so I googled around to see if I could find a recipe to make my own. The results really only returned other recipes that contain c...	Yes, but chestnut purée comes in sweetened and unsweetened varieties, so making your own depends on what you'll be using it for.
Ground beef storage and use past sell-by date When I buy food it's at least a few weeks worth, and I bought some ground beef the other day with the intention of using it over a couple weeks. I have a couple questions regarding storage: I use about a pound of it a time, so I took it out of its wrapping, cut it up, and...	It is ILLEGAL to sell items past their useby date.
What's the right way to hard boil eggs? I find I always have trouble scaling the amount of time the eggs should be boiled, cooled, etc. for different-sized batches of hard-boiled eggs. I've heard a variety of "folk lore"-type rules for how it should be done, but what's really the right way? <Q> I've never adjusted the...	For hard boiled I normally bring them up to the boil and then turn the heat off, and leave them for 15 minutes.
Cooking cakes with Pop Rocks / Space Dust I want to build a cake with Pop Rocks / space dust. Has anyone got any ideas on how I would do this? If I add the Pop Rocks straight to my cake mixture, then I believe it'll just react. Any suggestions? <Q> Never tried anything like this, but you asked for ideas... <S> Can yo...	You might be able to make chocolate chips which have space dust in them, mix these in to you mixture and hope that the cake sets before the chocolate melts and lets the space dust get into contact with the moisture in the mix.
What's the best way to cook brown rice? Apparently the ratio of water to rice for brown rice is 1.5:1. I simmered my rice for about half an hour with the lid on the pan and the rice was still hard and the water nearly all gone. What am I doing wrong? <Q> The recipe on my bag of brown rice says: 1:2 ratio of rice and ...	A new article from America's Test Kitchen suggests that the best way to cook brown rice is by the immersion (or pasta) method, cooking the rice in rapidly boiling water. Most Koreans and Japanese let their rice soak in water even overnight.
What exactly is "Sushi Grade" fish? What exactly makes some fish "Sushi Grade"? <Q> "Sushi grade" means that it is safe to prepare and eat raw. <S> In order to do that, it must be frozen to kill any parasites. <S> That means it either has to be: <S> Frozen at -20 <S> ° C (-4° F) for 7 days; or Frozen at -35 <S>...	There is no real definition of 'sushi grade' fish.
What are alternative gelling agents to gelatine? And what are their properties? I recently was making some orange jelly which was going to be dipped in chocolate. I couldn't use gelatine to set the jelly as it returned to a liquid below the temperature of the melted chocolate. What other gelling agents could I have u...	Powdered gelatine - made from animal protein For your application you may want to use agar.
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? <Q> You can rescue it by starting the process again, with an egg yolk in a bowl over a bain-mari...	If your sauce starts to split take the pot off the heat immediately and put he entire pot in the sink in an inch of ice cold water to cool it quickly.
Making my meringues form peaks Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do you do or add to your egg white mixture in order to help it form peaks when you are having troubles. <Q> It's important to let you...	I think you should whip the whites to soft peaks (peaks curl over when you take the whisk out) before adding the sugar, which will help to stiffen up the meringue.
How to make - succulent - Bruschetta? What ingredients do you need, and what steps to perform to make Bruschetta? While on honeymoon in Tuscany we got bruschetta with chopped tomato and herb topping, on crusty bread (I think there was some olive oil on the bread?) Is there a trick to making the tomatoes succulent, ...	One method I like to make tomatoes more succulent is, after chopping them up, place them in a pasta strainer and toss with some salt. Some recipes call for balsamic vinegar as well.
Why do you have to rinse rice? I'm interested in learning to make my own sushi. Every guide I have read has stressed that the rice has to be rinsed thoroughly. The bags of rice I generally buy say not to rinse the rice in order to preserve the nutrients. What is the reason behind rinsing rice? <Q> It removes excess ...	Rice that says 'not to rinse' has already been cleaned and enriched with vitamins because of the nutrients removed in milling.
What is the difference between sea salt and regular table salt? I often sea sea salt sold in grinders to be used at the table, with comments about how it tastes better. What sort of taste differences would I notice using sea salt vs table salt, and what other differences might using one over the other impart? I've als...	As mentioned by Satanicpuppy , sea salt is largely regular, uniodized salt but with small amounts of different minerals from ocean water , and without the anticaking agent added to salt.
