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1500 questions
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4 answers

Why is this spoon bent sideways

Can anyone ID this spoon? I took over a small kitchen and they have this thing. You can ignore the meat sticker, it’s a kosher thing.
mroll
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Is it safe to cook wine or vinegar in cast iron?

I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar. I'd like to use a cast iron dutch oven, but am concerned about the interaction between the wine and the iron. I've read…
raven
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7 answers

Is it possible to cook an egg in a thermos flask?

Scenario: I want to hard-boil a single whole egg with the least amount of effort and active cooking time. I don't own an egg steamer and don't want to buy another kitchen gadget that takes up space without being used most of the time. I also don't…
Elmy
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6 answers

Achieving perfection via manual drip-brew coffee method

Every time I make coffee it seems to taste different, and I've found there is a lot more room for error with the manual drip-brew method than using a Moka coffee maker or an automatic drip-brewer. There are too many variables to list, but I'll try:…
Peter Turner
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5 answers

How to use a ridged cast iron griddle?

While shopping the other day, I purchased a cast iron pan that has ridged griddle lines in it. I thought "oh, this might be nice for cooking meat!" but I'm not actually sure that's the case. How to use a ridged cast iron griddle? Or rather, is meat…
swashbuckler
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3 answers

What is the best way to store cucumbers? Do I refrigerate or not refrigerate?

I purchase the cocktail and snackable Persian cucumbers from my big box store because I enjoy the taste of the smaller cucumbers over the larger varieties. I always store them in my refrigerator because I purchase them from the refrigerated produce…
Chris Nace
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7 answers

What container for olive oil for longest shelf life?

I have bought a 5l container of olive oil which is impractical for daily use. I intend to decant it into something smaller but I'm not sure what to buy. I know that olive oil is affected by light and temperature. However particularly on light I…
Tom
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6 answers

I want my potatoes to be baked within an hour, but I forgot to preheat the oven. Should I put them in while preheating or not?

I forgot to preheat the oven while prepping my potatoes to be baked. Dinnertime is one hour away. I put them in anyway and turned on the oven. My spouse says I should not put them in yet because the oven will preheat more slowly with the potatoes…
JNL
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1 answer

What would cause the peel of a lime to turn yellow?

About a week ago, I purchased two limes, a lemon, a couple of kiwi fruits, and some oranges. When I got home, I placed them in a bowl. One of the limes ended up at the bottom of the bowl but there were still enough gaps between the fruit that it…
verbose
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Can I prevent honey from congealing/hardening in the pantry?

This question is inspired by this answer suggesting that honey lasts a long time. Unfortunately, it doesn't seem to last so long in my cupboard. I make sure it's sealed tight, but usually after only a week or two it's looking pretty nasty. Is…
Aaronut
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7 answers

Do modern ovens bake the same as the old ones? Is the new oven the reason popovers don't rise?

My popovers always popped over perfectly tall and golden using an old recipe handed down from the 40's, which called for baking at 400 °F and using old-fashioned glass custard cups. Now with my new electric oven, the popovers do not rise at all…
SusanMary
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3 answers

Why are savory crepes from some restaurants brown?

I've gotten savory crepes made with a darker batter than sweet crepes. What ingredients/cooking technique produce this?
David Ehrmann
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3 answers

Why is DIY yogurt not as stable as sourdough starter?

I have a sourdough starter which is now close to 15 years old. It has survived everything - including long pauses where it stood in the fridge for over a month or longer. It is incredibly stable and very hard to kill (at least I was not successful…
AnoE
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10 answers

Can you sharpen a ceramic knife?

Can you sharpen a ceramic knife?
Cary Jensen
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5 answers

Seasoned Cast Iron NOT being Non-stick

I've seasoned my cast iron for about 6 times after I got it. It is a 10" Lodge skillet. I used flaxseed oil for seasoning the cast iron pan. Followed every step found on the web, thin layer, baked at 400 degrees F for about an hour. There was no…
XTCK
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