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Should asparagus be peeled before cooking? I have it from two sources that asparagus should be peeled before being cooked in simmering water (Julia Child) or fried in butter (Heston Blumenthal). I tried Julia's method once and I've been discouraged from peeling them again ever since. I probably overcooked on that atte...	If you have particularly thick asparagus that seem tough, you may want to peel the bottom section.
Looking for non-standard (i.e. no dill) fermented pickle suggestions I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time. Here's a short list of what I'm NOT looking for: Anything using dill Sauerkraut Kimchee An example of...	Thinking outside of the box...try a traditional sour pickle recipe and throw some of these plums in.
I was going to try a recipe for Ceviche - are there any fish varieties not recommended? Ceviche is basically using just lemon juice to "cook" the fish, so I was wondering if there are any fish varieties that wouldn't be recommended using this method? <Q> In general, you want to avoid "oily" fish, because it will tend t...	Farmed salmon is also generally a bad idea because it's so fatty; in general, you would only make salmon ceviche if you had a specific recipe for it.
What is 'Cooking Chorizo'? I have a recipe that calls for "Cooking Chorizo" (in the UK). What is this? Would normal cured chorizo be an acceptable substitute? <Q> Spanish Chorizo comes in two forms both of which to the best of my knowledge are fully cured (cooked): one which is more for eating on its own (like salami)...	Spanish 'Cooking' Chorizo is semi-cured, hence, you have to finish the cooking process yourself.
Where can I find ancient ages/middle ages recipes and preparation techniques? I always had an interest for recipes from ancient ages (ancient Greece, Roman empire) and middle ages (i.e. after the fall of the Roman empire until the Renaissance). It's nice to experience what people who lived hundreds of years ago ate dai...	If you're looking for books, you could try "Roman Cookery" by Mark Grant or "The Classical Cookbook" by Andrew Dalby and Sally Grainger for ancient Roman food, or "The Philosopher's Kitchen" by Francine Segan, which combines ancient Greek and Roman cuisine.
Boil an egg in the microwave Is it possible to boil an egg in the microwave? Ideally without having to pierce the shell first <Q> It's possible to blow open the door of your microwave if you try it on high for too long. <S> For best results, watch it from about a foot away. <A> I decided to post this as an answer ins...	I've been using the Nordic Ware Microwave Egg Boiler for a few years.
Culinary uses for bolted lettuce? Does anyone have a culinary use for a lettuce which has bolted? Or do I throw it away? Bolting being what gardeners call that moment when your lovely full bodied lettuce suddenly shoots skywards, in order to produce seed. Once salad crops have bolted the leaves still have a good colou...	While it might be too tough and bitter to eat as a raw salad, you might try it as a warm wilted lettuce salad with a sweet and sour dressing (bacon, bacon grease, onions, cider vinegar, sugar) to help mask bitterness.
Can whole chilli peppers be frozen? I have some Dorset Naga chilli peppers bought from the local supermarket. Aren't they lovely? :) Well, unfortunately, my local supermarket (I think the only one in the UK that stocks them) doesn't always have them in stock, so when they do appear on the shelves, I quickly stock...	Although not specific to that type of chilli, I freeze whole chillis I grow "as is".
how often is cleaning done in a professional kitchen? Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a day. Is that excessive or in line with standard hygiene guidelines ? What about the kitchen and storage roo...	The main kitchen itself (all the work tables, stoves, floors, refrigerator fronts and so on) is cleaned after each service, and very thoroughly each night with hot soapy water and sometime sterilizing solution.
What is the formal definition of savory? What is the formal definition of "savory" when used in cooking? I hear a lot about things coming in either sweet or savory forms — e.g. crepes — but in context it doesn't seem that savory is the term for all things that are not sweet. Does it have to do with preparation method...	In cooking, "Savory" does generally refer to a flavor profile that is anything other than sweet.
does white sugar have a shelf life? i have had a sealed container of white sugar for about 5 years now, we have been using it slowly, but is it safe/healthy to continue using it because of its age? or should i replace it? <Q> Presuming, likely, that it is stored as you note in a sealed container. <A> White sugar was co...	Various references, including this one from Lantic sugar note the shelf-life of granulated white sugar as indefinite or effectively forever.
How much gluten will set off somebody's celiac disease? I have a house guest incoming that has celiacs and I know that it means they can't eat gluten. But does that mean that I need to yank everything that has wheat out of my kitchen for the duration? I need to know if this something that gets set off just by looking a...	Clean cooking Normally, you don't need to remove everything with gluten from your kitchen, as long as you keep products with gluten separate from the gluten-free products you plan to use in your gluten-free cooking.