Best variety of garlic for slow cooking? Take a couple of heads of garlic, sit them in some oil with spices, and cook for an hour or two, then spread it on bread. It's great...with the right kind of garlic. With the wrong kind, you'll be praying for death, and so will everyone around you. I've tried this a couple of t...	Almost all readily available garlic is of the softneck variety.
I fancy making flavoured 'spaghetti', any tips? I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish. Anyone done this? Got any tips on gelling agents to use and what I could make the strands with...	They made spaghetti with lemon balm .
Is there any difference between bakers yeast and regular yeast? I'm looking at this bread recipe and it says to use "Bakers Yeast" but when I make pizza dough I just use regular yeast (which I also have in my cupboard at the moment). So I'm wondering if I could just use my regular yeast instead of bakers yeast? <Q> The...	Baker's yeast is a pretty generic term and could refer to instant yeast or active dry yeast. They both work in most recipes, but each have their peculiarities, and you need to adjust.
How many ceramic knives do I want? I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice. So, budget notwithstanding (within reason) and assuming that I have to buy a whole knife set (which I do), how many ceramic knives do I "need"? Do I want a full se...	The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip.
How can I make bacon powder? I want to make bacon powder, I assume the means cooking all of the fat out without burning the meat. Is this right? if so how should I do this? If not what should I do? How should I turn the bacon into powder? just in a blender? <Q> My wife loves bacon that's cooked to the cusp of bu...	I suggest cooking the bacon in a fry pan with some water. If you literally want a powder, you can use a standard blade coffee grinder.
How to chill beer quickly? We all know the situation. The party is about to begin, it's really hot outside and we forget to put the beer (or similar drink) into the fridge... What is your way to chill beer really fast? <Q> Use a salted ice-water bath. <S> The water increases the contact and heat dissipation, and addi...	I throw my brew right into the ice cube reservoir in the ice-maker in my freezer. The mythbusters actually did this one once, and their conclusion was that the best and easiest way was indeed to simply add some salt to the water.
Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles? You know the scenario: You grate the cheddar until you're left with a quarter-inch. What do you do? Try to grate it and risk cutting your knuckles, or pop it in your mouth and enjoy? Usually I do the latter, but I wondered if...	I don't know of a tool, but what I tend to do is grate one way until there is only a bit left, say 2cm deep (by however long the block was), then I rotate the piece
Is Beer Can Chicken safe? Some time ago I've read about Beer Can Chicken . I've never heard of this in my area, but it seems (and looks) tasty! So I would like to give it a try. There is just one thing that worries me: Is it safe to bake a can on the grill (or in the oven) like this? Doesn't it give off any chemical...	Cook's Illustrated has tested beer cans enough that it would be totally reasonable to assume that Beer Can Chicken is safe, but if you want to avoid the can without spending money on a special pan, I just thought of an alternative to the beer can.
What should I check when buying a pineapple? I live in middle Europe so pineapple (so called "ananas") is an exotic fruit for me. What should I check when buying a pineapple to make sure it would taste well? Should it smell specific? Should it be soft or hard? Should it be big or small? I believe this questions is va...	you can test if a pineapple is ripe by trying to pluck out one of the leaves near the centre. The smell should be strongly sugary, pleasant and with a touch of alcohol .
How can I grate soft cheeses? Sometimes I need to shred a block of a soft cheese such as mozzarella, or cheddar. When I use my grater, the cheese starts to get kind of chunky as I'm grating it. I end up wasting a lot of cheese when I try to grate it. It never happens when I grate harder cheeses like peccorino. Is th...	Putting a soft cheese in the freezer for several minutes prior to serving will firm it up enough to grate it more cleanly.
What determines the shape-holding ability of cookies? What things can you vary to make cookies hold their shape better during cooking, and not spread out like a pancake? From my experimenting, the initial temperature of the dough before cooking seems to make a difference - refrigerated dough spreads less than room tem...	Things like the type of flour, gluten content, etc., make a lot of difference, in addition to fat ratios and temperature. Cookies really only spread out because of their fat content: when it gets warm it flows, and if it flows too much before the glutens start binding to give it structure, you get flat cookie.
How do I pick a watermelon at the supermarket? Lately, every watermelon I bring home form the organic section of the supermarket has not been sweet. Among the small, seedless varieties, I try to pick the densest. How do I know if it is ripe? Can I ripen them at home? Should I keep them in the fridge? <Q> I don't bel...	The best you can do is look for certain signs: Ripe melons have a hollow sound when you tap or slap the outside
Is it worth to install a gas stove with a big gas bottle in the kitchen? There are several options when it comes to choosing a stove. From my own experience, electric stoves are not really that great. I guess most households have them because their are convenient to install. Induction stoves are expensive. Gas seems to...	The electric stove top really comes in handy when reducing stocks or making long-cooking soups and stews, and it can significantly reduce the amount of gas you use in cooking. For oven I would definitely go electric.
