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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. <Q> You might think they're all the same, but you'd be wrong. <S> When I was taught how to make pies, we used shortening, an...	Butter would, obviously, impart a much richer flavour than shortening, but I wouldn't use just butter in a fruit pie. It actually depends on the quality of the shortening you're able to get.
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? <Q> The yellow color comes (primarily) from vitamin A in the eggs. <S> The eggs are high in ...	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.
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 the...	Generally, it takes about 20 minutes.
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. <Q> There are different 'camps' when it comes to seasoning but essentially If you season meat to...	Covering a raw steak with salt for a while before grilling will draw out the moisture and change how the steak is seared.
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. <Q> If you use eggs frequently, you could probably save the other half for a day or two – otherwise, it...	Crack the egg into a cup or bowl, whisk it, and measure out half of the contents.
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? <Q> In the US, "extra virgin" isn't a legally protected term - some of the stuff sol...	Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.
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 heal...	When in doubt, throw it out.
"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...	Basically, "prepared" means you've completed your pizza dough recipe (or have bough a prepared crust from the store).
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? <Q> From the great Harold McGee, they may last longer in the fridge, but they will taste like cardboard: <S> Tomatoe...	According to me, it's better to store ripe tomatoes outside the fridge, stem-end down to keep them from rotting too quickly.
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 th...	Baking soda comes to mind.
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? <Q> Ther...	I don't think there is too much of a difference, i believe there is just a slight difference in texture but unless catering for people with certain dietary or recipes with a certain requirements i prefer to use whole milk. Yes there will be a slight difference in texture but ultimately it is a acceptable substitution. ...
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.
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...	We have a couple of high-quality ceramic roasting pans that we like.
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 pla...	The UKs Food Standard Agency said no (in 2012!)
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? <Q> You don't need a stand mixer, but it's a shortcut for t...	The short answer is no, you don't need a mixer to make great pizza dough.
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? <Q> Use part of the shell you just cracked to scoop it up; it will attract the broken bit. <S> Also, if you frequently ...	Also, sometimes just pouring the egg from one bowl to another leaves the bit of shell behind.
Storing knives: wood block or magnetic stripe? What's better for storing your knives? Wood block or magnetic stripe? And why? <Q> I prefer the block. <S> 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. <S> It was also possible to get...	a magnetic block!Honestly, best of both worlds. The wooden knife block (with horizontal holes) has a very good knife-density-to-counter-space ratio going for it.
Sardines as a snack We like to eat sardines with crackers for a lunchtime snack. What are some good sauces and toppings for sardines? <Q> Fish tacos! <S> 1 <S> avocado 1 tomato small white onion <S> cumin <S> juice of 1 lime salt sardines cilantro <S> Fry <S> the sardines in their own oil for a minute (t...	You should try (if the sardines are canned with oil): french bread + some onions chopped + sardines and season with salt + lemon. I find hard-boiled egg to be an excellent accompaniment, with this in mind.
Does putting knives in a wooden block blade down wear out the blade? I'd always wondered. The blocks usually seemed designed to have the knives go in blade down, so that the blade touched wood coming in and out. But I know that when I whittle, cutting the wood wears the blade of a knife down very, very quickly. I'd ...	Since wood is much softer than metal, I suspect there would be very little impact on the integrity of the blade.
How do I properly freeze and reheat a cooked, marinated steak? I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as delicious and tender as it now? <Q> You can spoon some o...	I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much.
When is the right time to pick blueberries? My neighbor brought over a fresh batch of blueberries. Some are sweet and some are sour. He told us to come over and pick some whenever we wanted, but I don't know the right time to pick them so that they taste the best. Any advice? <Q> When it's plump, and happily jumps of...	In the case of most bush berries (blueberries, raspberries, blackberries) depth of color and ease of picking are the most indicative signs of ripeness.
Adjusting cookie recipes for high altitude When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour. I understand the concept of high altitudes having less atmospheric pressure, which then allows baked goods to rise more easily (too much),...	It appears that the answer depends a little on the type of cookie.
