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1500 questions
55
votes
5 answers
Can I fry food with solely essential lemon oil?
Is it safe to consume lemon oil in the quantities that would be found in fried food? Could I fry corn tortillas, for instance? Would it fry?
user3210986
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55
votes
13 answers
Should I rinse canned beans before using them?
Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney beans, should I drain and rinse them first? Goya brand beans have recipes on the side of…
Josh
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54
votes
3 answers
When making batter/dough, why is it really bad to clean your spoon by hitting it on the edge of the bowl a few times?
Mom and I were looking at a holiday cooking tv-show a few weeks back, and during the part where the host made the dough for the oliebollen, he hit his spoon a few times against the bowl, to get rid of excess stuck to the spoon. Apparently, this was…
Tinkeringbell
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54
votes
3 answers
Mystery kitchen device with three finger loops, one attached to a sliding rod that passes through a ring
This is an oddball question but I am hoping someone can help me identify this device, which appears intended for use in a kitchen based on its location in a drawer full of other kitchen tools. As you can see it is about 4 inches long.
O.M.Y.
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54
votes
8 answers
Is it safe to eat moldy cheese if you slice off the edges?
Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit off of all the sides just to be safe?
I'm…
mouche
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53
votes
9 answers
Once a month cooking
I've heard of "once a month cooking" or "freezer cooking," where you basically spend a day cooking and fill your freezer with the next month's worth of food. This could especially come in handy when preparing for a baby. (Take-out food gets boring…
Dinah
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53
votes
10 answers
How do you make a cake lift equally and minimize doming?
Some time ago, I baked a cake (Sachertorte to be exact).
The taste and texture was fine, so my recipe is okay.
My biggest issue was the shape. In the middle it was really a lot higher than on the sides.
I would like to redo it in the near future,…
Mien
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53
votes
6 answers
Are there any dishes that can only be cooked with a microwave?
I read this question for microwaving chicken, and it left me wondering:
Are there any dishes that can only be prepared with a microwave? If such dishes exist, what are their characteristics and why will in this case only a microwave work? What is…
Soulis
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52
votes
15 answers
How do I get something sticky like honey or Golden Syrup off measuring spoons or measuring cups? Is there a better way?
When I put honey in a spoon or measuring cup, the residue stays and it’s hard to get all of it out. How do I make it all come out? Is there a way to measure honey without leaving honey on a spoon?
ushna saeed
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52
votes
2 answers
Why is some metal safe to use in a microwave, but others not?
This might be a more scientific question, but it relates to cooking and I thought it was interesting.
I just made my lunch which was a microwavable bowl of chunky soup.
The directions said:
Remove metal lid, remaining metal rim is microwavable.…
JD Isaacks
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52
votes
12 answers
Frying Oil Reuse
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying?
Is it safe and acceptable under some circumstances to filter and keep oil? If so, does it depend on which…
beetlefeet
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51
votes
11 answers
Why let dough rise twice?
I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form:
Mix dough together and knead
Let it rise
Knead again
Let it rise again
Why do they do this? Doesn't kneading just push the air bubbles out?
Brendan Long
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51
votes
2 answers
Why drain soaked rice?
When cooking black rice, I’ve been told I need to soak it for a few hours, then drain and finally cook with 1:3 parts regular rice (i.e., topped up with fresh water).
Black rice is a type of glutinous rice, so I can understand the soaking stage.…
Xophmeister
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51
votes
8 answers
Why wait for water to boil?
I've always heard that you should wait for water to boil before adding pasta/perogies/vegetables/etc. What is the reason for this? Is it because it reaches boiling point faster? If so, why?
Steve Vermeulen
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51
votes
14 answers
What's the proper way to dispose of used fats & oils?
Down the drain? Does it depend on the type? With bacon fat, I usually let it solidify in a cup lined with foil, and then throw it out. With used canola oil, I'm not quite sure what to do because it doesn't solidify.
Knarf Navillus
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