How to keep fruits and vegetables fresh I enjoy fresh fruits and vegetables, but the problem is that they seem to go back extremely quickly. It isn't realistic for me to go shopping multiple times a week. Are there any tricks to keeping fruits and vegetables fresh for a longer period of time? <Q> As for fruits (inclu...	If you have root vegetables like carrots and beets, put them in water in the fridge (with the stems cut off), changing the water regularly.
What all fruits/crops can be stored in natural temperature for a long time? I want to know about foods (fruits/crops) which can be stored in room temperature or natural temperature (20 degree centigrade) for long time (for a year)?. <Q> Nature has designed some food-stuff to last a long time. <S> Grains (wheat, rice,...	These five crops can be stored for a long time-1.PUMPKINS2.CABBAGE3.CARROTS4.SWEET POTATOES5.ONIONS
How should I cook pigs cheeks? I like the idea of eating pigs cheeks, I've heard they are delicious, but difficult to cook so they are not chewy. How should I cook them so they are succulent and delicious? <Q> Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath...	I dry cured some cheeks in salt and brown sugar, then sliced thin and fried like bacon.
Is there an easy way to french trim a rack of lamb? I had to be part of a lot of french trimming of racks of lamb at the weekend, and it seemed to take a long time, so it got me wondering, is there an easy way to do this? Some preferred tool? <Q> Alton Brown demonstrates using a piece of string to scrape the bone cle...	I've seen people do it with all kinds of knives, but I like a nice thin boning knife.
Beer batter fish, keeping the breading from peeling right off while eating? A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the breading seemed to peel clean off of the fish whi...	Give your fish a light dusting of corn starch before dredging in the batter.
What is a proper Manhattan? I've ordered these a few times, and had wildly varying results - hardly surprising, given the general lack of training among bartenders around these parts, but confusing none the less! So now I'm curious: what should a Manhattan be composed of? <Q> A traditional Manhattan is two shots o...	I'm also a big fan of white whiskey (aka, high quality moonshine) in Manhattans.
What's the proper way to muddle mint for a julep or mojito? Not a huge fan of the mojito, but my wife loves 'em. A good julep is another matter... But mine have a bad tendency to end up with lots of little mint pieces that get stuck in my teeth. So what's the proper way to prepare the mint in these drinks without endin...	The classic mistake when making a Mojito or a Julep is to over muddle the mint.
Is zesting lemons effective when making lemonade? It's too hot. The air is oppressive and sticky, and it just keeps getting hotter... I need a nice, cold glass of lemonade. Fortunately, I have a bag of lemons and plenty of ice! So now the question becomes one of technique. Keeping in mind that I'm hot (and consequentl...	You'll get a strong/different flavor using the lemon zest.
What are the differences between brown/golden sesame seeds and black ones? Unhulled sesame seeds can be either light brown (golden) or black. Other than their color, are there other differences are their between these two varieties? Why might you choose one type over the other (again, I only care about reasons that ar...	Black sesame seeds do impart a stronger taste than regular sesame seeds, especially when lightly toasted in a dry pan.
Less salty sauce based on soy Basic ginger soy sauce: Mostly soy sauce, grated ginger, scallions, some rice wine. Some people find it too salty. What other liquids could I combine with the soy to end up with something a bit less salty in the same space? Just cranking up the rice wine isn't very attractive. <Q> I may ...	Also, if you happen to have any prepared oriental sauces like hoisin or black bean or chili garlic sauce, those can be used in a pinch to cut the salty taste of soy sauce.
Why use milk in scrambled eggs? I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - without the milk the eggs are a brighter yellow. What am I missing? <Q> Well, it makes the eggs go further for one... <S> But...	Using milk in scrambled eggs results in eggs that are moist and, er, creamy.
How do I remove bitter flavor from lime rind in soup? I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the whole thing has a really bitter flavor. I've removed the rinds, ar...	You might be able to counter-balance it with other flavors (salt, sour, sweet, hot), but you're likely still going to have some bitter notes come through, it's just a question if it's tolerable or not, and some people dislike bitter more than others.
