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1500 questions
26
votes
4 answers

Can I freeze roux?

Is it possible to prepare a (large) batch of roux and then freeze it, or will the texture and flavour be destroyed in the process?
Ruben Steins
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26
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7 answers

Cutting boards: What are some general tips on purchasing and using a cutting board?

I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage. What are the pros and cons of the following and why? Wood versus plastic or other…
JYelton
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26
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12 answers

What can I cook for Indian guests without trying to mimic Indian cuisine?

I am raised in Belgium, with the Belgian cuisine related to the French and (to a much lesser extent) the German. I'm having Indian friends over for dinner and I don't know what to cook for them. Last time I had an Indian friend, I tried to cook…
Philippe
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26
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5 answers

How to prevent pizza dough from stretching back

I have a problem with my pizza dough. I start to shape it but it is somewhat difficult to make it bigger and thinner because the dough stretches back to its initial form. Any ideas?
Sinan
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26
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7 answers

How does one find recipes given an ingredient rather than the recipe name?

How does one find recipes given an ingredient rather than the recipe name?
CW Holeman II
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26
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4 answers

What's the difference between pan frying, sauteing, and shallow frying?

As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?
user73
26
votes
6 answers

Why not use alcohol ice?

I don't really drink alcohol so it's more of a theoretical question. I know that some people don't like ice because it dilutes the drink, so they prefer to use metal or stone cubes instead. However they have smaller thermal capacity and thermal…
Amomum
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26
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9 answers

How to dispose large amount of wet sugar?

I semi- regularly make my own dried, aged meat. As the first step, I keep it for 24-48 hours in sugar. Sugar sucks water out beautifully and when I'm done with it, it's dripping wet. So I have 10kg of dripping wet sugar that cannot go into compost…
Mołot
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26
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4 answers

How Can Cooked Meat Still Have Protein Value?

I've been taught 2 things that seem to contradict each other: Cooked meat has plenty of protein Heating proteins denatures them and damages/changes them If this is the case, then cooked meat must have very little usable protein, which is clearly…
Tom J Nowell
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26
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3 answers

Does cooking food inside a pressure cooker and then leaving it locked preserve it similar to canning?

I have made some food in my pressure cooker and left it in room temperature for over a week. When I opened it, there was no mold. I threw it out because it might have still been bad, but this got me thinking. Since canning is basically cooking food…
MatthewRock
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26
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4 answers

Potato for a purpose

I noticed that my super market sells packaged potatoes for different purposes, for example they sell: potatoes for a salad potatoes for baking potatoes for frying etc.. They all look pretty similar to me. Are these labels just for marketing, or is…
failedCoder
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26
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11 answers

Should Chorizo Be Peeled Before Cooking?

For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Chorizo first. It's pain to peel, and I've not noticed any difference. What is the skin of a…
Andrew Wilkinson
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26
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6 answers

How to prepare butter for baking when time is limited?

From my experience, the best way to use butter when baking is to let it soften to room temperature. However, sometimes one is short on time and must use the microwave to soften the butter. I always felt that cookies are better when the butter is a…
Goodbye Stack Exchange
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26
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5 answers

How do I get better at tasting?

I think this question might be borderline off-topic. I am open to suggestions for making it fit the SA format better Many drinks (coffee, whisk(e)y, wine) are more enjoyable once one can discern the different flavours in those drinks. I.e., once…
LSchoon
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26
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4 answers

Is the yellow skin of a raw chicken indicating that it has been dyed?

Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and asking people who have knowledge about raising chickens but have received a lot of…
Adzuira Musule
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