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1500 questions
16
votes
5 answers

Is it better to freeze crepe batter or cooked crepes?

I sometimes make crepe pancakes with the following recipe: 200g of flour, 350ml of milk, 2 eggs and a table spoon of vegetable oil. I was wondering whether it was better to store the crepe batter in the freezer and cook some when I want it, or to…
Daemon Beast
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2 answers

Can I re-whip whipped cream?

I whipped some cream with soft peaks and put it in the fridge. A few days most of it has collapsed and is liquid. Can I re-whip it effectively without adding more cream?
Michael Hoffman
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16
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5 answers

How to get the burnt aroma off burnt food?

I sometimes burn the bottom of the pan due to carelessness, or not stirring enough. The burnt smell tends to persist even after I separate out the unburnt bits. Is there any way to fix this?
Sonia Balagopalan
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16
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2 answers

Who originated the dangerous avocado-pitting technique?

There are several reasonable and safe ways to pit an avocado. There is, however, one very popular (at least in the USA) and unsafe way: digging the pit out with the point of a knife. I see people injuring themselves this way so frequently on social…
FuzzyChef
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16
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5 answers

Why do people put oil/butter in pan when frying ground beef?

I have always wondered why people put oil or butter in a pan before browning ground beef. It doesn't make sense since you end up having to drain the grease in the end anyways. What is the purpose of the oil or butter? Is it used for pans that are…
duchessofstokesay
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5 answers

Why do my fried eggs start browning very fast?

I've seen people mention how eggs shouldn't become white after they are dropped in the pan. This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add oil after the pan heats enough). The eggs are…
user3711671
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15
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4 answers

Advice for making/keeping shredded chicken moist?

My dietician ordered that I eat chicken. I found that to eat the portion I'm supposed to eat (10oz), it's easier to shred the chicken and take 10oz of shredded chicken, rather than try to find 10oz breasts. I am trying to meal prep this chicken over…
user76333
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15
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1 answer

What does the ash content of broken wheat really mean?

I purchased some broken durum wheat (also called lapsi or daliya in India) to make upma and was shocked to find that it contained ash. It seemed silly that someone would deliberately mix ash into broken wheat, and this site says it's not mixed in…
Nav
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15
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3 answers

Olive oil in Japanese cooking

I recently ventured a bit outside my usual European cooking and started making recipes from a "westernized" Japanese cookbook I was gifted. Some recipes for salads call for "vegetable oil" in the dressing. I usually make salad dressings with olive…
John Doe
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1 answer

Why does blending blueberries, milk, banana and vanilla extract cause the mixture to have a yogurty consistency?

A cup of milk A cup of blueberries A banana Three shakes of vanilla extract liquid The original plan was to have a milkshake, but the result is quite a nice desert! Like a no cook yogurt. Looking more closely, the milk has curdled, but not like…
Ant Kutschera
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15
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10 answers

How do I keep the rice cooker from boiling over?

I am having epic rice-cooker failure here. I measure out the amount of rice suggested by the little cup thingy. I rinse it with a bowl and a strainer until the water is clear while rinsing. Then I put the rice in and fill it to the appropriate line…
Drew
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15
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5 answers

Utensil materials - plastic, metal or wooden?

I'm just starting to cook for myself in college, and I'm curious what the best material of cooking tools are for pasta in a metal pan and stir fry in a non-stick wok. To make this question more general, when should you use plastic, metal or wooden…
mouche
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15
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9 answers

How can I maximize the caffeine content of my coffee?

Like many people, I rely on coffee in the morning to really get me going for the day. I always use more than the directions require to get more caffeine for that extra morning jolt. How much ground coffee should I use to reach caffeine critical mass…
Frank Pierce
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15
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6 answers

Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350. Everything came out OK, but the breading seemed to peel clean off of the fish while…
shsteimer
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15
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12 answers

How to dry out mash - added too much milk

I was just making some mashed potatoes and slipped when adding milk, adding probably 50% too much. The mash is now very liquid. Whats the best way of saving it? I am thinking of either heating gently to dry out a bit or adding some sort of flour to…
NBenatar
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