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1500 questions
16
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6 answers

How can I tell if a mushroom is poisonous?

Assume I have found and want to eat a to me unknown kind of mushroom. Is there some way to find out if that mushroom is poisonous by looking/smelling/soaking it?
Lars Andren
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5 answers

How to prevent sliced vegetables/roots from sticking to the blade

This is especially problematic with garlic, but onions, roots and other vegetables are sometimes just as bad. When making thin slices, with the problem worsening as the portions are cut smaller, the garlic clings to the blade and I have to wipe it…
JWiley
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23 answers

How to thicken Chili without compromising flavor

I enjoy adding beer to a pot of chili for taste, but at times find the end result is too soupy. What's a good way to thicken it without overcooking or compromising the flavor?
Sabrina
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5 answers

How do I make Crispy Gnocchi

This is turning out to be harder than I expected. I had gnocchi at a restaurant which had a crispy outside. I fail to consistently achieve this. I have tried shallow frying — gnocchi just absorbs all the oil. Pan frying — gnocchi seems to cook…
vaughan
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5 answers

What are the differences between various types of paprika, and which have the most flavor?

I've tried various different brands of paprika but none seem to have any flavor. Can anyone recommend a kind of paprika that is less bland? For example, I've seen certain "special" varieties such as Hungarian Paprika... how do these taste compared…
CodeToGlory
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2 answers

How do they extract kernels from sunflower seeds in mass production?

Every time I seed a gunny sack of sunflower seed kernels in a supermarket, I wonder how they are extracted from their seeds. It is very difficult to extract even one of them by hand without smashing its kernels, I really wonder the process that…
hkBattousai
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16
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3 answers

Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?

According to the USDA cooking chicken at 145ºF (63ºC) for 13 minutes (i.e. maintaining an internal temperature of 145ºF for that long) will bring about a "7 log10 relative reduction of salmonella". A recent question made me wonder whether this can…
Chris Steinbach
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16
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6 answers

Can you beat eggs inside their own shell?

A random thought: can you shake an egg vigorously enough to beat it inside its own shell? Aside from this patent I can find nothing about this. Any thoughts, recipes?
pseudosudo
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16
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3 answers

Rule of thumb for cooking multiple things in a microwave at the same time?

Is it possible to cook multiple things at the same time in a microwave and how do I adjust the cooking time? What if the two items are identical, do I double the time or multiply it by some other factor? What if the two items are different and have…
Daniel Ristic
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16
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1 answer

When a recipe says, 'simmer uncovered', what's the issue?

Many a recipe or package instructs: 'cook uncovered' without stating a reason. As a general matter, is this to protect me from boilover, or does it have some more subtle purpose?
bmargulies
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16
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4 answers

Is eating road kill a health-hazard?

I read this recent news story about a Kentucky Chinese restaurant dragging road kill into their restaurant and the town became skittish and shut the restaurant down. Is eating road-killed venison a health hazard? What is the difference between a…
Cynthia
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16
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1 answer

What do I need to know about temperature and food safety?

What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe at room temperature?
Peter V
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16
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6 answers

Beef Broth - What Went Wrong?

Home-cooked Phở is my white whale. Anyway, before I can cook Phở, I need to be able to make beef broth, and so far I've failed completely. My broth is greenish-gray in color, mostly flavorless, and smells like a swamp. Here is what I did. Keep in…
Knarf Navillus
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16
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7 answers

Why is it that white fish do not have as strong of a "fishy" taste as other fish?

As a rule, my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another shot. Not wanting to hit her over the head with the "fishiest" of fish, I did some quick…
ahsteele
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16
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2 answers

My olive oil didn't solidify in the fridge. Is it fake?

After reading about scandals involving adulterated (and sometimes fake) olive oil, I decided to test a bottle of Bertolli olive oil. Bertolli in particular has been sued for selling fake olive oil, and successfully fended off the case by claiming…
smcg
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