What is the effect of using pasteurized milk in cheese making? I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pasteurization destroys some of the proteins one can say that there will be some differences conside...	Unfortunately, the usual store bought pasteurised milk undergoes a process that kills virtually everything needed for coagulation to occur, which basically means making cheese becomes a whole lot harder.
How can I measure the performance of my stovetop pots and pans? Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to begin. <Q> I second Joe's advice. <S> Your pans may be too thin, that would make your dishes bur...	You can test your pans with a simple experiment.
How do I get the burnt aroma off burnt food? I sometimes burn the bottom of the pan due to carelessness or not stirring enough. The burnt smell tends to persist even after I seperate out the un-burnt bits. Is there any way to fix this? <Q> Well, if the aroma is truly in the food then there's not much you can do. <S> Ho...	Possibly you could overpower it by adding something very fragrant to your dish that fits. Turn exhaust fans on to get the aroma out of your kitchen asap Submerge the burnt surface in water as soon as possible to prevent the aroma from spreading
Are there any reasonable substitutions for lemon juice? In the past I cooked myself into a corner when I realized mid-recipe that I didn't have any lemons or lemon juice available. Nor did I have any limes. I can't remember the exact recipe, but I believe it was some baked fish dish. What are some possible substitute...	A solution of sherry and cider vinegar is an OK substitute but doesn't quite have the tartness and strength of lemon juice.
What is the effect of the fat content of milk when making cottage cheese I made cottage cheese yesterday using 1% milk while the recipe called for 2% milk. This got me wondering... What effect does the fat content of the milk used in the recipe have on the final cottage cheese product? Does using milk with a higher fa...	I'd imagine you'd have more mass left over, but as for the effective amount of cottage cheese I'd say that primarily depends on the amount of milk proteins and that should have no bearing on the fat content left in the milk used.
What is the best knife/sharpener setup for an active cook? There are several posts that get close to this but I am looking for a specific knife(ves)/sharpener(s) combo(s) that can be used routinely and that work(s) well. My opinion is in this answer . <Q> If you have top quality knives, I generally discourage the use...	I have both a stick-style diamond dust sharpener, and a set of whet stones.
How do you steam vegetables? Assuming you don't have a "vegetable steamer" that you received as a wedding gift, how do you steam vegetables? <Q> If you have a metal strainer then I Fill a large pot with water. <S> Just enough so it almost comes up to the bottom of the strainer when you place it on top. <S> Insert ...	The easiest, fastest, cheapest, and best way I've found is to put three tablespoons of water in a large pan, put in the vegetables, and counting from when the water starts to boil, boil for two minutes on high heat with a properly fitting lid.
How can you melt chocolate without it getting wet? I've tried a (few times) to melt chocolate but am obviously doing something wrong: Put a pot of water onto the boil Place a metal bowl over the pot Put chocolate into the bowl Wait for chocolate to go off! (Obviously the steam is rising from the pot and going i...	Put your chocolate in a smaller bowl and put it on the heating pad.
How do I get my spring rolls crispy? I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed. I cooked them in about 5cm vegetable oil in a wok that was on a pretty high heat using generic spring roll "paper", but they just didn't crisp up. I have a feeli...	And Control the heat so that when you add them at the start, it's hot enough that the oil is bubbling and they are crisping up, don't have the oil too low that they're just Soaking up the oil, but also not too hot that they're browning too quickly or burning, because they need to have time to cook properly on the insid...
How do I cook scallops? I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use the oven? (I try to use scallops without any sodium tripolyphosphate). <Q> Most people I know who cook <S> scallops actually overcoo...	You can also buy frozen scallops, and these I dip in light egg, then coat lightly in panko, sea salt, chilli, and crushed black pepper.
What is a "roux" and what are its uses? I've had excellent Macaroni and Cheese that I was told was made with a "roux." What exactly is a roux, when is it used and what are the benefits of using it versus other cooking methods? <Q> It's actually spelled 'roux', and is a mixture of oil and flour, cooked to remove the st...	a roux is normally used for thickening sauces (usually cream/cheese type sauces).
What can you do with an infrared thermometer? Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What are the primary uses of an infrared thermometer in the kitchen? <Q> Infrared thermometers work very well when measuring the tempe...	But for shallow frying or sauteeing, the IR thermometer does an excellent job at providing the temperature of the oil.
