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1500 questions
17
votes
4 answers

Why do chocolate chips stay softer after being baked?

I could be wrong, but I have the feeling that after baking chocolate chip cookies, the chocolate chips are still melted; or at least a lot softer than before you bake the cookies. It's logical that the chips melt, when they are in the oven, and even…
Mien
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17
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3 answers

How do I make my chocolate brownies 'fudgy'?

What are the key requirements, in terms of both ingredients and techniques, for baking chocolate brownies with a fudgy centre?
ElendilTheTall
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17
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6 answers

What is a Chutney?

Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstanding. I often hear the buzzword on food cooking shows. I'm curious as to what are the…
chrisjlee
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17
votes
5 answers

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.
user698
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17
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7 answers

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…
rbrayb
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17
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11 answers

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 chopped it…
JYelton
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17
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6 answers

Storing knives: wood block or magnetic stripe?

What's better for storing your knives? Wood block or magnetic stripe? And why?
Fczbkk
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17
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7 answers

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…
Blakomen
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17
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3 answers

What's the difference between jam, jelly, and preserves?

I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different.
Eri
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17
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12 answers

New takes on recipe format

I'm working on a cookbook that is designed to make it easier to master the steps that go into a recipe, and understand the timing, especially when trying to get multiple items to 'line up' so they all complete around the same time to serve a…
renegade
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17
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8 answers

Which vinegars are essential to keep on hand?

There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half used bottles. That being said, which vinegars can I substitute for another in recipes?…
Jonathan Campbell
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17
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5 answers

What makes fleur de sel different from regular salt?

Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?
Daniel Moura
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17
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2 answers

How long can I store soaked beans before cooking?

I've soaked some beans in room temperature water overnight, since 6pm (white navy beans). How long can I keep them in water before I must use them? Will they last a day or so at room temperature and in water, or should I drain and store in the…
SarahVV
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17
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14 answers

Can you put egg shells down the garbage disposal unit?

The Google has conflicting answers. I come from a background of "everything goes in the garbage disposal", my wife's background is "never put anything in the garbage disposal". I suspect reality is somewhere between us. Note: I'm talking about the…
kubi
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17
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4 answers

Can raw eggs be made safe with hot sugar in an Italian meringue?

I found this recipe which features Italian meringue as topping. After preparation, the meringue is not cooked further, yet the author claims that adding the sugar syrup alones has pasteurized (i.e. killed all germs) the eggs. Can this really be…
FlyingTeller
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