Is canned or jarred minced garlic substantially different from fresh garlic? I am always in favor of fresh ingredients when possible. I recently discovered that minced (and crushed and chopped) garlic is available in very inexpensive jars in the produce section of the grocery store. I've always bought garlic and choppe...	If you want to preserve the texture and/or create a more 'urgent' garlic flavour in short-cooked food, I'd go with fresh.
Do I need clarified butter to make mac-n-cheese? Ok, someone mentioned Mac-n-Cheese. Which led me to a mornay sauce. Which requires a bechamel. Leading to roux. Dropping me on the doorstep of clarified butter. I haven't ever used or made it. Is there a reasonable way to make it? Can I make a huge batch and keep it f...	Clarified butter is for higher-heat applications, generally, or making the hollandaise family of sauces. You should definitely try it.
What methods are there of getting fresh local meat & produce? I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer's Market occasionally, but not often enough I guess. Are there other ways to buy as close to the...	CSAs consist of a system of weekly delivery or pick-up of vegetables and fruit in a vegetable box scheme, sometimes including dairy products and meat.
How do you sharpen a serrated knife? I have some quality serrated knives but over time they get dull. How do I sharpen them? <Q> Take them to a professional. <S> Nothing you can affordably buy in your home will work well. <S> Personally, I don't buy quality serrated knives. <S> I buy cheap and replace when dull. <...	I just hone mine on a fine oil-stone, using a stream of water at the sink faucet for lubrication. I have experimented with a rat-tail file for course work and a straighting rod for fine (basically following my old boy-scout instructions for knives and axes).
Substituting table salt or sea salt for kosher salt? The roasted chicken recipe I'm following of course calls for kosher salt, but I don't have any, and getting some is out of the question. I have sea salt and table salt on hand. Can I substitute one of those instead, and if so, what is the proper ratio of the kosher...	Yes you can substitute.
What to do with seized / split chocolate? My kids love making brownies, but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits, and you have a sodden mess. Can this chocolate be used for anything? At the moment, it just goes in the bin. <Q> If yo...	Put it inside a rolled up puffed pastry/pie dough for a homemade strudel/thingy.
How does Korean chili powder differ from "US" chili powder? I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders. Is there a particular chili powder that is Korean? Can I ...	You can easily buy korean red pepper flakes from Amazon, they got all three types.
Expiration Date on Milk What does the expiration date on milk cartons mean? I have different experiences with the date: There is still about a week before the expiration date but the milk has gone bad It is 1-2 days after the expiration date but the milk doesn't smell or taste bad In both case, the milk was ke...	What determines the date the milk will actually expire, is the conditions it was stored in. The given date is a sell by date, like others said. Other times, it can expire after the given date. In short, if it smells good, use it.
How does commercial whole grain bread stay fresh for so long? Every recipe for whole grain bread I have tried has the end result that the bread turns very hard within an hour of baking. I'd like something I could eat over the course of a couple days (breakfast toast and such). The 100% whole wheat bread from the store ...	In addition, some bakeries add a little vinegar to the dough after proving, which also makes the bread keep longer.
Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers? I like using microwaveable plastic containers to bring my lunch in as they are my lighter than the Pyrex/glass versions. However, reheating my food up creates unsightly stains. <Q> After washing them, fill them with a mild b...	After washing your container, place some baking soda in the container then use a wet sponge (but not too wet)& scrub the container.
How can I remove the peel and pit of an avocado without the whole thing turning into mush? Making solid pieces out of a ripe avocado is a difficult business (for me, anyway). What is the best way to remove the peel and pit without ending up with a pile of green mush? I can sometimes remove the peel without too much d...	Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end.
How do you remove garlic smells from your fingers? I've heard touching stainless steel after chopping and handling garlic helps but I haven't found it to work all that well. <Q> The smell of garlic is due to sulfur compounds. <S> Rubbing your hands against an iron object does not work . <S> The sulfur smell compou...	Washing your hands by rubbing your fingers on a stainless steel knive under running water works really well. When you rub your hands against stainless steel, the iron of the stainless steel will react with some small volume of those compounds, but much more will remain in your hands. I was building an evaporative fan, ...
