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1500 questions
16
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3 answers

Cast Iron vs Steel

1. What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing. 2. If there's an advantage to getting a steel skillet as well, what would be recommended? 3.…
JustRightMenus
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If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?

The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetables? Some have a smoke point less than 375. I'm thinking of using groundnut (peanut) oil or…
Felix Pring
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If you 'caramelize' an onion, does an onion contain sugar?

I love the taste of lightly fried sliced onion. I've heard this referred to as 'caramelizing' the onion. Is there sugar in the layers of an onion that is changed to caramel, or is this just a phrase? My question is: If you 'caramelize' an onion, do…
hawkeye
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Raised brown spots on garlic

Occasionally I'll get a clove of garlic that has small brown spots on it. When there are a couple spots, I cut them off and use the rest of the garlic. Sometimes there will be A LOT of spots and clustered together. Those will get thrown away. …
Brooke
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16
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2 answers

Why do bananas turn black in the refrigerator?

I've noticed that a banana in the refrigerator will turn pitch black in just a few hours. Why is this?
Michael Natkin
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1 answer

Rolling boil has barely any steam?

I'm trying to reduce a sauce I've got but I noticed something interesting. When I raise the heat so the sauce is at a full rolling boil, there is barely any steam coming out so I presume there is little reduction happening. However, when I reduce…
Trogdor
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4 answers

How long does yeast live after baking?

I am pretty sure I know the answer to this, but I need to know for sure to settle an argument with someone... Is yeast still active after the bread has been baked and cooled?
LiddyLady
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6 answers

Can I make risotto without wine?

I want to make risotto without using any alcohol. I am a vegetarian and I want to use vegetarian or mushroom stock only (without any meat). What is the role of wine in making risotto? Does it help in getting the consistency or does it add…
One Face
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9 answers

How can I light charcoal faster?

I'm terribly impatient but I love cooking on a charcoal grill. How can I get the charcoal ready faster? Currently I have a chimney starter, I use lump charcoal and light some kind of paper under the chimney. It takes about 25 minutes to get…
rfusca
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does white sugar have a shelf life?

i have had a sealed container of white sugar for about 5 years now, we have been using it slowly, but is it safe/healthy to continue using it because of its age? or should i replace it?
julie
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5 answers

What is the formal definition of savory?

What is the formal definition of "savory" when used in cooking? I hear a lot about things coming in either sweet or savory forms — e.g. crepes — but in context it doesn't seem that savory is the term for all things that are not sweet. Does it have…
Pops
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6 answers

how often is cleaning done in a professional kitchen?

Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of "reality", he said that fridges at his London restaurant are cleaned twice a day. Is that excessive or in line with standard hygiene guidelines ? What about the…
Stefano Borini
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16
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11 answers

Why should or shouldn't I peel button mushrooms?

I've peeled my button mushrooms since cooking with a friend once, who did it, but I've never understood why, if at all, it's advisable. Searching shows a fairly wide range of opinions but I see no reason attached to either side. Is it purely…
Mark McDonald
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13 answers

Is there a super close substitute for graham crackers?

I'm from Canada (where there are multitudes of graham crackers!), but I'm currently living in Australia. They do not have anything like graham crackers here, and I could really use them for a couple recipes I'm developing. Does anyone have a close…
cinnamonscribe
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16
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2 answers

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear, I'm specifically asking about the "standard" light and puffy variety of scrambled eggs…
Athanasius
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