What is the purpose of sifting dry ingredients? What is the purpose of sifting dry ingredients (esp. with flour)? I heard in one place that it was because this is the best way to mix them well. I heard somewhere else that this is a carry-over from when flour used to still contain some chaff. What's the real reason? Wh...	You could sift the flour to fluff it back up.
How do you source meat that will be minimally cooked? I was recently asked where one could find meat that could be prepared "blue to blue-rare". What kinds of meat (other than fish) can be prepared this way and how would one go about finding a reliable source? I imagine chicken and pork are out due to salmonella and t...	, I'd go with a busy butcher -- the busier they are, not only is it a sign that people aren't getting food poisioning there, but they're also turning their product over faster, so it's likely to be fresher.
How to create a muffin recipe I would like to experiment more with muffin recipes, but I don't want to stray too far and end up with inedible product. Are there basic parameters I should follow in creating my own muffin recipe? What makes a muffin a muffin, as opposed to a cupcake? What proportion of wet to dry ing...	There is no "right" consistency for muffin batter: some will be thicker and some will be thinner.
Is it possible to turn old tomatoes into flour? I saw a recipe that employed Tomato Flour - how do you turn tomatoes into flour? <Q> The recipe was most likely referring to Tomato Powder which is available from the Spice House in Milwaukee, WI. <S> I don't think you'd be able to produce the same result at home. ...	Even if the tomatoes could be dehydrated to the point where they are crisp enough to be ground, I don't think you could pulverize them fine enough very easily.
How can I cook more flavorful Chicken through and through? When I cook chicken, the flavor seems to be concentrated in the skin. But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin. I've experimented with various seasonings, including salt/pepper, s...	I've personally never brined a chicken, but everytime I come across mention of it in a foodie blog, forum or elsewhere, it always seems to be considered a good way to impart additional flavour into the meat. Hands down the best way to get the flavor into the meat is by: INJECTION.
Does microwaving destroy nutrients in food? After answering this article , I did some research on microwaving killing vitamins and nutrients in food. I very quickly learned that this is a touchy subject, even among nutritionists, and nobody (at least, nobody I saw) seems to have a "this is the science behind it and h...	The majority of reports published on the nutritive value of foods cooked in microwave ovens indicate that food prepared in this manner is at least as nutritious as comparable food cooked by conventional methods.
What type of sausage for bangers and mash? On a recent trip, I ate at an authentic Irish pub that served the best bangers and mash I've ever had. As there's nowhere around town that regularly serves the dish, I've decided to try my hand at making it at home. While I think I can manage the potatoes just fine, I'm at a l...	If you don't want pork at all and all lean beef with a moderate amount of fillers, then you want Scottish style bangers.
A recipe calls for Brown Ale, I didn't want to use beer, are there any substitutions? Here is the recipe - I didn't want to use Beer, any help? 3 lb chuck steak, cut into 2-inch chunks *1-1/4 pints Liefmans Goudenband* 2 Tbsp peanut oil 1 oz butter 1 oz brown sugar 1 Tbsp freshly grated nutmeg salt pepper 3 Tbsp f...	You might want to try a malta beverage, and then cut back or remove the sugar in the recipe.
What makes steel-cut oats different? I've seen several people insist that steel-cut oats are better than regular oats. What makes them different? <Q> They're coarser, so they have a better texture when cooked. <S> Rolled oats are mushy and bland, even if you get the non-instant variety. <S> Groats are a pain in the but...	Steel cut oats and rolled oats are the same initial product, and after processing they basically have the same nutritional profile.
What is special about pierogi dough? I wanted to make home-made pierogis. Is there a special dough that needs to be used? I wanted the pierogis to be fairly thick - what type of dough would work best? <Q> Some pierogi recipes include sour cream in the dough; they also often have more egg than a typical basic pasta dou...	You should be fine using a regular homemade pasta dough.
How can I make sifting easier? I'm at the point where I will completely avoid certain recipes simply because they require sifting and I find it incredibly tedious. Is there a better method? A better tool? A magic sifter? <Q> Use a food processor to aerate the flour and mix other dry ingredients in. <S> As a bonus f...	I've seen people use a food processor, just dump your dry ingredients in the bowl and pulse a couple of times. i almost never "sift," per se -- i just whisk it really well to break up lumps and aerate it a bit.
What is the purpose of seasoning a skillet? I've seen a couple questions on how to season a skillet , and this may be a dumb question, but why do you season a skillet? Does it impart flavor onto the food? For how long? (which I guess is one way of asking, "How often do I need to do it?" Do I still "need" to a...	Purpose of Seasoning protect bare cast iron from rust make the pan surface non-stick
Culinary uses for hops Hop flowers are primarily used to preserve and flavor beer. Now that hops are starting to ripen in the northern hemisphere, I'm wondering: are there any other uses for them in the kitchen? <Q> You can use them to flavor other foods. <S> I've seen cakes and other sweets made with hop flowers. <S> ...	You can also use the 'sludge' left over from brewing (mix of hop flowers and yeast and barley bits) as an ingredient in bread, which gives a very interesting flavor.
