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1500 questions
60
votes
13 answers
How should I poach an egg?
What's the best method to poach an egg without it turning into an eggy soupy mess?
MJeffryes
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60
votes
11 answers
How can I get chewy chocolate chip cookies?
My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks?
Thank you to everyone who has answered. So far the tip that had the biggest impact was to chill and rest the dough, however I also increased the…
Wizard79
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59
votes
9 answers
How do I wash the "pokey" side of a box grater?
I have this box grater, and one of the sides is "non-directional" (not sure what this is called) -- that is, the pointy "blade" things are on every side of the holes:
Close-up:
The fibers you see are from ginger.
My question is: How do I clean…
Jason C
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- 3
- 27
- 34
59
votes
4 answers
What does the "bagel" setting on toasters do?
Usually, I put slices of bread in my toaster. Sometimes, I toast bagels. On my toaster, there's a little button that says "bagel". How does this setting toast the bagel differently?
JesseTG
- 1,510
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- 15
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58
votes
18 answers
Why should I soak beans before cooking?
Every recipe says I should soak beans in water overnight before cooking. Why?
I did some experiments. I have tried soaked and unsoaked beans from the same batch. There was no difference in cooking time, taste, structure or color. Even farts were the…
Fczbkk
- 1,150
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58
votes
15 answers
What is the point of a salt mill?
Salt mills and pepper mills often come in pairs. I understand the purpose of the pepper mill: It breaks open the pepper corn and releases the aroma. But there is, to my knowledge, no such thing as a salt corn, at least on the macroscopic level
So…
Peter Eisentraut
- 683
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57
votes
2 answers
Why can applesauce be used in place of oil?
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce?
Is there something special about applesauce or are there other ingredients than can be used?
Brian Ortiz
- 1,209
- 4
- 12
- 13
57
votes
15 answers
What's the ideal coffee to water ratio for a French press?
What's the ideal amount of coffee to use per cup of water in a French press?
I've looked at various online resources, which all gave me a different amount. Some call for 2 tablespoons per 6 oz of water, others per 4 oz. Others said to use one or…
The How-To Geek
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56
votes
3 answers
What exactly is "Sushi Grade" fish?
What exactly makes some fish "Sushi Grade"?
Willbill
- 1,747
- 5
- 18
- 23
56
votes
10 answers
How should I care for my knives?
I've finally put down the money to buy a quality knife and it's sharpness is amazing!
How do I take care of it so that the edge lasts and the knife stays sharp?
Eclipse
- 2,637
- 2
- 23
- 26
56
votes
5 answers
Why is it dangerous to eat meat which has been left out and then cooked?
If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and then thoroughly cooked?
A related question…
intuited
- 1,407
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55
votes
7 answers
Why didn't microwaving a stainless steel spoon set my kitchen on fire?
I am a new, and newly sleep-deprived, dad. As such, I didn't think twice about taking a big, shiny, stainless steel spoon and sticking it right in a baby bottle sterilizer. ("I want this supplement to be scooped with a sterile instrument!")
Now, a…
David Bruce Borenstein
- 1,237
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- 21
55
votes
5 answers
Why isn't Almond Milk (and other non-animal based 'milk') considered juice?
As per the title, I consider "Milk" to be the substance secreted by living being to sustain their young, whether they be human, cow, dog, etc...
Almonds do not produce milk to sustain their young, in fact they are simply crushed. This reminds me…
Shadow
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55
votes
6 answers
Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?
I have an All-Clad frying pan, the precise one shown below:
http://www.amazon.com/gp/product/B00005AL5F
I made this purchase out of curiosity after reading about the benefits of this professional grade cookware (from the above Amazon…
Arlen
- 1,035
- 3
- 12
- 12
55
votes
3 answers
Why is my red cabbage suddenly turning blue when cooking, while it never did so before?
I've made fresh red cabbage (not canned or frozen) a few times. Back when I was still living with my parents, it always turned out fine. Now that I'm living on my own, I'm still using the same recipe, with one minor adaptation, which is leaving out…
Tinkeringbell
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