How to take care of Silicone cookware I am starting to collect various piece of Silicone cookware. I would like to find out how others keep their silicone cookware clean or if they try. I put my Silicone cupcake tray into the dishwasher last night and sure enough its does not clean well and feels greasy still. In the ...	I was told to wash silicone bakeware with hot water only (no soap) and that it was supposed to stay with a slightly greasy feel in order to remain non-stick!
What fish have deliciously edible skins? I love salmon skins, especially when fried or oven roasted. I also always eat the skin when I have a filet. What other fish have deliciously yummy skins that can stand on their own like a salmon skin can? Are there fish whose skins are generally avoided? Examples? <Q> The...	Back when I used to eat fish, I always ate the skin, and found it to be the best part.
How do you make pork rinds? The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part. Do you buy pig skin from a butcher? Is there a special type you need? How do you judge pig skin quality? I'm assuming they're deep fried, does the oil ma...	The way we make them is you buy pork lard from the store and you heat it up, add a lot of salt, or to taste.
Can I prevent honey from congealing/hardening in the pantry? This question is inspired by this answer suggesting that honey lasts a long time. Unfortunately, it doesn't seem to last so long in my cupboard. I make sure it's sealed tight, but usually after only a week or two it's looking pretty nasty. Is there a way...	If it congeals, put the container in hot water until honey is liquid (~10-15 minutes). Easy way to prevent crystallization: store honey in a clay jar!! Keep it stored in an airtight container, so that it doesn't absorb moisture from the air.
How do I feed a sourdough starter? The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starter once I've used some? I don't think I'll use all of it at once. <Q> When I've made and used starters in the past I've genera...	If you keep the starter in the fridge you can get away with feeding it twice a week depending on your yeast strain.
How long does it take for buttermilk to go bad? I love making buttermilk pancakes but I can never seem to use up my buttermilk before it passes the expiration date. The thing is, if I take a solid whiff of the "expired" buttermilk it smells great (even up to a month after the expire date). How can I tell if it's stil...	Buttermilk tends to turn pretty solid when it goes bad.
How can I barbecue salmon steak? I have two Salmon steaks that I would like to Barbeque. What are some effective techniques for barbecuing salmon? <Q> Buy a cedar plank. <S> Soak it in salted water for a couple of hours Rub the salmon with olive oil and season it with a little bit of salt, I use kosher salt or smoked ...	The only thing I've ever done for BBQ salmon is to put something on it (I usually just put a couple lemon slices, sometimes a bit of BBQ sauce) wrap it in foil, and cook it.
How can I safely improve my cutting technique I'm not bad with knives if I should say so myself. My cutting speed is definitely above average, but I've have never been trained by professionals. Most of what I know, I have picked a long the way, trying out some different stuff, practice etc. I would really like to impr...	Proper knife-hand placement. To be completely safe you could use a finger guard.
Fastest way to cook a baked potato? Baked potatoes are great as everyone knows but what is fastest way to cook them (obviously preserving the taste). Normally I do about 10 minutes in the microwave and then in the oven till the top starts to crisp. But is there a better way? <Q> If you really prefer them baked thoug...	Grilling / broiling the potato after it comes out of the microwave is quicker than baking it and achieves the same crispy outside.
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? <Q> Very few people have tried a perfectly cooked soft boiled egg. <S> There is a tradition among chefs of trying to show each other how perfectly they can cook something as sim...	I get ideal results from putting the eggs in boiling water and then turning off the heat.
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,...	When mussels don't open when cooked, it means that they were dead before you cooked them.
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 en...	In particular, if the eggs or baking soda/powder are not fresh, the brownies will be hard and thin.
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 b...	To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed.
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 ...	Fry with a tiny coating of oil, on the lowest flame you can achieve, for an hour, turning the sausages a few times.
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...	If you can get hold of enough dry ice to surround a metal mixing bowl, it should be possible to make ice cream by whipping whole milk in the bowl.
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...	Solid blocks of cheese, such as cheddar, will only have the mold on the exterior so cutting it off should be fine. If it's pre-grated, then I would not touch it anymore.
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...	When you make simple syrup, you boil the sugar water for some amount of time.
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? <Q> Not safe enough for me...	Per this article, if the sprouts have been removed, and the potato is not green then it is safe to eat as far as solanine poisoning is concerned. But it's still probably not a good idea to eat in general.
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 a...	You can use a solution of vinegar and water to descale your kettle (unless, as hobodave mentioned, the manufacturer advises against using vinegar).
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? <Q> When washing vegetables that can get muddy (Kale, leeks, etc.) <S> I generally recommend ...	Leafy greens like kale should be washed in a sink or tub full of cold water.