What's the purpose of a parchment lid? I'm making some saffron rice. After sautéing some onions and saffron and then toasting the rice, it calls for simmering with broth for 8 minutes with a parchment lid. What is the difference between a parchment lid and a top? Is it just the vent for steam? If so, can I just partial...	Its purpose is to control the rate of evaporation, which in turn slows the reduction of moisture and concentrates a sauce or stew in a much more efficient way.
Why isn't my vinaigrette emulsifying properly? I made a vinaigrette tonight. Normally, to make one, I put vinegar and oil in a mason jar and shake to mix. This usually seems to emulsify the mixture properly and it holds for a while. Tonight, I made one with 20% red wine vinegar, 20% champagne vinegar, 10% dry sherry, 5...	When whisking vinagirettes by hand, drizzle the oil form a higher level so that as it hits the bowl you have a finer stream that's easier to emulsify.
Can I add uncooked noodles directly to soup? Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 minutes before the soup is done, and add a little extra water or broth to comp...	I suppose it you prefer a clear light soup, it would preferably be better to cook the noodles separately and then pour broth over to maintain the clearness of the broth and texture of the noodle.
Why does my homemade pasta stick to itself whilst cooking? I make a fair amount of homemade pasta (Mostly Tagliatelle or Linguine), and I tend to cook it fresh, rather than drying it and cooking from dry; however, it tends to clump and stick together in the pan when cooking. What can I do to minimise this, and make my ...	You also need to make sure to knock off any extra flour before cooking -- the racks for great for this, as you can just hit the pasta to knock off any loose flour.
What can I do with 2 lbs. of pecans? I just bought 2 pounds of pecans from a friend who received them from a fresh source. I know of all kinds of regular things to do with pecans, but short of making more or bigger dishes that happen to have some pecans in them, what are good things to do with 2 lbs of pecans? I shoul...	A perhaps unusual preparation is to grind your pecans and coat whatever your main is with them as if the pecans were bread crumbs.
Excessive water when cooking scallops This is partly a continuation of this question, since that one was already closed, but my question is about a specific problem encountered the last time I cooked scallops. I got the pan up to a reasonable temperature and put the scallops in, and as they were cooking, TONS of wat...	Make sure you are not crowding your scallops in the pan.
Bean selection for a chili recipe I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and eating chili is the beans; I hate selecting them and pick around them in my bowl. (I wi...	One of my new favorite beans to use in chili is a relative of the cranberry bean, called Tongues of Fire.
Are MSG and Accent (Seasoning) the same thing? Can the seasoning Accent be substituted for MSG, for example in General Tso's Chicken? <Q> The full ingredient list for Accent "original flavor" is as follows: <S> Monosodium Glutamate, Salt, Chili Pepper, Tricalcium Phosphate (As Anticaking Agent), Spice (Cumin, Oregan...	MSG is the primary ingredient in Accent.
What Kinds of Recipes Should I Sift/Aerate The Flour? We've talked about methods for sifting flour ( How can I make sifting easier? ), and the purposes of sifting ( What is the purpose of sifting dry ingredients? ). How can I tell whether a recipe specifies sifting for aeration? How can I tell when to bust out the fo...	When making a delicate cake like a sponge cake or genoise that requires flour to be folded into beaten eggs and sugar, sifted flour can be added quickly and distributed evenly (because sifting aerates the flour), thereby reducing the risk of deflating the batter.
How to thaw a bottle of beer that got frozen accidentally without exploding the bottle Recently I had occasion to put @Kevin Selker 's answer to the test in terms of rapidly chilling beer . However, we uncovered a problem the next morning where people had taken beer and thrown it in the freezer only to forget about it...	I submerge can or bottle in cold water to minimze rapid temp increase as this changes the drink, I froze it already so try to minimize my error, and I cringe and drink my beer, its a bit different tasting but does the trick
How can I make my Chocolate Mousse fluffier? I regularly make Chocolate Mousse with an egg yolk, sugar and dark chocolate base folded into whipped egg white or whipped cream (or both). It's tastes pretty good and has a nice mouth-feel. Now I want it to look good. What I have looks something like this: Instead I want ...	The key difference from my usual recipe is the use of butter, although some other changes may have helped stiffen the mousse. I think you're right to want to use a little gelatin.
