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2 answers

How do I ripen unripe oranges and grapefruits?

Sometimes when I buy oranges or grapefruits I find out that they are rather unripe when I get them home. How do I ripen them?
hobodave
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15 answers

The best way to clean a French Press coffee maker

I have been using a French Press coffee maker for quite some time now, and I have tried a few methods for removing the spent coffee grinds from the vessel. It is always a bit of a chore to this in an efficient manner without making too much of a…
akf
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2 answers

Is it generally better to cut chicken breast with or against the grain?

I realize it may depend on what you're doing, but as a general rule, which is preferred and why?
Jaydles
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4 answers

Do honing steels wear out?

We have a knife set that's approximately 15 years old, and as we were honing a knife tonight, a question arose. Do honing steels get worn down over the years? Should they be replaced? If so, how often?
Martha F.
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10 answers

Difference between Maida and All purpose flour

I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for making Naans and such)
Narmatha Balasundaram
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5 answers

How can I identify dutch process cocoa?

I have a hard time finding "dutch process cocoa" in the store sometimes. What other names might dutch process cocoa be known as? Is there something else in the ingredients that might identify dutch process cocoa. What is the key property of…
KatieK
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10 answers

Can you reuse marinade used with raw chicken?

I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if that makes a difference. Intended use of used…
Coltin
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2 answers

What were historically commonly used cooking oils in Japan?

When we think of Italy or Spain, we think of olive oil. When we think of India, we think of ghee. If I was trying to make something that tasted Japanese at home, I wouldn't use olive oil, because if I start with olive oil, that will permeate the…
jogloran
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What do Americans mean by Coffee and Cream?

When Americans say "Would you like cream in your coffee?", do they mean powdered creamer (milk or milk-substitute)? Basically what South Africans know as Cremora or do they put heavy or double cream in their coffee? Is cream some sort of collective…
Neil Meyer
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2 answers

Difference between letting yeast dough rise cold and slowly or warm and quickly

Some yeast dough recipes call for storing the dough in a cold place overnight (and usually more rising steps); others ask for keeping it warm for a shorter period of time. It is clear that the yeast is more active (does more fermentation per time)…
Peter - Reinstate Monica
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3 answers

When does a spatula or spoon become sterile during cooking?

Imagine the scenario. You are cooking chicken in a Bechamel sauce. First you fry the raw chicken in the butter, stirring until the chicken is partially cooked. You then add some flour, stir and fry some more. You then add milk, a stock cube and…
Greybeard
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6 answers

Why don't my cookies flatten?

I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as I can tell, I am following the recipe exactly.…
user3058
20
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4 answers

Can we keep alcoholic beverages indefinitely?

I have some never opened alcoholic bottles under the kitchen sink and has been there for years. The are basically whiskey, vodka and bacardi. I always thought that alcoholic drink never go bad and even the taste doesn't spoil and can be kept for…
Jim
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3 answers

Can you shred raw potatoes to make mashed potatoes?

When cooking sous vide, will shredding the potatoes, instead of cubing them, work just as well or could it have unintentional consequences? Context: I am trying to improve my mashed potato recipe to get more consistent results. Unfortunately, I…
Nicholas Summers
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5 answers

Ginger and yeast

I came across a recipe for buttermilk yeast bread which includes: pinch of ginger (helps activate the yeast) I tried searching around for more information about that, and the best I came up with was this "ask a scientist" question which suggests…
Cascabel
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