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1500 questions
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votes
17 answers

How long should I cook pasta sauce?

I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic... After that I let it sit on a small flame for a bit more. As a result, the sauce set in the pot for a fairly long…
hizki
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7 answers

What is a substitute for mascarpone cheese?

I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
JustRightMenus
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2 answers

Is the foam on pasta water significantly more starchy than the rest of the water?

Often while cooking pasta I will take out some pasta water to incorporate into my sauce. The purpose is to transfer starches into the sauce to thicken and bind it. Is it better to repeatedly skim the foam that typically forms on top of the pasta…
orlp
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6 answers

What is the criss-cross pattern on top of peanut butter cookies used for?

I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork. What does this step do for the cookies?
KatieK
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5 answers

How can I tell if a broth carton with a twist cap is sealed?

Many companies offer broth in a box carton with a twist-off cap. In the US, these are usually 32 oz cartons but may be other sizes as well. Twisting the cap breaks a foil seal underneath, allowing one to pour the stock. There is no way to remove the…
mmathis
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4 answers

What do American chefs mean by "Red pepper flakes"?

I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried: Red chilli (e.g. Kashmiri, Birds Eye etc.) Red pepper (Capsicum) Red pepper (Jalapeno) Other…
Greybeard
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5 answers

Why is Diamond Crystal most usually recommended for kosher salt?

In a number of recipes, I see Diamond Crystal recommended as the kosher salt to use. Where I live, only Morton's is available. Is there some superior quality to Diamond Crystal kosher salt that I might not get out of another brand?
Jason P Sallinger
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7 answers

How to make ice cream without a machine?

I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting it to freeze it 2 hours, but three hours later, it was too late, still not frozen solid…
MatthewMartin
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8 answers

Dispensing fair shares of inhomogeneous soup

I love noodle soup and doling out bowl after bowl of it, but I have noticed that ingredients are not evenly distributed between bowls. However I have noticed that the bowls, even when filled to the same level, contain different quantities of solid…
Cong Chen
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2 answers

Cracked oven proof dish - trying to understand the physics of what went wrong

I was baking bread for the first time in years the other day, and the instructions said put a baking tray full of water in the bottom of the oven. I didn't have a metal baking tray, so I put a ceramic ovenproof dish in the oven, and let it warm up.…
samfrances
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2 answers

Why does cooking fewer eggs require more water/steam?

I have purchased a Nutri-Q 34360 Healthy Eating Egg Boiler: How does it work? - The eggs are cooked through hot steam. The instructions will guide you on the amount of water that is required depending on the quantity of eggs. It comes with a…
DavidPostill
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4 answers

Where do you want 90% lean beef?

The burger recipes I've found online called for rather fatty ground beef, like 80% or 73%. (Spruce eats: 15 - 20% fat), Smoked BBQ source: 15 - 20% fat, Taste of Home: 20 - 40% fat (sic!), Spoon university: 20 - 30% fat, The Kitchn: 20% fat, Serious…
Robert
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6 answers

How do I press avocadoes to make avocado oil?

Avocado oil is expensive and I've been trying to figure out a solution to make my own. I'd love to make a press (I do woodworking) but I haven't found anything online. Is there a way to extract avocado oil from avocadoes at home?
calico-cat
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7 answers

What is a "roux" and what are its uses?

I've had excellent Macaroni and Cheese that I was told was made with a "roux." What exactly is a roux, when is it used and what are the benefits of using it versus other cooking methods?
Oren Hizkiya
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6 answers

How can you melt chocolate without it getting wet?

I've tried a (few times) to melt chocolate but am obviously doing something wrong: Put a pot of water onto the boil Place a metal bowl over the pot Put chocolate into the bowl Wait for chocolate to go off! (Obviously the steam is rising from the…
Christian Payne
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