How to use pie weights? Should something be placed between pie weights (whether using rice, beans, or metal/ceramic beads) and the pie dough? Should the dough still be pricked with a fork? How do you remove the weights? I looked up various advice elsewhere, used beans as pie weights with nothing between them and t...	As others have stated parchment or greased foil will keep your weights from embedding themselves in your pie crust, and make getting the weights out easier.
What does "shocking" food do? I've seen different recipes and some shows on TV that show a method of "shocking" the food; boiling it and then when ready, placing it in ice water. What does this do for the food? <Q> <A> The problem with throwing something in boiling water is that it's still hot when you take it out. ...	"Shocking" the food stops the cooking process, preventing the food from losing its color and texture.
How do you keep a Turkey Meatloaf from getting too "dry"? I just made a Turkey meatloaf, using a standard recipe that usually turns out good with ground beef, but it was too dry - any help would be appreciated. <Q> My mom's meatloaf recipe included a couple slices of bread that had been soaked in milk and then blenderi...	In general, fat in ground meat will keep dishes made with it moist.
Do Bouillon Cubes/Powder go bad? I just found an old jar of Beef Bouillon cubes and although there is no expiration date, I'm a bit skeptical about using them - do they go bad? <Q> IF... <S> the jar was tightly sealed and stored in a cool, dry area <S> the bouillon cubes don't smell spoiled in any way <S> the cu...	Bouillon cubes contain enough salt to preserve them from spoilage, but the flavor (which, after all, is why you're using them) may weaken, dull, and change over the years.
Is there an easy way to trim the ends off green beans quickly? A staple in our house is green beans. It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week. I also buy fresh beans in bulk when in season, and trim/blanch before freezing. For a ...	You could also go old school and just tear off the ends with a snap.
Is it easy to make my own Vanilla Sugar? Some background: We had some visitors from Austria recently and they wanted to make a cake. The cake called for a couple of ingredients not terribly easily obtainable locally and which I am not too familiar with. Quark and vanilla sugar . We understand from our friends thes...	Vanilla sugar is incredibly easy to make.
How to Peel Potatoes Whenever I have to peel potatoes, I spend much of the time fighting the slippery, just-washed potatoes and keeping them from shooting out of my hands...what's a good way to peel potatoes more efficiently/easily? <Q> I noticed the term "just washed" in the question. <S> My suggestion is -- don't w...	You might have good luck with holding the potato similar to how a football is held for a field goal kicker - place one end on the table and hold the other end with the fingers of your left hand (if you're right handed), essentially sitting the potato vertically, and peel down from top to bottom. I've worked in professi...
Is there a good technique for cooking chestnuts? I would like to make my own puree and would like to know of any ways that might be recommended for cooking them first. I tried the oven once and they started exploding: Ideas? <Q> Most commonly, they're scored in an X pattern -- try to do it on the side away from the fl...	Still another method I found is to cook them in oil, as described here . If you are going to cook chestnuts, you need to score them first. According to this website , you can boil them for about 3 minutes and then peel them.
Is there a way to bring a loaf of bread that's gone dry, back to life? It seems that some of the whole grain loafs seem to dry out very quickly, even stored in a plastic bag - if it hasn't started to turn green, is there a way to restore some of the life back into them? <Q> Yes. <S> Throw it in the oven on about 200 F ...	If your bread is coming pre-sliced and drying out quickly, try buying unsliced loaves and slicing it as you need it.
Keeping a sugar solution in the fridge Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine: We like keeping iced coffee in the fridge, particularly in the summer. It's easiest to add sugar to the entire batch, but we both like differing amounts of sugar to c...	As long as you don't dissolve so much sugar in it that you've made a super saturated solution , no crystals will form.
What uses are there for basil flowers? I have tons of basil in my herb spiral. However, this stuff is precious, and I always feel bad when I throw away the basil flowers when I make pesto sauce. Is there a way to use the basil flowers when cooking? <Q> If you pinch off the basil flowers as they start to grow, the pla...	Using basil flowers in my fresh tomatoes I'm cooking down to can is Excellent!
Is sushi so difficult? I've read somewere in the net that sushi is an extremely difficult food to prepare. It will take at least one year just to learn to cook the rice, and ten year to complete the experience. It's so difficult? To do a comparison, one could prepare a decent home sushi like one can prepare a decent h...	The hardest thing to grasp is the amount of labor and techniques needed for the rice. I was able to successfully make my own sushi after two attempts.
Why is cream curdled in coffee? Why would liquid half-and-half creamer curdle when poured into hot coffee? This happens to me sometimes, and I'm not sure why. Could it have something to do with either the coffee being too hot or the creamer being too cold? <Q> As cream ages, lactic acid builds up in it. <S> The acidi...	Try newer cream or a very low-acid coffee with old cream I would think this is happening because your cream is just about to turn sour.
