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1500 questions
18
votes
2 answers

Is it bad to be a 'board tapper', i.e. to tap your knife rhythmically when you're cutting vegetables?

I briefly worked in a restaurant kitchen in Hong Kong under a British chef. He objected to the sound I made when slicing onions, and warned me not to be a 'board tapper'. I duly spent the next weeks learning to slice onions his way, though I…
Dade McDade
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18
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4 answers

How can I safely improve my cutting technique

I'm not bad with knives if I should say so myself. My cutting speed is definitely above average, but I've have never been trained by professionals. Most of what I know, I have picked a long the way, trying out some different stuff, practice etc. I…
user239
18
votes
7 answers

How long does it take for buttermilk to go bad?

I love making buttermilk pancakes but I can never seem to use up my buttermilk before it passes the expiration date. The thing is, if I take a solid whiff of the "expired" buttermilk it smells great (even up to a month after the expire date). How…
jessegavin
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18
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7 answers

How do you cook more successfully in a different kitchen?

We rarely host holidays at my house and therefore end up traveling to visit with family. Since I cook frequently (and enjoy doing so!) I am generally asked/expected to help in the kitchen with the main dish, sides, and/or desserts. My question is…
Cory Kramer
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18
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5 answers

Can I thaw salmon directly in water?

Some websites suggest putting salmon in a bag before thawing in cold water. Is it safe to omit the bagging, and instead thaw directly in water? (If not, why?)
Asker
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18
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8 answers

Problem with gummy-bears being too much like jelly

I've been trying a simple recipe I found on the internet, which is a simple recipe consisting mostly of gelatin. The problem is that the end result is basically just a fruit-flavoured jelly (Jell-O?), rather than the more chewy gummy-bears (Haribo)…
Cylindric
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18
votes
2 answers

What makes egg whites and almonds a good combination

Macarons, financiers, ricciarellis are all made from egg whites and almond flour. Is there a reason why egg whites get along so well with almond flour, and why yolks do not have a place in these recipes? It is easy to see why in macarons since…
fogeidaihok
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18
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5 answers

What are the differences between candy thermometers and meat thermometers?

I know that meat thermometers generally won't handle as high a temperature range as candy, but I'm only planning to make caramels and fudge (so soft ball and firm ball) and that's within the range of the meat thermometer that I already own. Also,…
rachel
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18
votes
3 answers

How to de-seed a watermelon?

It’s summer and watermelon time. I know how to pick a good one (pro tip: a good greengrocer who has preselected the best batch on wholesale market). Then I cut myself a nice fat slice - and the problem starts. I am not a fan of watermelon seeds. I…
Stephie
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18
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5 answers

How to clean up after kneading dough?

I've been making my first steps in baking recently. I usually knead the dough in the same large bowl I mix the dough in to minimize the mess but it's still a pain to wash the bowl and any sponge I use for it gets ruined afterwards. Any advice on how…
cyan txt
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18
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10 answers

Is there any substitute for saltpeter / sodium nitrate in corned beef brine?

I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter (potassium nitrate) or sodium nitrate. From what…
Cold Oatmeal
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18
votes
7 answers

baking bread with all-purpose flour

I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour. If I follow a typical bread recipe, for example one of these, but use all-purpose flour instead of the recommended variety, what will happen? Will the bread be…
intuited
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18
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10 answers

How do I season my new pizza stone?

I just bought my first pizza stone. The instructions that came with it recommend that I wash it thoroughly with plain water before using it for the first time. Is there anything else I should do to it to season it so it lasts and performs…
splattered bits
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18
votes
3 answers

Can I substitute salts 1:1 by weight?

In a recipe where you’re dissolving salt in water or a similar mixture(not sprinkling it as a seasoning, etc.) is it possible to substitute, for example, 1 gram of kosher salt with 1 gram of table salt? I understand that you can’t do this by volume,…
shwoseph
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18
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5 answers

How does one alter a recipe that calls for one fruit with another fruit of differing water content?

For example, I often make banana bread. I'd like to effectively keep the same recipe but use pumpkin instead. Bananas are ~72% water while pumpkins are ~90% water, and roughly a 20% increase in water content seems substantial. (I actually have a…
AmagicalFishy
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