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1500 questions
17
votes
3 answers

Salvage tuna marinated in pineapple

I was experimenting with marinating tuna steaks in a pineapple/orange sauce and when I seared one, it had a mushy surface and overwhelming pineapple flavor. I still have a few steaks marinating. Can they be salvaged?
shmosel
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5 answers

What exactly are American recipes containing "smoked sausage" or "smoked Italian sausage" referring to?

I have recently come across several American recipes that call for an ingredient described as 'Smoked Sausage' or 'Smoked Italian Sausage'. Here in Australia, we try to be a little more specific, so is it a longer, skinny item like Cabanossi…
Paull Alekna
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5 answers

How much do dry beans expand when soaked?

I've got four cups of dry pinto beans. What will be their volume after I let them soak overnight?
a paid nerd
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17
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10 answers

How to label jars so the label comes off easily?

I have made several batches of jam over this summer and would like to label the jars. I am printing the labels on my laser printer for a more professional look. Also, I want to reuse the jars, so getting the labels off again is a requirement. This…
user149408
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10 answers

Is it bad to leave the crock pot on "warm" (not low) all day?

I just bought all the ingredients to make a soup in the crock pot. I was planning on having it cook all day, but I just realized the recipe only calls for it to cook on low for 3-4 hours. If I cook it on low for 3-4 hours, and then put it on warm…
user4296
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4 answers

What is seeping out of my key lime pie?

For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio of light brown sugar. The key lime juice was freshly…
stephennmcdonald
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17
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4 answers

Automated stirring in a domestic kitchen

I'm currently making 9 litres of quite thick lentil soup in a 10 litre stainless steel stockpot. It needs to simmer gently for an hour or two. Despite the sandwich base and my weakest gas ring on minimum*, it needs stirring every few minutes or…
Chris H
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17
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10 answers

How can I know how long home-cooked food will stay good in fridge?

As through the week we too busy to cook we have gotten the idea of cooking a big bunch of food in the weekend, storing it in the fridge and eat it later in the week. I am a bit concerned how long things will stay good in the fridge. For example…
Peter Smit
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17
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1 answer

What are the risks to store a digital scale under an object?

The storage space in my kitchen is rather limited. For that reason, I store my digital scale under a (rather lightweight) salad spinner. Is there any risk to mess up the calibration of the scale and getting out wrong measurements? Would it matter…
Lescurel
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17
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6 answers

How can I increase white wine shelf life specifically bought for cooking?

In the answers to the popular question What defines cooking wine? one common recommendation seems to be to simply use regular wine. However, it seems that wine goes bad in a few days. I don't consume wine, except for cooking wine, which from the…
Shashank Sawant
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17
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14 answers

What's the best way to tell that pasta is done (when boiling)?

I've tried a number of different ways to tell when spaghetti, capellini and other pasta types are done, but I'm curious if there are more specific rules of thumb. With regular spaghetti, I've tried biting-in-half to see if it's still white in the…
user3579
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17
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7 answers

When to add fresh basil to homemade pizza

I've made pizza from scratch (dough and sauce) a few times, turns out great. I want to try fresh basil on it. Current recipe: Oven, 425° F: blind bake crust 10 minutes, add tomato sauce & fresh mozzarella, cook another 10 minutes. When would be…
Mark Stewart
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17
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2 answers

What is the code for the rings stamped on the top of canned food?

Canned food has rings stamped on the lids. What (or who) has the code? Here is a photo with crab and tuna tops. Maybe the better word would be "indentations"?
deane nelson
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4 answers

How do you properly and consistently pan-sear shrimp?

Anytime I attempt to pan-sear shrimp, I struggle to achieve a perfect char. I typically turn the stove on high, pre-heat a stainless steel pan, use butter + olive oil, and then add the shrimp for a couple minutes each side. I also use a fish spatula…
Eric
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17
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5 answers

Do certain spices really go bad? or will people without refined palates usually not tell the difference, specifically chili powder?

All my seasonings/spices are at least a year old (most several years). I recently threw out nearly a full bottle of paprika because it was so strong (thought it went bad). I realized I was just applying too much paprika in the first place (and the…
adamaero
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