Help with a chili recipe: need help on fruit/sweet selection Follow up to Bean Selection I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn. There was a sister thread to this about deciding on a bean. Thanks to @justkt 's suggestion i am keeping it simple with chil...	I don't know if peaches would necessarily complement Venison, but they can go with chili, as many years ago I used to buy a really great Peach salsa from Waitrose (sadly, it was discontinued).
Why roast beets in vinegar? I have always roasted my beets in a bit of vinegar in the bottom of the pan like 1/4" or so. It is how I was taught. But why do it? What does the vinegar do for the beets? <Q> I think it is mostly for the taste. <S> It certainly isn't necessary - I roast beets without any vinegar all the t...	The acidic nature of the vinegar does have additional effects - the acid will 'cook' your beet somewhat as well.
How often should I clean my coffeepot, and what is the preferred method? We use a typical drip coffee maker with a thermos-type pot. Naturally I rinse the pot and filter holder every day, but how often do I need to clean it more thoroughly? I've heard that it is bad to use soap and water, but is that just an old-wives ...	A lot of quality coffee makers today have a built in counter for the number of cups you make, and after the recommended number of cups simply stop and ask you to clean them. I use 1/2 cup of white vinegar plus water to make a full pot, run that through my maker two or three times, and then run five or six pots of plain...
Suitable oil for woking? I know some oil is not suitable for woking. Like sunflower oil and olive oil? What oil is best suitable for woking and which oil is not suitable? <Q> You want to use an oil that will handle the hotter temperatures of a wok. <S> This list of oil smoke points suggests that most refined oils w...	Peanut oil is not bad either and more commonly used. You need an oil with a high smoke point, because the wok will be on high heat.
What does flour smell like when it goes bad? I've got about 15lbs of saphire unbleached white flour left from my 25lb bulk purchase from 2 weeks ago. While preparing a wonderful zucchini bread recipe I noticed a "sour" smell from my flour. It's been tightly sealed in the heavy duty bag I purchased it in and stored in...	I have also had flour go moldy (actually last week) and it was held in a pantry area I think that was a bit too warm and humid.
How can I safely use a blender with hot liquids? One instruction in a new barbecue sauce recipe I'm trying out is to take the pot of simmering sauce and run it through a blender or food processor. I have now learned the hard way that blending hot liquid will cause the lid of the blender to explode off... there is b...	I've never had any accidents, but I: never fill the blender more than half always put my hand on the lid before turning it on
What are the best cuts of meat for grinding burgers? I recently bought the grinder attachment for my Kitchen-Aid mixer. I tried grinding some chuck steaks but it was tedious as I constantly had to clear out stringy tendon/gristle pieces (not sure of the exact term, sorry). They did taste decent however. Next I tried so...	The sirloin gives you that rich beef flavor, and the chuck provides the needed fat
Keeping pizza crust from getting soggy from fresh tomatoes Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush. I think I must be doing something wrong - do I need to pre-cook the tomatoes to get rid of excess juice? Or maybe pre-cook the crust instead? Is there any ...	Brush oil on the dough before applying toppings. Never tried pre-cooking the tomatoes - you could squeeze them, maybe in a ricer, but you're going to lose some texture and a lot of flavor, I would guess.
a manual meat slicer My household really likes things like turkey and ham sandwiches for lunch. One thing I've searched around for is a 'manual' meat slicer. I'm thinking of something like a miter box like one might find for woodworking. Basically it would be a device that holds a serrated knife in a frame, and allow...	You may also want to ask around to see if someone in your neighborhood already owns a home deli slicer, whether manual or electric.
What to do with barbecue sauce We found a nice recipe lately for barbecue sauce and made 3 variations to test out. The problem is: now we have ~3 pints of homemade barbecue sauce that we need to use before it goes bad. (It won't last nearly as long as store-bought stuff with all of their preservatives). What are some ...	The weather is a bit warm for it, but I use bbq sauce in my chili when I make it.
How to make Movie Theatre like Popcorn? Any specific brands? so far, I could not find any popcorn that tastes like popcorn at movies. <Q> I think it's unlikely that you can buy a microwave popcorn that will taste like the movie theatre. <S> You'll need a specific popcorn pan so that you can stir the popcorn continuo...	I think this is primarily going to come down to the method of cooking and the flavorings. I work at a movie theater and we do pop our popcorn in coconut oil.
Do all blenders have the problem of food sticking to the side away from the spinning blades? We have a fairly cheap (50$) blender and when we puree food the food constantly sticks to the sides so we have to stop the blender 10 times to push the food back down so that the blades hit it. Is this common, or would a nicer/...	While the material of the blender may be partially at fault, this is most likely to happen when blending foods without enough liquid.
