Cooking Stack Exchange
Cooking Stack Exchange

Most Popular

more tags
1500 questions
35
votes
5 answers

If one tomato had molded, is the rest of the pack safe to eat?

Yesterday I bought a pack of cherry tomatoes and after arriving home I discovered that one of them had developed some impressive black mold (it was bigger than the tomato itself!). Of course, I tossed the offending tomato and the packaging, washed…
Paula
  • 501
  • 2
  • 5
  • 6
35
votes
4 answers

What did European/American historical cooks do with the egg whites?

I do some historical cooking out of old cookbooks, like Amelia Simmons' American Cookery or The Art Of Cookery Made Plain and Easy. One thing I've noticed is that these cookbooks use way more egg yolks than whites. For example, I prepared an 18th…
FuzzyChef
  • 64,208
  • 19
  • 155
  • 233
35
votes
12 answers

Is there any cleaning utensil that is comparable to fingernails?

As you know, sometimes the best scraping tool in the kitchen for cleaning up is your own fingernails. The only thing I know of that compares in terms of effectiveness is metal, but you shouldn't use metal on many things, such as cast iron or…
BVernon
  • 611
  • 5
  • 13
35
votes
3 answers

Why does frozen food still have an expiration date?

In a below 0°C environment, no bacteria or fungi may grow. How could time "spoil" frozen food? edit: More concretely, I have lobsters and pizza dough that stayed really long in my freezer, are they completely useless now?
Fermat's Little Student
  • 637
  • 1
  • 7
  • 12
35
votes
7 answers

Fry onions and garlic before adding to the sauce?

I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first? What would be the difference in the taste, does one have more depth?
Definity
  • 461
  • 1
  • 4
  • 6
35
votes
4 answers

Cooking Scrambled Eggs ends up with excess liquid

Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the eggs, even if I super cook the extras first. Always liquid. It's very annoying. I think…
Isabella
  • 351
  • 1
  • 3
  • 3
35
votes
5 answers

Can a pizza stone be fixed after soap has been used to clean it?

We bought a pizza stone from a thrift store (so at least it was cheap). Unfortunately we cleaned it with soap before reading up on how to clean them. I know, rookie mistake. Is there any way to fix it or should I just toss it out and consider it a…
Steve Hiner
  • 603
  • 1
  • 5
  • 8
34
votes
6 answers

Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?

I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I've never understood any reason why this should be true. Maybe something to do with…
Michael Natkin
  • 30,290
  • 17
  • 87
  • 174
34
votes
13 answers

How to prevent liquids from spilling when pouring from measuring cup?

One problem I've had that I know others have too is when pouring from those Pyrex glass measuring cups. I just saw it happen in the Binging with Babish video: Is there any good way to prevent this? I've tried pouring fast and slow, but it always…
TheStrangeQuark
  • 451
  • 1
  • 4
  • 5
34
votes
4 answers

Shelf life of spices

The common wisdom I've heard is that dried herbs and spices: have a shelf-life of about a year or 2 keep best in a cool dark place will release more flavor when crushed That's fine but some spices are expensive. We have over different 50 jars on…
Dinah
  • 4,929
  • 5
  • 34
  • 40
34
votes
6 answers

Why do American supermarkets only carry lamb and not mutton?

When I go to the supermarket I do not see much, if any, mutton, just a lot of lamb. So, I have postulated some possible explanations: mutton (the meat of a sheep) is being sold as "lamb", mutton tastes weird to Americans so all of it is…
Drisheen Colcannon
  • 3,518
  • 6
  • 29
  • 50
34
votes
6 answers

What is the function of this shallow, 19-divoted, eared cast iron piece?

This piece was given to me a few years back by someone who picked it up at an estate sale. At the time I cleaned it up, re-seasoned it, and promptly forgot about it. At first blush I thought maybe it was an escargot pan, but on further attention the…
rheone
  • 1,121
  • 2
  • 11
  • 16
34
votes
14 answers

How can vegans alleviate the effects of spicy food?

It's well-known that if you eat spicy food, you can neutralize the flavor (and thus stop your mouth from burning like a forest fire) by drinking milk. This is due to casein. Simply drinking water or something cold does not achieve the same…
JesseTG
  • 1,510
  • 4
  • 15
  • 18
34
votes
7 answers

What is the temperature range for food not to burn your mouth?

I'm trying to get a temperature range for knowing when food is too hot to eat. Most of what I am finding is temperature ranges for food to kill bacteria instead. For example, if I'm serving a hot drink or a soup/stew which was recently simmering or…
RICARDO HOLMES
  • 359
  • 1
  • 3
  • 3
34
votes
7 answers

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types of flour in my pantry or is this just a scheme from the manufacturers to get more money?
Covar
  • 1,693
  • 3
  • 16
  • 19
1 2 3
…
99 100