How to cook/serve Confit de Canard? I was in France some time ago and bought some Confit de Canard with me back home. But how do I cook it for best result? And what do I serve with it? Also, what would be a good desert? I'm thinking of Foie Gras as entrée. <Q> Usually it is removed from the fat, and warmed in an oven. ...	You could also serve it with dauphinoise potatoes, which would also be great.
How to do frozen yogurt I would like to do at home frozen yogurt. Do I have to use an ice cream machine, or is there a technique to prepare it without a machine? PS: I don't really like ice cream without the machine as the ice crystals are too big. I wonder if the highest density of yogurt helps. <Q> You can do it san...	With most icecreams you can make it without a machine by putting in the freezer and getting out every once in a while and beat it to break up the crystals as they form.
Advice for low temperature cooking I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens. I heard some people use meat in vacuum sealed plastic bags that they cook in a pot of water, (easier to measure tempera...	For meat, you can do small cuts for short periods (hours) at low temperatures (under 150) in a beer cooler. Buy a slow cooker.
Does fresh garlic have any specialized uses? I have some fresh garlic that I have just harvested from the allotment, and am drying out. I notice that the fresh garlic has a different texture from the shop bought stuff, and I was wondering if there are things that are more suitable for fresh garlic? Does it slow roast...	Some uses: For a quick, simple and delicious pasta sauce, chop a whole bulb of garlic (with peel and all) and sautee in some olive oil, rosmary and chili peppers.
How do I remove kiwifruit skin without losing a lot of the fruit's flesh? Is there a way to loosen the skin from the flesh before peeling a kiwifruit with a paring knife or peeler? I'm not a deft hand with a paring knife, and I suspect that it's time to buy a peeler with a sharper blade, but any tips on peeling techniq...	Using a peeler or a spoon around the skin is fine for a truly fresh Kiwifruit straight from the vine
Does kimchi go bad? I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there isn't a date stamped on the jar. Does it go bad or should it be fine since it's fermented/pickled? <Q> A great resource for how long foods c...	Even when it gets "too sour" bad, it's still usable for dishes like kimchee chigae (kimchee stew), even if it might be too sour for your tastes to eat on its own. If it's really sour, it's unlikely to rot unless maybe from some extreme mold.
Cheeses for pastas, off the beaten path I'm looking for some cheese recommendations to serve grated or shredded over pasta. However I'd like to get away from the obvious ones that everybody knows, such as parmesan, mozarella, ricotta, or even feta. What other delicious cheeses are there that go well with pastas? <Q> tr...	Also, the Irish cheese marketed as "Ivernia" is sort-of like a Parmesan, but quite tasty in its own right.
How to Make the perfect French Custard? I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard. Some of the issues with previous custards: Egg taste ( I realize this is probably due to me pouring hot over eggs, but I assure you it's no...	Crème anglaise is simply eggs / yolks mixed with vanilla extract and a bit of sugar on which you pour milk and heat slowly until the yolk starts to thicken the sauce, you have to take it off the heat as soon as it thickens and immediately cool it off, it would be wise to have a batch of ice in the sink to lay the sauce...
BBQ Beef Brisket on a Propane Grill? Is it possible to make really good beef brisket, with a smoke ring and everything, on a Propane Grill? A good charcoal grill/smoker is on our list of things to get, but it's probably not going to happen this summer. Am I doomed to have mediocre brisket, or are there tricks that wil...	Try wrapping the brisket up in foil after it develops a crust.
Can you freeze mirepoix? Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first?Thanks! <Q> Yes, you can freeze mirepoix, but it'll be pretty soft once defrosted, as Peter V noted. <S> Onions and celery do not freeze well, <S> though carrots do okay. <S> All three vegetables, when whole...	you should blanch first and then freeze as fast as you possibly can.
What's the best method for making iced coffee? How should we make iced coffee at home? We only have a French press. <Q> Do you like it cold-brewed? <S> The absolute best thing to do from my perspective is to stir half a cup of grounds into a quart of water and let sit overnight; you can then filter it using your french...	For iced coffee, make coffee regularly, put a few oz of the hot fresh coffee in a cup, and fill up with coffee cubes.