What to do with the fat rendered when making beef stock? I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and because lard is probably something similar from pork, should I...	I've had pasties made with beef fat, and they were delicious. You could save and use it when you want yorkshire pudding but may not be doing a roast.
How do you prepare a steak to be rare and very rare (blue)? I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared. My questions are: How do you prepare a steak to be rare ? How do you prepare a steak to be very rare (blue) ? Can these be prepared with any kind of steak from a...	For rare, just do the steak in a normal pan or grill, flip once, about two minutes per side (less if the steak is very thin).
How to keep thin sponge bases moist? I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of having an undercooked sponge or having one that is perfect in the middle but a bit cr...	I would also look to see if your oven racks are tilting the pan in any direction (this can shift the sponge batter to one side and make it bake unevenly or be more prone to crispy edges), or if the pan has the tendency to warp as it is heated.
How to keep my stainless steel skillet clean I have a KitchenAid skillet that I love. But I can't seem to get it cleaned easily.It looks much like this one , but with a brushed exterior and the bottom of the interior is grooved or ribbed. For now, I run cold water on it when hot but I still end up needing light use o...	Deglazing with water while the pan is hot is the best way to get rid of large stuck-on/burnt debris.
How can I make sorbet without a recipe? I would like to be able to make sorbet with whatever ingredients I have on hand without always looking up a recipe. I understand that it's important to get the correct balance of sugar, liquid, and other ingredients for the end product to have the right texture. There seem to be...	Your question asks about a lot of very specific scientific detail, but really, with a bit of experience, you can make sorbet without any of that.
Can you freeze bagna cauda? (cream basically) Yesterday we had bagna cauda at a friend's house. It was too much, so everyone went home with a leftovers bottle (around 1 liter). Will it ruin if I freeze it? <Q> You can freeze cream, but it will undergo some separation issues. <S> When you thaw it you can shake or mix ...	I would say yes to freezing but whisk once back to room temperature and don't be surprised if texture changes.
What is the butter for in a jam recipe? I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached. I realised too late that I was out of butter, so I quickly looked up another jam reci...	Butter def helps reduce foaming; the instructions in the older recipes state this.
What types of cooking are pressure cookers most useful for? We were just clearing out our kitchen and stared at this brand new, unused pressure cooker we got for our wedding over 10 years ago! We've never felt the need to use it before. I know it's supposed to be able to cook things really fast, but is this really an...	Pressure cookers generally are ideal for food items that require moist cooking methods that take a long time. For me, the best use is making beans.
How much is a knob of butter? I was reading a question here on Food and Cooking and no one seemed to know how much it is. I tried to Google convert it to cups but no dice. So how much is it? <Q> In this Gordon Ramsey scrambled eggs video he uses a "knob" of butter. <S> It appears to be about 2 Tbsp. <S> I don't th...	The amount is about 1 1/2 - 2 tablespoons -- about the size of a knob on a kitchen drawer.
Why was the cooking liquor for my mussels too dilute? I made moule marinier, which were ok, but the 'sauce' that was left when they were cooked was more dilute than I would have liked. I cooked them in: 200ml white wine sauteed onions and garlic thyme and added parsley at the end. There seemed to be significa...	Mussels absolutely release liquid when cooked.
How long does unopened, room temperature pop last? How long does a can of coca-cola last? Like a case of them, sitting in a room-temperature room. There is a date on the bottom (MAR1411), but what does that mean? I have a can with the World Cup on it, and I just became really curious. <Q> It lasts indefinitely. <S> ...	I believe the expiration date is on the order of three months for cans.
What factors lead to rich crema on espresso? I love espresso, especially when it has a rich crema (the head that forms on top of a well made shot). I notice that some cafes produce this consistently while others never have more than a wisp on top. Which of the many factors that go in to pulling good espresso shots spec...	Also the quality of the coffee can influence the fatty contents; a mix of arabica and robusta type coffee can give a better crema than 100% arabica.
How to make spherical chocolate-enrobed candies? How does one enrobe a candy center in chocolate in such a way that you get a smooth sphere with no ugly mark where it was sitting on a rack, or hole where it was held by a skewer? <Q> What you need, my good man, is a candy fork. <S> Basically it's a two-tined fork with...	You can also use your finger to make a swirl on top, but your chocolates will not be perfectly smooth if you do that.
How should I sautee Portobello Mushrooms? I frequently use Protobello's in a stir fry or pasta dish as a meat substitute. I find that they absorb a significant amount of oil if I put it in the frying pan. However, if I don't use enough oil, then they start to burn. Once they've gotten to a certain point, they sweat out...	I think mushrooms taste best when they've been allowed to cook to the point where the moisture has evaporated and a really good browning has taken place (not burnt of course).
