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1500 questions
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9 answers

Does honey have a bitter component?

I've heard Jeffrey Steingarten, on Iron Chef America, mention that he finds honey quite bitter. I've never noticed that myself. Maybe if I really try I can notice a slight bitter finish, but for me the sweetness and floral aroma dominates. Is honey…
Michael Natkin
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9 answers

How can I fix a hollandaise sauce after it has split?

I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once it splits?
lomaxx
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10 answers

What causes the difference between Maine and Canadian lobsters?

In a first-season episode of the US TV show Kitchen Nightmares, the well-known chef Gordon Ramsay states that there's a "big difference [in] taste and flavor" between Maine lobsters and Canadian lobsters. He gets into an argument about it with a…
Pops
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7 answers

What are other uses for Vegemite or Marmite besides as a spread?

My Australian friend introduced toast with butter and vegemite to me. Recently I saw an episode of "Chopped" on the food network and one of the ingredients in the basket was Marmite. One of the chefs used it to flavor ground beef to make a burger…
milesmeow
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16
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6 answers

When turning instant soup into liquid soup, how can I optimise dissolution?

At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir. However, I often find that the powdered soup has a bunch of wet powder…
Nzall
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16
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7 answers

Pulled Pork in a slow cooker. To brown or not to brown?

I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve. Here's what I've been doing: 1. Brine pork for a few hours 2. Slow cook all day with carrots,…
user1575
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Could I possibly tell imitation lobster from real lobster?

There's a shop in my neighborhood that sells lobster rolls. Every time that I order one, it's packed with "lobster" meat and a little bit of mayo. At $15, I feel that I am getting a great deal. But my gut feeling has always told me that this shop…
User001
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Does chlorine evaporate from water when cooking?

Most municipal water supplies in the U.S. include noticeable levels of chlorine or chloramine added to kill microbes, and often adds an objectionable chemical smell. Does chlorine evaporate when cooking? If so, does it require boiling…
Jeff Axelrod
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What can I substitute for eggs in cookie recipes?

I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment. Can I use something else instead of the eggs? I'd like answers that will work for most cookie/biscuit recipes. (Editor's note: yes, there are also…
Blorgbeard
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What are the main styles of pizza that are popular in America?

Background: I found a pizza in Italy that was sold as "American pizza", and that used bell peppers, corn, and hot salami as toppings. In the USA, is there a pizza that is called "American pizza"? Are there well-defined regional styles of pizza in…
apaderno
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10 answers

Labeling Food for the Freezer

I freeze stuff. Anything from Bolognese to stew. I portion these meals, after they've cooled, into meal-sized Tupperware boxes and stuff them randomly into my crowded freezer. The problem is that it's difficult to tell which stews are which, and…
shennan
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8 answers

Is it ever more accurate to measure by volume rather than by weight?

I've been thinking about the fact that although many recipes specify volume, measuring by weight is much more accurate. Are there any cases where it would be objectively better (i.e. more accurate) to measure by volume - that is where a weight…
user40292
16
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2 answers

Microwave-safe cups becoming less safe

For a couple of years we have been using a microwave-safe cup to heat up milk. The milk is whipped until it's creamy, then we add coffee on top of it and we have a sort of cappuccino. Until recently this has worked well, but for the last few weeks…
dr jerry
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From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?

In North America (i.e. U.S. and Canada), a typical supper progression is as follows: Appetizer (optional) Salad or Soup Main course (which is called "entree" -- in Europe, "entree" means starter) Dessert (pies, ice cream, etc.) My question: How…
Gilead
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Food that is high in protein and is not solid for people with wisdom teeth removed?

I recently got some of my wisdom teeth out and I'm trying to cook food that is not solid due to my oral surgeon's instructions. I have found a bunch of food I can make including pasta, mashed potatoes, ice cream (to cool the swelling), variety of…
aug
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