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1500 questions
16
votes
10 answers

Is it important to warm the flour before making bread?

When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time. Today, for various…
Tea Drinker
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7 answers

How many ceramic knives do I want?

I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice. So, budget notwithstanding (within reason) and assuming that I have to buy a whole knife set (which I do), how many ceramic…
Andres Jaan Tack
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16
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6 answers

(How) can I prevent pasta water from boiling over with the lid closed?

I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to keep the lid on for energy saving purposes. Is this possible at all? What makes the foam…
Hanno Fietz
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16
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4 answers

How to keep flies away from curing meat

I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly infestation (they will be dried outside, but in a…
canardgras
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16
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1 answer

How does buttermilk affect a waffle recipe?

A lot of waffle recipes call for buttermilk and some claim its addition makes superior waffles. Apart from thickening the batter and giving it a slightly acidic flavour, does its addition do anything else?
Noob
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16
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4 answers

Recipe calls for a heaping teaspoon of a liquid ingredient

I'm looking at a recipe for chickpeas (garbanzo beans) roasted in a spice mix, which looks yummy, but I'm confused by some items in the ingredients list. I'm happy with this: 1 heaping teaspoon curry powder I simply take my 5ml measuring spoon,…
AakashM
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16
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4 answers

Which is the most caloric, edible, single ingredient by weight?

There is a lot of articles among the Internet talking about the most caloric meals you can eat, but just out of curiosity, I would like to know which is the most caloric single ingredient you can add to you recipes. At first I thought about sugar,…
Charlie
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1 answer

A definitive method of dicing an onion

It bugs me that I've just sort of self-taught a method of turning a whole onion into a nicely diced pile. I'm going to assume my method is inefficient and wasteful. Could someone explain how I should be dicing a whole onion? Unusual and clever…
Codebeef
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16
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1 answer

Difference between burritos, chimichanga, and enchiladas?

What is the difference between burritos, enchiladas, and chimichangas?
william keeling
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16
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1 answer

What is this cooking utensil labeled "Orka by Mastrad" and "1 ml = 1 pinch"?

It is labeled "Orka by Mastrad". It also says "1 ml = 1 pinch" on the right-side part. What is this object and what is it used for?
lily
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16
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5 answers

How do professional bakers handle rotating trays while mass producing cookies/muffins/cakes/etc.?

A widely-suggested tip is that one should (swap and) rotate their baking tray(s) half-way through a bake (to promote even cooking). I was wondering how professional bakeries (read: not factories, actual bakeries) handle this operation when mass…
StevieP
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16
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2 answers

Why peel tomatoes?

Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze them without peeling them. Does freezing/canning do…
Rebekah
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16
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7 answers

Is gelatin vegetarian?

I understand that vegetarians are against meat, and gelatin is derived from meat and bones. So the obvious answer is "no." But I'm not entirely sure. What constitutes an ingredient as "vegetarian" or "vegan?"
Corey
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16
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6 answers

How much is "a ladleful"?

I have a recipe that asks for "a ladleful" of something. The recipe book usually uses imperial weights and volumes, that I can convert to my metric units that I hold so dear. As I understand it, a ladleful is the volume necessary to fill a ladle -…
Thaoden
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16
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5 answers

When should I use convection when baking?

I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? If not, which circumstances are better for…
Jimmy
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