How long does tahini last past expiration date? I have a jar of organic tahini which expired one year ago. It smells good and tastes ok. I don't know how it was stored, it was however always sealed (but already opened). Is it safe to eat in large ammount ? <Q> For what it's worth, you can safely store opened sesame o...	As long as it's kept in an airtight jar, it can hold for more than one year after opening.
Why does my bread collapse in my bread machine? I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard and, usually, undercooked (doughy). I've tried adding flour, which helped a...	Add slightly more yeast, baking soda, or baking powder than the recipe calls for.
I love "Mastering the Art of French Cooking". Can someone recommend similar books for other cuisines? Mastering the Art of French Cooking does a fantastic job of teaching what you need to do to cook all of the classic French recipes and why you need to do it the way that is recommended. Can anyone recommend similar bo...	French Cuisine (other than JC): Patricia Wells - Bistro Cooking, At Home in Provence Paula Wolfert - The Cooking of Southwest France (if you love ducks, that's the book for you) The Italian equivalent is without doubt "Essentials of Classic Italian Cooking" by Marcella Hazan.
How do you cook quinoa? How do you cook quinoa? I mean what equipment do you use (electric cooker, pressure cooker, stove top)? Do you add spices or vegetables to it while cooking it? <Q> Quinoa naturally contains a bitter compound on the outside of the seed. <S> Usually you have to rinse the quinoa to remove the bit...	Lately I've found that using a rice cooker is a no-fuss way to prepare quinoa.
Does brining a chicken/turkey before roasting really make a difference? I've tried brining a chicken (brine = 1 cup salt to 16 cups water, over 10 hours) and couldn't taste a difference. <Q> Assuming you don't normally buy pre-brined / injected birds, you should notice a difference... <S> As roux notes , it should...	I find that using buttermilk as a brining liquid, no salt, and whatever herbs you like produces an incredibly flavourful and moist bird.
What is ground beef? I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before. Is it the same thing as Minced Beef? Or different? Is Minced beef an acceptible substitute if they're not the same thing? <Q> Here's a picture of some raw ground beef from the Wikipedia ground beef a...	Basically it is beef that has been run through a meat grinder, great for making taco meat, hamburgers, and the like.
Does searing meat lock in moisture? I just saw a claim to this end in another thread, and it is perpetuated about the internet and in many cookbooks. So: Is it true? Does making a nice crust ( maillard reaction ) on a roast seal in juice and yield a juicer end product? <Q> No. <S> As you noted, searing beef performs w...	If you are measuring the overall progress by internal temperature, then searing the outside will not result in juicier meat.
Is there any reason to scald milk? I recently found an old family cream pie recipe that called for scalding the milk. Is there any reason to do this other than to kill bacteria? If not, isn't this an unnecessary step if using pasteurized milk? <Q> However, there are places where it is called for. <S> In particular, ...	Scalded milk is called for in the original recipes for béchamel sauce, to prevent the sauce from thickening excessively. If you've found a very old recipe that calls for scalding for food safety reasons, then yes, it is probably unnecessary.
How to prepare pie dough in bulk at home? Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the size of home blenders and food processors--it’s all a mess. I worked out an answ...	A technique in sausage making, where the fat also has to be kept really cold, is to freeze the mixer parts for at least an hour before mixing. Adam and roux nailed it in their comments above , you absolutely want to work in batches: I've never gone over four crusts in one batch without finding the results a bit too tou...
Tips for cooking a whole lamb in a fire pit? A while ago we tried to cook a whole lamb in a fire pit. Basically we dug a pit about 2-2.5 feet deep, lined it with rocks to try and retain the heat, made a large fire in it, and started to drink. Then when the fire had died down a bit we lined the fire with some damp str...	In the past when I've cooked in the ground I put rocks into the fire.
How do you efficiently clean a leek? I've often found dirt deep within a leek, under several layers. Going through it all can be a very tiresome process. Is there any trick you can use to clean a leek, without cutting it up and ruining it's natural shape? <Q> Trim the tops and discard the out leaves. <S> Then cut fro...	My Mum has spent decades cleaning leeks by slicing the bottom of them to the core and working the layers under the tap to get the water in there and wash the dirt out, and I've never been able to figure out a better alternative which doesn't involve chopping several inches off the bottom of the thing and throwing it on...
