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1500 questions
22
votes
1 answer

What is this yellow and white mass inside my red cabbage?

My wife cut a head of red cabbage in half and found this yellow and white organic mass inside it. We never saw anything like it before. Can anyone tell me what it is? Would it have been safe to eat? Could we have just cut off this portion of it and…
Cave Johnson
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22
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8 answers

Kneading bread with arthritic hands-any tips?

I love to bake bread, but its too painful to knead it by hand for long enough! Anyone have any work-arounds? I'm not a seasoned bread maker, and I have a bread machine, but I don't like bread baked in it!
Heather
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22
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7 answers

How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?

This is a problem I've had with several types of food/sauce. I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it simply won't pass through a funnel into a squeeze bottle. I want to be able to transfer…
WackGet
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22
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6 answers

What exactly is apple cider?

What exactly is apple cider? I've been using Apple Bandit Cider for some recipes in which I needed to reduce the cider. However the Apple Bandit Cider is like a low-alcohol fresh cider/beer kind of drink. And I recently heard that this is an…
Remco Vink
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21
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5 answers

How to make thick Asian sauces?

Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes make dishes in a crock pot; we have a recipe for a teriyaki chicken, and another for a…
GendoIkari
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21
votes
2 answers

Why do egg white cartons warn that pasteurized egg whites shouldn't be used for whipping or meringue?

We're baking a ton of meringue cookies for a party this weekend, so I picked up a carton of egg whites. It wasn't until after I got home that I noticed a warning stating: "Due to pasteurization, liquid egg whites are not recommended for whipping or…
Matthew
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21
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3 answers

Is IKEA frozen salmon safe to eat raw in sushi?

I was wondering if IKEA's frozen salmon was safe to be eaten raw in a home cooking environment? It's farmed which is a plus from what I've read, but I couldn't really find any data on their freezing process (except their little note about customer…
kiwibg
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21
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4 answers

Can one eat a balanced diet if one only cooks once a week?

Is it possible to have a balanced (healthy) diet if one only cooks once a week? I am talking about batch cooking, not eating lots of costly pre-made foods. ”Pre-made food” refers to pre-prepared salads, microwaveable dinners, and other similar…
Demi
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21
votes
12 answers

How do you correctly soften butter for spreading?

How do you correctly soften butter for spreading on bread? Is it simply a matter of leaving it at room temperature for a few hours, or do tools like butter conditioners do a better job?
Brian Willis
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21
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2 answers

What does it mean that a pan is "anti jamming"?

Lots of shops call their food pans "anti-jamming", but I have not been able to find out what that means. I don't think it's related to radio communication or making fruit jam :) Here is an example:
Mads Skjern
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21
votes
11 answers

Fix for Greasy Pulled Pork?

The Problem: Recently, I've been on a pulled pork kick. My go-to method has quickly become pressure cooking, since it's relatively quick and it allows me to set the timer and forget about cooking for a while. The problem is that my meat frequently…
MLMcFadden
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21
votes
1 answer

What to expect from canned bear meat?

I aquired a can of bear meat from Finland. I'm not sure what to expect of the contents of the can. Will the meat be pre-cooked? I can find some ideas online for preperation of fresh bear meat, but grilling probably doesn't translate too well for…
Martijn
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21
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6 answers

What is this Italian Cookie called?

I'm looking for a recipe for an Italian cookie that I remember having as a child. The cookie is shaped like a gnocchi or cavatelli but is much bigger, about 1.5 inches long and slightly larger than a quarter in diameter. It is distinctly 'C'…
Joe Casadonte
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21
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1 answer

(Why) do onions taste sweeter when cooked at lower temperature?

I use onions to add a sweeter taste to some dishes, for example in tomato sauce for pasta. I cook them in oil, with some salt, before adding the other ingredients. It seems to me that when I turn the temperature too hot, the onions don't become…
Hanno Fietz
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21
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4 answers

Garlic turning green?

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", but the color certainly isn't appetizing.…
Lee
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