Is there a substitute for tahini in hummus? If I don't have tahini is there anything similar to use to make hummus? <Q> Sort of. <S> If you have sesame seeds on hand, grind some up. <S> You could also use toasted sesame oil, and even combine it with the ground seeds. <S> You can also use all-natural peanut butter. ...	You could try peanut butter (or any other nut butter, especially one with a light flavor and no salt or sugar added).
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...	Once you've marinated meat, you should dump any leftover marinade; don't even use it to baste roasting meat! I don't think that anyone would feel comfortable using raw chicken that has been sat there for 'a couple of weeks'.
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. <Q> For white wine, try: chicken broth/stock vegetable stock white grape juice ginger ale <S> canned mushroom liquid diluted...	I do keep a bottle of vermouth (Martini Rosso specifically) to use a substitute for red wine sometimes. For red wine, try: beef or chicken broth/stock
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. <Q> For Easter, a friend and I cooked rabbits. <S> We marinated for 72 hours in buttermilk, d...	Marinading can help, although I just like rabbit rubbed with salt and pepper.
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 way...	If it's really really really fresh chicken that's been well-raised and well-handled, sure you can eat it raw.
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. <Q> Try mixing hoisin or miso into low-sodium soy sauce. <S> From one...	Another option is soy sauce mixed with fermented soybean paste, sugar, vinegar, chili pepper and water for dipping things like Vietnamese spring rolls.
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? <Q>...	I would say, find a recipe where you cook the fish whole (after cleaning it, of course - i.e. removing innards, fins, head, etc.)
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? <Q> Storing cooked rice is generally not a good idea. <S> With the high starch content in rice, it is simply...	For a different take, I've stored seasoned sushi rice (Nishiki) for a few days in the refrigerator, reheated it in the microwave and had acceptable results.
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...	Edit: If it's a large number of apples then you can store them in a crate, which provides adequate ventilation, but good luck getting that into the refrigerator.
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...	I really like adding lime to turkey burgers, usually with salt and pepper.
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. <Q> I suggest read...	Regarding flavoring the brine, the primary impact the brine will have is saltiness, however, if you aggressively flavor the brine, you can get other flavors into the chicken and it can be absolutely delicious.
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? <Q> If you're near a creek or a lake, ...	Wrap the food or drink in wet cloth, and hang or set in a shady location with some wind.
How do you keep chicken breast juicy when grilling? Most of the time it ends up dry. Are there any special marination tricks? <Q> Don't over cook it. <S> Aim for it to be a little under done. <S> It will still be hot and will finish cooking after you've taken it off. <A> The longer the pieces of chicken are in dry ...	"Beer butt" chicken works by steaming a whole chicken from the inside while it roasts from the outside. A simple brine of kosher salt and water has never let me down. BBQ Expert Steven Raichlen recommends cooking it under a brick.
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 ? <Q> This lets the husk soak lots of water. <S> 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 b...	The best way I have found is to soak the ears in husk for several hours before grilling.
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? <Q> (Storage note: do not wash the bulbs before stor...	Besides the allready mentioned possibility of eating it raw, I like to make a Kohlrabi sauce to go along with pasta. it's great in salads, it can be steamed or added to stews, deep fried etc.
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. <Q> Perfect. <S> Sounds like your piz...	Ideally, you're supposed to heat the stone (thus sterilizing it) before slapping the pizza upon it anyway (although that requires a pizza peel ).
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 think the standards are Basil, Thyme, Oregano and Marjoram...
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.
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...	No amount of time you are going to marinate something that will yield a good result is going to pose a health hazard unless your meat is near expiration to begin with. Chicken =2 days...meats such as steaks, lamb, pork = 5 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...	Even if your yeast has largely died, if you have some live yeast you can still make bread, although you might need more yeast and more time.
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? <Q> The trick is steam and high heat. <S> Heat your oven up to 450 F (230 C). <S> Bring a pot of water to boil on your stove. <S> Once boiling, pour the water into a...	A light brush with an egg wash will give you a nice color to your bread every time.
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...	If you want the dough to be strong and stretchable before baking it : What works best for me is to use a high-gluten flour (such as bread flour, and sometimes I even add more gluten) and to knead the heck out of the dough.
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. <Q> Depends on the apple. <S> Apples with softer skins will bake to a more even consistency, but apples with tough skin...	In my experience cookbooks always tell you to peel the apples, and professional apple pies will always have the peels removed.

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