Is there a difference between green and spring onions? I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute? <Q> It's a regional preference on what they're called. <S> When you're buying seeds, they're also called "bunching onions"...	Southeast US: Scallions and green onions are basically the same thing, no bulb; spring onions have a bulb.
Cup measurements: shake or scrape? When you are measuring out your flour, sugar, etc with the measuring cups, is it better to scoop and then shake the cup to get a leveled cup, or scoop and then use a knife to scrape off the excess. I have been using the first method but will it make a difference? <Q> I suggest t...	Weight is the preferred measurement method for baking as the ratios have to be rather precise and volume is affected by settling, humidity, and storage methods.
Substituting butter for oil: Does it matter for baked goods? When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins? Do I need to compensate for the difference by adding/subtracting the amount of butter added? <Q> But...	If you are going to use the same amount of oil, then it will not make any difference other than the taste.
Is there a secret to flavouring with herbs I am a strictly amateur cook. Most of my output is OK, certainly edible, but I seem to lack the ability to impart flavour through herbs. I can throw in an inordinate amount, but still no flavour (not even an overpowering one). Yet, I have a simple recipe for a vegetable ste...	I have generally found that herbs (i.e. dried bits of leaves, such as oregano or thyme) impart their flavour best into a water-based solution.
How to caramelise onions? Often recipes ask for caramelised onions. What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a low heat they can brown a bit too much if they are not stirred continually. <Q> You can add some broth and simmer them down (as oppos...	Low and slow is the only way to go, I'm afraid.
Can I freeze caramelised onions? Caramelised onions seem easier to make in large batches, so could I make a big batch then freeze them in say, ice cube trays, for later use? Or would this have a detrimental effect on them? <Q> I would say it depends. <S> I find once you freeze an item <S> the flavor/texture/propeties ...	I've successfully frozen them and used them in risotto, but risotto simmers for quite some time
Should I roast meat/bones before making stock out of it? Usually when making a chicken stock I just boil up some chicken wings/legs with some veggies. The other day when cooking with my brother he added roasted lamb bones to the strained chicken stock when making a lamb jus. This got me thinking why I don't roast th...	Roasting the bones first will add a deeper flavor.
How should I store a cut bell pepper? Recently I'm finding that I'm ending up using only part of a bell pepper for a meal, and so wish to store the rest for later. So how should I best store half-used bell peppers so that they stay as fresh as possible? <Q> Put in a ziplock bag with a piece of paper towel to absorb mo...	I only cut what I need keeping the center with the leftover parts and put it in a plastic container like a sour cream container in the fridge.
How should I use extra summer squash? My CSA delivers me a lot of summer squash, more than I can actually find the time to cook in a week. Can I freeze the remainder in some way? Is there a quick recipe I should be making that stores well? I'm not thinking primarily of meals here -- if I had the time to cook dinners mo...	You definitely can freeze squash -- thick slice it, blanch it in salty water briefly until almost tender, transfer to an ice bath until it's chilled, bag it, and put in the freezer.
Should I let stock cool with the bones/veg still in it? I've just made some stock and its bed time now. Do I need to strain my stock before I go to bed, or can I leave it overnight with all the stuff in it and strain it in the morning? Is one preferable to the other? Why? <Q> You need to strain the stock and cool it...	Leaving it to cool overnight on the stove is going to create a bacteria cesspool.
Are the leftovers from making stock good for anything? Having made stock and strained it, can the meat and vegetables boiled up in the stock be used for anything, or should they go in the bin? <Q> The veggies aren't very palatable after such a long simmering (unless you like celery paste, I guess), but if you've thrown...	I've also heard of people combining stock and chicken salad making by throwing a whole chicken in to the stock pot, then using the white meat for salad.
