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1500 questions
21
votes
4 answers

How can I cook an egg to win at egg tapping?

Easter is coming up, and I was wondering how I should prepare eggs to be as strong as possible for a game of egg tapping? The egg should still look and feel like a regular egg (although it's probably painted, because, y'know... Easter). This is a…
Marc Dingena
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4 answers

Saffron and coloration - is there a way to know why it gave the wrong color?

What would make saffron (or something) color pink, instead of the more usual yellows and oranges that saffron is known for? I had, a while ago, picked up a container of saffron from an ethnic store. On reflection, it didn't look like it was too…
Megha
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8 answers

Milk or water for fluffier scrambled eggs?

I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better. Does milk or water make eggs fluffier? Are there other…
way0utwest
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1 answer

Is it better to store chocolate in the fridge or at room temperature?

What is the best way to store dark chocolate to preserve chocolate and flavour?
Asha
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21
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3 answers

What is the point of a baking rack?

I notice when I bake cookies (usually chocolate chip or peanut butter) the recipe often says "place on baking rack to cool". Because I don't have one, I just place them on a plate after removing them from the pan. It doesn't seem to do any harm.…
Dorrene
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21
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4 answers

What's the point of "cheese alternative" that has dairy in it?

I was at Trader Joe's again, and I bought this cheese alternative. Being hungry out of my mind, the thought to check the ingredients never crossed it. Now I, a vegan, am stuck with having to eat a "cheese alternative" that contains the following…
JesseTG
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21
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5 answers

Why must the oven be preheated for a Pyrex glass pan?

This Pyrex glass safety label says "Always preheat oven". Any idea why?
davidjhp
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21
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3 answers

Why would I use Arrowroot instead of Cornstarch?

I've heard that arrowroot can be used just like cornstarch as a thickening agent. If I have both ingredients on hand, under what circumstances would I choose one over the other?
David Krisch
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21
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12 answers

How can I store chopped onions in the fridge without the smell?

I am cooking for a large group and am trying to do as much as I can in advance. One thing I would love to do in advance is chop several onions. I have done this before with a single onion; I stored the chopped onion in a plastic storage container…
Rebecca Chernoff
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2 answers

Can I peel a mandarin orange like the commercial canners do?

I can't stand the pith on citrus fruit. Canned mandarin oranges seem to have their segments magically removed from the outer membrane that surrounds it. I know how to supreme a citrus fruit, and that is what I do when I want to eat one, but the…
Debbie M.
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21
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7 answers

How do I make a fried egg with completely cooked white but completely runny yolk?

I like a fried egg with all the white cooked, yet all the yolk runny. I normally do this by separating the yolk and white, and putting the yolk in halfway through. Anybody know an easier way?
Nick
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21
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5 answers

Why is cheese never used in Americanized Chinese food?

While working weekends in an Americanized Chinese food restaurant I realized while many ingredients are used, no dishes contain cheese. This seems to be the case for every chinese dish I have ever seen in America, where as almost any other type of…
John
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21
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4 answers

Can you eat turkey eggs?

I'm considering acquiring a few turkey hens and was wondering can you eat Turkey eggs? Has anyone eaten one? How do they taste?
Neil Meyer
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21
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2 answers

To which internal temperature should I cook beef for rare/medium/well done?

I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
apaderno
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21
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3 answers

Is it possible to preserve color in steamed vegetables?

When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of cooking them for too long or is there some other way to preserve the bright green color?
Ryan Elkins
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