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1500 questions
28
votes
4 answers

I want to make my own cheese. How do I get started?

I've seen people do their own mozzarella and it seemed easy. Any tips on how to get started (equipment, ingredients, recipes)? What about blue cheese and other stronger cheeses?
Curry
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28
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3 answers

What parasites are problematic in sous vide?

Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult. What are parasites that should be taken into account in sous vide cooking, or any other tightly controlled low-temperature…
Olli
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28
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5 answers

Ways to learn to season food correctly?

What is a good way of learning how to season food correctly? Are there some foods which are particularly bland until seasoned correctly that can be used to 'educate' your palate as to what is correctly seasoned?
Sam Holder
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28
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9 answers

Parmesan rind: should I use it, or trash it?

I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?
apaderno
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28
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4 answers

How do you make General Tso's chicken as generally found in the Eastern USA?

I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know what I'm on about. So, I am a huge fan of…
hobodave
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28
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8 answers

How do you open a coconut?

Without killing yourself or others?
forefinger
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28
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4 answers

How can I make a chocolate cup that looks like the seaweed on a sushi roll?

I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I can't figure out how to make the seaweed convincing. How do I do this?
yossarian
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28
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7 answers

What does al dente really mean?

Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. Actually many people began telling me this. In…
Theorian
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28
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4 answers

What meats can I serve medium rare and why?

It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this? Are particular bacteria populations present in…
Jon
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28
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3 answers

How to remove bits of egg shell from a cracked egg?

Sometimes when I crack eggs, I end up with a bit of shell in the egg. How can I easily get the shell out, as it always seems to evade my fingers?
Sam Holder
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28
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6 answers

What do "virgin" and "extra virgin" mean in regards to olive oil?

I have seen the terms "virgin" and "extra virgin" on bottles of olive oil. What do these terms mean, and how do they affect the flavor and cooking properties of the oil?
e.James
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28
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1 answer

Why do my silicone spatulas melt in frying oil?

I have bought three silicone spatulas so far and all of them start "melting" when used to flip frying eggs. I don't leave them in the pan or anything and, supposedly, silicone should be able to withstand much higher temperatures than frying oil. But…
notarobot
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28
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2 answers

Why doesn't Greek cuisine use a lot of spices, compared to neighbors?

According to what I know almost all countries in the Mediterranean which surround Greece use a lot of spices in their cuisine. Greece itself has been occupied by such countries for hundreds of years. There has always been trade and travel between…
cheater
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28
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2 answers

Why must fermenting meat be kept cold, but not vegetables?

This is a somewhat unique question, so I'll start by stating my assumptions that I understand to be "widely known" among food preservation enthusiasts. If any of these are not accurate, please let me know! Assumptions: Improperly handled food kept…
Ben Hershey
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28
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11 answers

What is the best way to clean a grater?

A grater is a very useful instrument in the kitchen and it's fun to use. You can use it for a lot of food: cheese, citrus fruit peel, nutmeg, all kinds of vegetables, etc. But cleaning a grater is a pain. Anyone here knows an easy and effective way…
Mien
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