How can I avoid my knife from "dragging" across my unbaked bread when making slashes to let steam escape while baking? My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking. I'm thinking the slashes aren't deep enough but since I use a no knead method, I'm reluc...	Use a knife that has a straight blade, is thin, extremely sharp, and lubricated slightly. As far as drag, it can come from a dull edge, a serrated edge, a dry blade, and a large surface area in contact with the bread. While knife type and wetting can help, they will not correct technical errors in baking. In my experie...
What is a suitable Low carb rice alternative? For the first time since i started dieting, I'm making a stir fry dish for dinner. Usually, I include white rice with the finished product to absorb some of the sauce and provide that fluffy texture. What is a low carb, or even carb free, alternative I can use that provid...	Whole oat groats make a good replacement for rice when something with more fiber and a lower glycemic index is wanted.
What are other uses for a pizza stone? I recently acquired a pizza stone to use for baking bread. Other than pizza and bread, are there other uses for it in the kitchen? <Q> A pizza stone can help an older or cheaper oven hold temperature as it will retain heat because of its mass, releasing it when the thermostat turn...	There are probably a lot of other uses depending on how porous the stone is; if it is granite or something like that, use it for broiling steak after the stone is hot; wouldn't have to flip the steak. Heston Blumenthal took all of the racks out of his oven and placed the stone in vertically against the side of the oven...
Does it matter what kind of sugar is used in baking? The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does it really make a difference? <Q> Yes! <S> Sugar is often used as a "wet" ingredient in baking. <S> That ...	Different sugars hold different amounts of moisture (for example, brown sugar holds more than white) and using sugar with crystals that are too large (or too small) will make the texture come out completely wrong.
What are some good ways to Roast Peppers I'm looking for a safe method to remove the skin. <Q> If you have a gas range, just fire up a burner. <S> Make sure to have some tongs ready if you can't rest the pepper at a good height above the flame. <S> (You'll probably want them to turn the pepper anyways.) <S> Once suff...	Simply place the pepper directly in the flame, and turn it as it blackens.
What's a good vegetarian substitute for Worcestershire sauce? The only thing I really miss since I started the whole rampant vegetarian thing is the taste of Worcester sauce in all sorts of dishes.Is there a way to get close to the flavour without doing anything rude to any anchovies? <Q> I have found a few recipes on ...	If you can find it, Henderson's Relish is an excellent vegetarian substitute. One of the best substitutes I've found is Mushroom Catsup.
Why add salt to the water when cooking pasta? What is the effect of adding salt to the water when cooking pasta? <Q> The starch in food is the form of microscopic grains. <S> When these grains come into contact with water, they will trap some of it (think cornstarch in cold water), but when the water is hot they swel...	The salt adds flavor, but it also helps reduce the gelation of the starch in the pasta.
What is the proper way to cool sushi rice after cooking? I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)? What I do is just remove the liner from the steamer, add rice vinegar solution and fold the rice while fanni...	If you put a cool, damp (not wet), clean kitchen towel on your counter and fold the rice on top of it in front of a fan may help to cool it more quickly.
Substitute for onions and garlic I love the taste of onions and garlic and it seems lots of other people do too. But they upset my stomach so much that I can't really cook with them. What can I use in their place to give my food a similar flavour? <Q> Many South Asian recipes use a (fairly weird) spice called "hing" ...	Shallots are related to onions but much milder than onions, and also have a taste that's similar to garlic
What is coriander root and where can you get it? I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention “coriander root”. I am aware of being able to buy the seeds (whole or ground) or the leaves, but I have never se...	Many supermarkets in the UK stock live coriander plants growing in small pots but as previously observed the roots are to small to use.
What is the best way to pop popcorn on the stove? I have a kettle-corn popcorn recipe that I have to pop on the stove as I don't have a popcorn maker and I wouldn't want to add the sugar to the popcorn maker. This makes me wonder what the best way to pop popcorn, in a pot with a lid, over the stove is? <Q> Use a large ...	I use a very large stainless steel bowl, with a flat bottom placed directly on the burner.
Beef Broth - What Went Wrong? Home-cooked Phở is my white whale. Anyway, before I can cook Phở, I need to be able to make beef broth, and so far I've failed completely. My broth is greenish-gray in color, mostly flavorless, and smells like a swamp. Here is what I did. Keep in mind, this happened TWICE: I purchased...	Get bones from trusted farmers, if you want good quality broth.
