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1500 questions
27
votes
7 answers

How to keep onions from sinking in a salad

How to keep onions from sinking in a salad? I like raw and cooked onions. I like raw onions in a lot of salads but the problem is diced onions end up in the bottom of the bowl.
paparazzo
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27
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4 answers

Wok preparation and caring

What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
statenjason
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27
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15 answers

Grilling veggies & meat on same surface for vegetarian guests

If I grill veggies and then grill meats (or vice versa) on the same surface, is heating and brushing the grill an adequate method to assure I haven't offended a vegan or vegetarian?
Steve
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27
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3 answers

What are the pros and cons of Convection Microwave Ovens?

Are convection microwave ovens a useful item to have? Or are they not good as a microwave and not good as a convection oven either? I understand that a regular convection oven helps to cook things faster. But a microwave cooks things pretty darn…
milesmeow
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27
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4 answers

What are the benefits and drawbacks of washing dishes in hot water?

When hand-washing dishes, it seems commonplace to wash dishes in hot water. This LifeHacker article about washing your hands in hot water versus cold water points out that: It's certainly true that heat kills bacteria, but if you were going to use…
Insane
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27
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3 answers

How does a splash of vinegar help when poaching eggs?

What does splashing in a shot of white vinegar to the simmering water do when poaching an egg? Is it for taste or is it supposed to react in some way with the albumen?
Eight Days of Malaise
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27
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4 answers

Does resting the dough for a long time reduce the need to knead the bread?

In this article by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable alternative? I've tried the recipe and found that the bread was more dense than a properly…
Curry
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27
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6 answers

Is ground beef that was in the refrigerator for two weeks and has turned brown still usable?

I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (not red, as when I bought it). Is it safe to use to make hamburgers?
Ben McCormack
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27
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4 answers

What is the rind of Brie cheese made of?

We were eating brie cheese last night, and someone asked if the rind was edible. I was tempted to say "yes, it's not plastic". But then I realized that while it doesn't look like plastic or wax, I really have no idea what it's made of. Is it…
J.A.I.L.
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4 answers

Shiny side or not for foil?

Does it make any difference when you wrap food with aluminum foil for grilling or baking or making a steam pouch whether you put the shiny side in or the shiny side out? I've seen at least one answer to a questiong about grilling that made mention…
Jay R.
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27
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6 answers

How to caramelise onions?

Often recipes ask for caramelised onions. What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a low heat they can brown a bit too much if they are not stirred continually.
Sam Holder
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27
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4 answers

Why do some recipes recommend Kosher salt?

Is it healthy or more tasty?
CodeToGlory
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27
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11 answers

How do I make soft chapattis?

I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat flour, pinch of salt. The dough rolls out fine,…
Sushma
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27
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11 answers

Does kimchi go bad?

I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there isn't a date stamped on the jar. Does it go bad or should it be fine since it's…
Vecta
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27
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10 answers

Why is it important to add salt during cooking?

This may seem like a silly question, but given that each persons' tastes are different why is it that salt is added during cooking? It seems better to just allow the person eating the food to add their own salt to taste as opposed to forcing the…
O.O
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