How do I make dried blueberries? How do you make dried blueberries? Can I use an oven? Is there a proper technique or do I just bake them on low for a few hours? <Q> While you could probably do dried blueberries in a VERY low oven (150F), you'll most likely need to prop the door open slightly to allow moisture to esc...	I have made dried blueberries in the oven by simply placing them on a baking sheet and drying for about 12 hours at the lowest temperature my oven would go (250).
How do you prepare squid tentacles? The 'suckers' on squid tentacles seem to each have small shell-like ( chitinous? ) 'rings' inside them that can be removed by pulling or rubbing the tentacles. This takes a lot of time and I am wondering if it is necessary? Also, how much of the mouth/head is generally good to eat? ...	I think the best way to prepare squid is to soak it in thin seasoned buttermilk /egg mixture to help tenderize it a little then before frying, dredge it in cornflour and quickly fry it until crispy.
What are some grilling tools that everyone should have? What are some grilling tools that a beginner should have when purchasing a new grill? Additionally, are there tools that are useful for the more advanced outdoor cook? <Q> The tools I use the most are: Tongs, Spatula for stuck things, A small towel to apply...	The basic things that you need are: Grill brush to clean the grate Large tongs to get food on and off of the grill In addition to what others have said, you should have TWO of each meat-handling tool (tongs, mainly).
How can I make my own mayonnaise properly? I've tried a few variations in the past but none of turned out properly. The problem occurs when adding the olive oil. It never really mixes with the eggs leaving disjointed mess. What is the proper technique for mixing the oil so I can reach the correct consistency? <Q> The o...	I generally add the oil 1/4 cup at a time, dripping it very slowly into the base. You can make mayo in a blender.
Using ostrich and emu eggs Every time I venture to whole foods I notice the ostrich and emu eggs for sale. The one obvious difference is size. Do the eggs taste the same as chicken eggs? Are they any different nutritionally? Can they be hard-boiled? <Q> i have a friend who has 8 ostriches, and he eats their eggs all th...	Duck and Goose eggs are richer (large yolks) and slighly gamey in flavor - you may enjoy this or find it unpleasant depending on your tasts.
How to properly freeze kefir grains I have been making kefir regularly for a couple years. Lately, however, my family's interest in it has waned and I have been using it less often and so feeding it less often. I want to store some kefir grains so I don't lose them due to my own negligence. I've heard that grains can ...	I've successfully frozen and defrosted milk kefir grains.
How do I get caramels to turn out grainy? Yes, I know the opposite of the usual question. I've been making candy since I was a little kid. My caramels are always smooth and creamy. My partner's father thinks they taste good but that the texture is all wrong. He liked the gritty/grainy ones his mother used to make. E...	When you add other sugars to the mix (like corn syrup) you are helping ensure a smooth product by disrupting the way that a single type of sugar crystallizes. Ask an amateur to try out your recipe and see if they fail properly.
What are some alternative wines for Boeuf Bourguignon? Traditionally a Burgundy wine is used for Beef Bourguignon . What are alternative replacements for this dish? <Q> Wikipedia describes Pinot noir as “light to medium body with an aroma reminiscent of black cherry, raspberry or currant”, so any wine with those char...	Red Burgundy wine is made from Pinot noir grapes, so a Pinor noir from another region probably will work well. I'd had success with Cabernet Sauvignon before (South Australia).
When boiling potatoes, should I put them in with the cold water or in to the hot? I've heard both. What's the correct way to boil a potato? Why? <Q> Cold, it gives the inside more time to come up to the same temperature with the outside, for more even cooking. <A> According to McGee "On food and cooking: the science an...	If you want to make potato salad, you definitely want to start with the potatoes in cold water so that the potato cooks through evenly and won't fall apart or dissolve when making the salad.
Why add salt to the water when cooking rice? Given the great answer to the question on adding salt to water when cooking pasta , I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there more at work? Flavor is true in my experience, but what else? <Q> For ri...	You need to season the rice, so YES you need to add salt to the water when cooking rice.
Is there a way to prevent my Fruit Pie from getting runny? Is there a way to firm up the consistency of a fresh fruit pie (like peach or apple) - sometimes it gets too "runny"? <Q> Yes. <S> Presumably you're doing the firming up during the cooking, and not afterwards? <S> Drain off liquid / condense any liquid. <S> ...	The low tech answer is you macerate the fruit to draw the excess liquid from the fruit so your pie doesn't get runny.
Can you assemble lasagna one day, and then bake it about 24 hrs later? I've always made it on the spot and cooked it then and there, but would like to make at home and take it to a large party the next day and cook it then - will it work? <Q> Yes, and I find it taste better. <S> When I make lasagna I will not fully c...	Absolutely, it will work! As far as making it one day and then cooking it the next (without freezing), this is actually a real good way to do it.