How do you make homemade sausage without meat grinder/sausage stuffer? I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, which I may only use a few times a year. There must be some other alternatives! edit: no Kitchen Aid mixer (yes I know it makes this even more difficu...	If you're good with the knife work, you can just dice up everything super fine for sausage, but it won't taste as good; you're going to have some temperature control issues when whipping it as well.
How best to pan-fry tofu? I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!). I've tried a few different techniques for pan-frying tofu, but it always comes out unsatisfying - too dry, too thin, too wet; I'll admit, I'm not a genius when it comes to tofu, but I'd imagine there ...	When I make Pad Thai, I usually crack an egg into the wok while frying the tofu, creating a nice tasty coating for the tofu.
Why is there a watery run-off after cooking my bolognese? It's a fairly standard recipe with passata and wine, simmering on a low heat for a couple of hours. After stirring and putting the bolognese onto the pasta, after a couple of minutes the sauce separates a watery run off onto the bottom of the plate. The pasta ...	Fully drained pasta (not rinsed) and added back to the dry pot for extra drying out. Switching from tomato-based to soffritto-based sauce fixed my Bolognese, and I bet it will for you as well. That run-off you're seeing is probably not water, but fat separating.
How to brownies from a box/mix with a flaky top? I buy and make box brownies all the time, but the top crust always ends up looking more like the topping of a cake, rather than the flaky top shown in the picture on the box. It's pretty easy to follow the 4 steps on the box; is there something I am missing? <Q> Doing t...	To get a shiny, flaky, crackly, light-colored crust on the top of your brownies, there are two effective changes you can make: Beat the brownie batter for longer after adding the eggs.
How does food cook differently on an open top grill than a covered one? The title pretty much says it all, how does food cook differently on an open top grill than a covered one? <Q> I believe it is kind of like the difference between broiling and baking. " <S> Open top grill <S> " only cooks from underneath (kind of l...	Basically, on an open grill, you're heating up one side of whatever it is you're cooking, and letting heat escape from the other side.
Order of combining wet and dry ingredients when baking I've always learnt that you add the wet ingredients to the dry ones. Looking at some recipes: "Combine the dry ingredients, the flour ... Add the other wet ingredients, melted butter ..." "Pour wet ingredients into dry and mix until just combined" "Mix dry ingr...	Seems like when I was a baker (a long time ago) we added the wet ingredients to the big commercial mixers first and then added the pre formulated dry concoctions a bit at a time as the dry became incorporated with the wet.
How should I clean anodized cookware? I'd been bought an anodised wok as a birthday present a couple of years back, but recently, when using a honey/mustard marinade, I managed to burn some of the excess marinade, and now can't seem to get the wok clean, not even when putting it through the dishwasher (it is dishwasher...	To get the marinade off I would fill the wok with water until all of the offending marinade is covered, then I would boil the water in the wok.
Using charcoal in kettle grill I learned that in kettle grill the coal should be placed on one side of the grill and meat on the other side. What is the advantage of this method against grilling on direct fire? Adding a water pan is recommended. Does it really make a difference? When should I cover the grill and ...	Covering the grill keeps hot air near your food, helping to cook the food by convection.
How should I add wine to the sauce for my duck? I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while. If I want to add red wine to this should I reduce the red wine first the...	My hunch would be if you want to play it safe, it might make sense to reduce first so you can taste it and make sure it's about the flavor you want in sweetness.
Can you purée without a food processor? I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do or is a processor necessary? <Q> I think some sort of mechanical aid to macerate ...	If you're going for ultra-smooth texture for a bisque or other soup, it might be worth it to get one of the small-bowl food processors (just work in batches).
Is there any way to sous-vide without a machine I live in an apartment and have limited space to store kitchen gadgets. I don't really like the idea of having a machine that is dedicated to one specific task. I particularly want to get into using sous-vide as a cooking technique, but I don't really want to buy a machi...	You can do it with a thermometer clipped to the side of a giant pot of water. I have succeeded using this beer cooler method described by Serious Eats.
