Cooking Stack Exchange
Cooking Stack Exchange

Most Popular

more tags
1500 questions
16
votes
21 answers

How to ferment dosa batter?

I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in 30°C temperature, the batter does not double in…
Avinash Bhat
  • 1,772
  • 5
  • 17
  • 18
16
votes
2 answers

What is freezer burn?

What causes freezer burn? How can I tell if meat has freezer burn?
George Edison
  • 437
  • 2
  • 5
  • 11
16
votes
5 answers

How do you halve a recipe that calls for 1 egg?

How do you halve a recipe that calls for 1 egg? Clarification: I do not want to have to make the full recipe just to use half and I don't have powdered egg substitute.
Dinah
  • 4,929
  • 5
  • 34
  • 40
16
votes
5 answers

Lunch meat is slimy on outside?

Sometimes when I buy lunch meat cuts, from the supermarket, they quickly get slimy on the outside. Regardless of the date which is indicated by the sticker. I perform taste, smell, and visual checks for discoloration, but the cuts of meat seem to…
chrisjlee
  • 3,019
  • 20
  • 52
  • 63
16
votes
3 answers

Use Avocado instead of Butter to bake a cake?

This may sound extravagant, but I have tried a very nice chocolate pudding made of avocado, chocolate, and some other ingredients. You could not tell there was avocado in the pudding and the texture was just perfect! So I was wondering if avocado…
mhttk
  • 263
  • 2
  • 5
16
votes
7 answers

What to look for in a mandoline?

I've bought two mandolines recently and I've returned the first and will return the second. The first was a stainless steel contraption that: Broke my food instead of slicing it. Was ever so hard to clean. At first I thought this was because the…
BaffledCook
  • 13,166
  • 24
  • 88
  • 130
16
votes
9 answers

Why is the alcohol content in British beer so weak?

I am a Brit married into a French family, so there has obviously been some teasing and so-on over the years about the relative merits of the two cooking cultures :P I recently took my wife's uncle to the UK, and made certain that he ate well - he…
Rich
  • 749
  • 1
  • 5
  • 11
16
votes
6 answers

How do I remove turmeric stains from metal/plastic cookware?

As much as I value tumeric for its rumoured cancer-battling qualities, I find its tendency to stain anything it comes into contact with (including 'stainless' steel) discouraging to the point that I use it much less than I would like. In a previous…
Doug
  • 3,218
  • 7
  • 31
  • 42
16
votes
7 answers

My sourdough starter is bubbling but not rising, suggestions?

I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water. I've fed it once and it seems to be bubbling nicely after a couple of days, and the taste is nice and…
Steven Stadnicki
  • 483
  • 1
  • 3
  • 9
16
votes
8 answers

What causes a tomato sauce to have a bitterness and getting rid of it?

My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here However, it is still slightly bitter. What causes a tomato sauce to have a (in my case, slight) bitterness and how do you get rid…
Matt
  • 605
  • 3
  • 8
  • 16
16
votes
3 answers

Can a rice cooker make amounts much smaller than its rating?

I'm looking at getting one of Zojirushi's induction rice cookers and the 5.5 cup model is currently a little cheaper than the 3 cup model. I'm a single guy and will only be making a cup or two of rice unless I'm entertaining. Is there any reason…
Bryan Anderson
  • 265
  • 2
  • 3
  • 7
16
votes
9 answers

How long can I store cooking wine?

I made a dish that used a small amount of wine and now I'm wondering how long I can keep the rest of it for next time. I know you wouldn't want to keep good drinking wine around long after opening it, but does the wine get too bad to use in cooking…
Chris
  • 163
  • 1
  • 1
  • 6
16
votes
3 answers

Good breads for evening cooking?

Are there good bread styles or techniques for baking bread in the evening after a day at work? Specifically, there's a couple of us who have taken to bringing food for a meeting every couple of weeks, and I tend to do the breads while someone else…
Joe
  • 80,708
  • 17
  • 159
  • 463
16
votes
3 answers

What changes should I make to accomodate vegan naked fatties?

I would like to make naked fatties on the barbeque this weekend, but want to accomodate some vegan friends (and my on/off lacto-ovo wife). I can easily swap regular pork breakfast sausage for Gimme Lean, some other brand, or homemade. Ideally, I…
mfg
  • 11,729
  • 11
  • 62
  • 110
16
votes
8 answers

How can I prevent simple syrup from crystallizing?

When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
KatieK
  • 7,930
  • 31
  • 80
  • 124
1 2 3
…
99 100