Timing an oven to start while I am out - but what about preheating? Many ovens have a timer which allows you to set the start time, so you pop your item in and later in the day it will automatically start cooking it unmanned. But all the oven cooking I can think of requires I preheat the oven before putting anythin...	Things like cookies and cakes probably need to be preheated.
Is it safe to cook with rainwater? Is it safe to use rainwater as an ingredient versus tap water - or even cooking things in it like pasta? Would there be any differences in measurements or cooking times - the thought being that there are no chemicals in it versus Tap Water? <Q> You really need to filter it first. <...	If you're already drinking your rainwater, and haven't died yet, it's probably safe to cook with. If you're planning on using it as an ingredient in baking, or any dish where the pH is critical, you may want to actually test the pH of the water you're putting in and try to balance the recipe accordingly
How do you season/prepare a wood plank for Plank Grilling? I wanted to Plank Grill a Salmon, after hearing about how much Jarrod enjoyed it: Besides salmon, what other meats can be grilled on a cedar plank? How do I season a cedar plank in order to use it for grilling? After it's seasoned any tips on the actual gri...	I have some planks that I always soak overnight, which work great and rarely catch on fire.
How many times can cheesecloth be reused? I've only needed to use cheesecloth a few times in the kitchen and was curious to know if it's reusable. If so, how is it cleaned and how many times can it be reused? <Q> I've not been able to use store bought cheese cloth more than twice and then only if I used it gently. <S>...	In my experience there isn't really a golden number of times it can be reused - it is much more heavily dependent on the quality of the original cheesecloth, and that varies.
How do you peel chickpeas? When making a hummus one of the key factors seems to be removal of chickpea white skins. Are there any tips on how can I effectively peel the skins off in an efficient way? <Q> <A> Peeling chickpeas will give you a creamier texture, but won't have much of an effect on taste. <S> The most...	If you have a hand mill , you can run chickpeas through it on a very course setting. You can also try doing it in a bowlful of water; the skins will float to the surface when they come loose.
Is MSG necessary or what to replace it with? I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came across this recipe for spinach soup that calls for 1/2 teaspoon of MSG. This got me wondering are there any pros ...	MSG (aka glutamates) serves as a flavor enhancer. While there is a stigma attached to MSG, there hasn't been any conclusive research to show that MSG is in fact linked to adverse reactions.
Can I filter out vanilla bean seeds? When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in the finished product. Is it possible to filter them out somehow and is it something commonly done in the professional kitch...	Just use vanilla extract if you don't want specks of seeds showing. Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above.
What is the correct water to pasta ratio? I have heard one should use a lot of water when cooking pasta; how much water should I use? <Q> This question was answered to some extent in another Pasta cooking question by Roux . <S> This answer, which is basically just a link to a series of experiments by an MIT grad / Ch...	So in answer to your specific question: No, you do not need a lot of water, it simply has to cover the pasta.
What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot? For which reasons should I use a dedicated rice cooker, instead of cooking rice in a pot? <Q> Yes there are benefits! <S> This is one of my most used pieces of kitchen equipments. <S> Here is a list of benefits for a qualit...	In my mind the greatest benefit is that different types of rice that have different cooking times will be cooked correctly in a rice cooker.
What is the difference between "mince" and "dice"? Some recipes use the term to dice , and other recipes use the term to mince . What is the difference between to dice , and to mince used in culinary? <Q> Mincing produces smaller, more irregularly-shaped items than dicing. <S> Dicing is generally uniform, usua...	Mincing is just cutting food into tiny bits.
What substitutes are available for sugar? I am told that I use too much sugar, and I am trying to use it less. What should I use instead of the sugar to cook, preparing desserts? <Q> The following are sugar substitutes that are not considered "artificial sweetners." <S> The links provide interesting information that...	For actual unrefined cane syrup or sugar (considered healthier than sugar by those who consider less refined to equal more healthy), look to Rapadura Sucanat For artificial sweeteners, you could consider: Splenda
What is sumac used for? A friend of mine told me she uses sumac (I am not sure she was teasing me, or what).Is sumac used in cuisine? If it is used, what is it used for? <Q> Historians believe that it was the common sour element in cooking for that area prior to domestication of lemons. <S> It is a characteristic sea...	Sumac is commonly used a tart flavoring element in the eastern Mediterranen region.
Is it recommended to rinse the teapot with boiling water before putting the tea leaves in? Is it recommended to rinse the teapot with boiling water, or does that make no difference? <Q> You dump out the now cooler water and then add your teabags and more boiling water, and the teapot will now be warm and not leech out ...	The main reason you put boiling water in the teapot before making tea is to heat up the teapot.

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