How to store homemade granola? I enjoy homemade granola, but my recipe makes quite a bit. Sometimes I use it all quickly, but sometimes not. What is a reliable storage method? Should it be frozen? Can it just be refrigerated? <Q> Although ours rarely lasts for more than a week, we typically just store it in an airtigh...	I store most of my home-made granola in Food Saver canisters.
What flavor should you highlight from an oyster? I've noticed some seafood restaurants put so much stuff on baked oysters, it completely overpowers the oyster. You could have baked a napkin, and it would have tasted just as good. And then it can go the other way with raw oysters. I never understood the oysters when ...	Your best bet is to look at the dominant flavour notes of the oyster in question--different species have different flavours.
Are garlic butter and garlic oil interchangeable? When eating something like crab, garlic butter seems to be a Western thing while garlic oil is Asian. Is it just a personal preference thing, or does it matter which one you use? Note: Garlic butter is just melted butter with garlic, while garlic oil is oil heated to ...	The taste of garlic-oil is different from the taste of garlic-butter; I don't think that using butter instead of olive oil for the recipe of spaghetti with garlic, oil, and red peppers would be the same.
How can I get my puff pastry to rise? When I made chicken pot pie, the filling was fine but the puff pastry on top didn't puff up though it did cook through. How can I remedy this? The pastry was the store-bought frozen variety. The temperature was 375 °F and I used and egg wash for the glaze. <Q> Did at any point yo...	Puff pastry puffs because of the steam generated during cooking so if your pastry has dried out you are not going to get a good rise out of it.
Is it cost effective to make your own roast beef sandwich? Seeing how expensive deli meat is it sure seems like roast beef sandwiches would be cheaper to make if you did your own roast and sliced it thin. Are there any cons to this method? I imagine it would not last as long as the deli meat. <Q> You've got a few thi...	The roast is going to lose weight as it cooks ... Roasting your own beef for sandwiches doesn't have to be time consuming, and you can easily get enough to make sandwichs for quite a while out of one roast.
What vegetables hold up well for making vegetarian pot pie? I am trying to make a vegetarian pot pie, but so far I was not successful. I tried with carrots, peas, and cauliflower, but the pot pie was not that good. <Q> What do you mean by hold up well? <S> Structurally? <S> Carrots and peas are rather common in a tradi...	I would suggest trying some heartier root vegetables or starches. Personally, I'd do carrots, peas, corn, lima beans, tiny diced potatoes, green beans, onion.
How can brown stains be removed from pots and pans? I haven't been cooking for long — recent college grad — so I'm doing a lot of experimentation and making a lot of rookie mistakes. One of them is shown here for your viewing pleasure: My mom gifted me this pan less than a year ago. She used it for over 15 years an...	On super tough stains I use a Japanese rust eraser, which has a mild abrasive and start to rub the pan, this is quite effective in getting rid of the burn on oil. On a whim I grabbed a can of Birchwood Casey Gun Scrubber® Solvent / Degreaser , and decided to give it a try. Steel wool should get it shiny again, with a l...
The difference between green, red and yellow bell peppers Is there any difference between green, red and yellow bell peppers, barring the color? Normally when I buy a pack of 3 I always leave the yellow till last. It's normally due the coloring looking less appealing in the dish. <Q> http://www.whfoods.com/genpage.php...	Red peppers are sweeter than green, and yellow and orange are sweeter than red.
How should I clean my propane grill? My propane grill needs to be cleaned, how should I go about doing so? <Q> The method I use is to leave on high for a few minutes to burn off the worst of the food residue. <S> Then I scrub it with a wire grill brush and , while still warm, I then re-oil with cooking oil. <S> T...	It depends in the quality of the grill and what parts you are looking to clean.
What is the difference between Greek yogurt and plain yogurt? One of the ingredients of a recipe is Greek yogurt. May I replace it with plain yogurt? If I do it, what is the difference that I would immediately note? <Q> Greek yogurt is thicker. <S> You can turn not-so-greek yogurt into it by letting it strain. <S> Put ...	Another difference is that Greek yoghurt has much more protein -

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