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1500 questions
18
votes
5 answers
How much salt in "liberally season"?
I've been reading and watching content about cooking and when the instructor says, "liberally season with salt", I am left clueless as to how much I should apply. As a complete novice in cooking, I don't know how much is too much, or how little is…
hardow2011
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18
votes
4 answers
Incorporating fruits in creme brulee
Does anyone have any idea on what precautions to take while combining fruit puree with custard for creme brulees? I added strawberry puree ( which I added some lemon juice to) to my custard and it split the custard while baking. I'm guessing the…
Flame of udun
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18
votes
4 answers
What is the thick black soysauce that they pair with Hainanese Chicken Rice
In Singapore, whenever you order Hainanese Chicken Rice, they will give you three dipping sauces, including a thick black, slightly sweet soy sauce.
It's very different from normal soysauce. What products or recipes should I be looking for?
Update:…
meractus
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18
votes
9 answers
Are there any reasonable substitutions for lemon juice?
In the past I cooked myself into a corner when I realized mid-recipe that I didn't have any lemons or lemon juice available. Nor did I have any limes.
I can't remember the exact recipe, but I believe it was some baked fish dish. What are some…
hobodave
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18
votes
2 answers
What was this pickled vegetable which I was served at a middle eastern restaurant?
I was eating at an Iranian/Persian restaurant and they brought a bowl of pickles to the table. Among them was the usual wild cucumber, green tomato, pink turnip, etc. but there were also several strange ones I had never seen before.
They were…
WackGet
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18
votes
5 answers
Can a microwave oven cook chicken?
The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times.
But the problem is, I am in Japan and I have a standard Japanese electric oven (電子レンジ) [microwave…
HungryFoodi
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17
votes
2 answers
Why does Swiss Cheese have holes?
I've always enjoyed eating cheese. Just getting that out of the way. I've never quite figured out why Swiss Cheese has holes! I mean, I can understand different shapes like round, square, triangular - though I can't quite fathom why swiss has holes,…
Marco Ceppi
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17
votes
3 answers
Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?
When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the starter, then add that mixture back into the main batch of milk and let it culture.
What is…
Adam Thompson
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17
votes
6 answers
Why is there vinegar in the bread recipe?
Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it there?
johnny
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17
votes
10 answers
Baking bread ... without crust?
My fiancee doesn't like to eat the crust of bread. I like to bake bread. But she ends up cutting off like half of each piece in the process of de-crust-ifying it. What are some suggestions to make bread have no crust? Is it possible?
Jason
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17
votes
2 answers
Why does my banana bread have a moist top?
My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that it would leave residue if you touched it! Hers is the only banana bread that I've seen…
sgbrown
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17
votes
1 answer
How should I deal with blood released while thawing meat in the refrigerator?
Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of blood. I have a few questions here:
It hasn't…
mfg
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17
votes
2 answers
Should you strip meat off bones before putting them in a stock?
I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come out so great so I'm wondering if it would help to…
opsb
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17
votes
1 answer
How to marinate cheese
In the answers to this question Jerk vegetable?
one of the suggestions is to marinate some cheese.
This is not something I have heard of before. I was wondering what cheeses are suitable, and are there any special considerations that need to be…
Jeremy French
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17
votes
5 answers
Do I need to add pectin to make jam?
I'm making a variety of jams. And I've never made jams before.
I found some really fun flavours online, such as blueberry-lavender, spiced-fall-fruit, tomato-rosemary, and pear-vanilla.
Some of the recipes call for pectin. A quick google search…
lazulikid
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