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1500 questions
29
votes
4 answers
Why does the second bowl of popcorn pop better in the microwave? And how can I capitalize on that?
Picture this.
I make 1/4 cup of popcorn kernels in the microwave. No paper bag - just a glass bowl with a glass lid, where the lid has holes in it to allow steam to escape. After about 5 minutes, about 3/4 of the kernels have popped. If I go…
nick carraway
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29
votes
13 answers
How do we escape the cycle of bad college eating?
Mouseover text: And yet I never stop thinking, 'sure, these ingredients cost more than a restaurant meal, but think how many meals I'll get out of them! Especially since each one will have leftovers!'
Randall Munroe really hit the nail on the head…
Ricket
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29
votes
8 answers
How can I curate ingredients for my child to do foolproof self-directed sensory play + baking?
My 6 year old child really likes to play "spices" where we put various herbs, spices, flour, and other ingredients into small jars, set those on a baking sheet, and give her a mixing bowl. She mixes them and, usually, makes some sort of dough she…
Steve V
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29
votes
2 answers
Why do Brussels sprouts only taste good when cut?
My mom always used to cook or steam Brussels sprouts whole. I always hated them and still do now if they are prepared that way. They tend to get a very sharp, slightly bitter vegetable taste, similar to over-boiled fennel.
But on the other hand,…
Julian Steinmann
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29
votes
3 answers
What could this utensil pair be used for?
The photo is of a utensil found in a European (French) kitchen. What is its use?
The knife is 7 inches (18 centimeter) long.
Robert Miller
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29
votes
3 answers
Why do Chinese grocers advise cutting and discarding flowers in Chinese vegetables?
Many times when buying Kai Lan:
and Choi Sum
Chinese shop staff heartily say
Cut flowers. Don't eat them. Flowers have insects.
Are they correct? How do the flowers harm you?
Were they referring to pollinators that land on those flowers?
user91594
29
votes
2 answers
What exactly is "Japanese" Salt and Pepper?
On a recent trip to Kyoto, I was eating at a Beef Katsu restaurant and one of the spices they made available for seasoning was described as "Japanese salt and pepper".
The spice blend was mostly white/black/gray in color, with no red.
The blend had…
ChaseMedallion
- 465
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28
votes
11 answers
How might I roast coffee at home without investing in an expensive roasting machine?
Tired of the bland supermarket beans and too poor to sate my thirst at the local roaster, so I've ordered 20lbs of green coffee beans online...
But, now what do I need to do to turn them into The Life-Giving Elixir? Not interested in crowding my…
Shog9
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28
votes
7 answers
How did people transport food before aluminium foil was invented?
I know this question does not concern cooking, however I wondered how people transported their food before aluminium foil was invented (circa 1900, which is not too long ago).
Did people in the middle ages only carry preserved food with them on long…
B.Swan
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28
votes
5 answers
Blowtorch - hardware store vs kitchen store. Is there a difference?
When looking for a blowtorch for the kitchen, you can buy some reasonably expensive tools. When looking for a blowtorch for plumbing, you can buy some reasonably cheap tools.
The price is different. The look is different. The principle is the same.…
BaffledCook
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28
votes
13 answers
What are the pros and cons of storing bread in various locations?
Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?
thelsdj
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28
votes
9 answers
What's the purpose of a bread box?
For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh. Like a cigar box, perhaps. But after looking for a bread box, I see that many are plastic and metal. Before I buy a…
indiv
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28
votes
10 answers
Cues to a reliable or unreliable recipe?
Over on this question about measurements we got into an interesting discussion about recognizing reliable recipes. What cues do you look for to recognize one you would trust? This is a community wiki question since it has no definitive answer. I'll…
Michael Natkin
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28
votes
2 answers
Which vegetables to use for stock?
Which vegetables and/or fresh herbs should be used when making vegetable stock?
Are there any vegetables/herbs that should be avoided?
Can parts of vegetables that would otherwise be discarded be included (eg. potato peel, carrot tops, onion skins)?…
SarahVV
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28
votes
3 answers
Food safety when tasting from dish
When making a dish, I of course taste it through out the process of cooking until its done. I have been extra careful - Each time I taste from the dish I use a new spoon - This means that I have to have ALOT of spoons ready all the time, and have to…
dan12345
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