Cooking Stack Exchange
Cooking Stack Exchange

Most Popular

more tags
1500 questions
34
votes
4 answers

Does it matter what kind of sugar is used in baking?

The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc. Generally, I always just use raw sugar, mainly for convenience. Does it really make a difference?
rbrayb
  • 2,322
  • 8
  • 24
  • 32
34
votes
9 answers

What should I cover bread dough with while it's rising?

If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling wrap). The towel lets air through, the wrap does…
Mien
  • 13,348
  • 38
  • 97
  • 141
34
votes
2 answers

Why are salt and pepper the "classic" dinner table seasoning?

Is there a reason we use salt and pepper on so many dishes and they can be found in any kitchen table at dinner time? Does it have to do with their flavor synergies, or were they just more available "back in the day"?
nopcorn
  • 475
  • 5
  • 9
34
votes
12 answers

Why not put knives in the dishwasher?

What is it about the dishwasher that harms knives? The only reasons I've found are: You could get cut... I personally have a greater change of getting cut by trying to wash them by hand. The blades can damage the plastic-coated metal shelves... so…
JustRightMenus
  • 10,847
  • 29
  • 65
  • 94
34
votes
3 answers

Theoretical: why there's no gradient of doneness in bread?

I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a thin visible crust, but after that the texture is absolutely uniform. How is that happens…
Sergey Mikhanov
  • 503
  • 4
  • 7
34
votes
5 answers

Is "until juices run clear" a valid test for poultry doneness? Why or why not?

I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is sufficiently cooked when the juices run clear, not red or pink. In recent months and years,…
Aaronut
  • 54,991
  • 24
  • 191
  • 303
34
votes
6 answers

Why should one pre-heat an oven?

When cooking potatoes and bellpepper in an oven, it is highly recommended to pre-heat the oven. Why would it be a problem to put them in the oven while it is heating up ? Thank you very much ! :)
niilzon
  • 443
  • 1
  • 4
  • 5
34
votes
1 answer

What is the value of the "Texas Crutch"?

In US barbecue tradition, the so-called Texas Crutch is the act of wrapping large cuts of meat like beef brisket or pork shoulder in aluminum foil or butchers' paper during the smoking process. What is the value of the Texas Crutch? When should it…
Preston
  • 3,825
  • 3
  • 31
  • 48
33
votes
9 answers

What's the secret for Chinese fried rice?

I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. This is before adding soy sauce or anything else. Is this a question of heat, or quantity of oil? How do…
Eric
  • 333
  • 1
  • 3
  • 4
33
votes
7 answers

Is it true that moldy jam/pickles are good to eat if you mix the mold into the rest of the mixture?

Everyone in my family says that when you see white mold on jam or pickled goods, you shouldn't bother with throwing away or removing the mold. All you have to do is to mix it back into the rest of what's in the pot. Here is an example: I would like…
Bar Akiva
  • 5,825
  • 23
  • 76
  • 119
33
votes
6 answers

Does chilli get milder with cooking?

I have made a tomato, onion and cannelini bean curry. I put a lot of chilli spice in it, perhaps too much. If I keep simmering it, will it get milder? I'm hoping it will cook into the (bland) beans.
S Meaden
  • 587
  • 1
  • 6
  • 13
33
votes
2 answers

Why did James Bond heat up the knife for his foie gras?

I was reading Fleming's Casino Royale and ran into the following curious detail, when describing James Bond's meal: Later, as Bond was finishing his first straight whisky ‘on the rocks’ and was contemplating the paté de foie gras and cold langouste…
DVK
  • 1,170
  • 3
  • 14
  • 26
33
votes
14 answers

How do I butter popcorn without making it soggy?

I've tried buttering my popcorn in the past, and it always turns out inconsistent. A few pieces will be soaked with butter, and others have no butter on them at all. Perhaps there is a way to get the butter flavoring without drizzling butter on…
Brian Ortiz
  • 1,209
  • 4
  • 12
  • 13
33
votes
8 answers

What can I use for a Crème brûlée if I don't have a blow torch?

I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top?
lomaxx
  • 5,518
  • 20
  • 51
  • 67
33
votes
5 answers

Is it safe to boil water in a microwave?

Our electric kettle broke. So this morning I used the microwave to boil water for the first cup of coffee. Only thing is - the water in south Africa is not really the best of quality when you get it from the tap. I presume using a kettle kills of…
Pork Chop
  • 1,173
  • 2
  • 15
  • 40
1 2 3
…
99 100