Cooking Stack Exchange
Cooking Stack Exchange

Most Popular

more tags
1500 questions
19
votes
4 answers

Can you put polystyrene in the microwave oven

I want to know for sure if you can use polystyrene trays (such as those that meat comes in) in the microwave oven? I have read some fairly official looking reports and articles that say there's not danger, but there is some anecdotal evidence that…
GarnerCX
  • 193
  • 1
  • 1
  • 5
19
votes
13 answers

Using cast iron on a glass range

I currently rent, and the only problem I have with the house we're in is that it has a glass-top range. I absolutely love my cast iron cookware, and use it as often as possible. I've heard a few reasons not to use cast iron on glass,…
stephennmcdonald
  • 8,466
  • 8
  • 37
  • 60
19
votes
8 answers

Should I taste-test food before serving it?

Do all chefs sample food before serving it? I ask because I feel like there is a huge sanitary problem here. If the chef gets a taste of the food, doesn't he risk his saliva getting into the food itself? When I cook at home, should I sample all…
yuritsuki
  • 1,777
  • 11
  • 25
  • 40
19
votes
9 answers

How do I get rid of bugs in rice?

Can you please suggest to me how to prevent rice from getting very small black coloured insects, they are really irritating us by spreading total house and bothering my little kid a lot. I am from Hyderabad, India.
user24629
  • 191
  • 1
  • 1
  • 5
19
votes
3 answers

Metal dust/shavings in food from knife wear?

I've been wondering about this for a while, since getting interested in knife sharpening. When using a knife, it will get duller. One (the primary) reason being that you "bend" the edge. You fix this using a honing steel. After a while though, you…
NiklasJ
  • 723
  • 1
  • 7
  • 18
19
votes
18 answers

Can UHT milk be used to make yogurt?

So I know you can't use UHT milk to make cheese, because of the way the proteins get denatured at that temperature. But can you use it to make yogurt?
Daniel Bingham
  • 2,830
  • 9
  • 29
  • 34
19
votes
1 answer

Difference between old fashioned and quick oats?

What are the difference between old fashioned and quick oats? Can they be substituted for one another in recipes?
SarahVV
  • 1,215
  • 5
  • 14
  • 17
19
votes
10 answers

How do you put out a grease fire?

I recently had a grease fire - the pan caught on fire from a little fat that spilled over the skillet. Is there a safe, quick way to put out a fire like this?
AttilaNYC
  • 7,566
  • 49
  • 96
  • 147
19
votes
6 answers

What's the best order to add ingredients to a Stir Fry?

I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires) I tend to chuck everything in together on a really hot wok, but…
Binary Worrier
  • 547
  • 1
  • 6
  • 13
19
votes
1 answer

Room temperature "rest" for fresh mayo?

On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to let the acid in the mayo kill any bacteria that might have been in the egg yolk. Sound…
Caleb
  • 4,796
  • 2
  • 23
  • 31
19
votes
7 answers

How to use a honey dipper?

I have a honey dipper I thought would be worth making use of. It does great at not dripping honey as I take it out of the jar. However getting the honey out of the dipper is another matter. I've tried holding it at various angles and gently shaking…
Rob Mosher
  • 291
  • 1
  • 2
  • 4
19
votes
5 answers

Can adequate heating transform spoiled food into safe food?

Suppose I have some food that became unsafe or contaminated by any means besides explicitly adding dangerous substances. It could be past the expiration date, or handled unsafely by leaving at room temperature too long, etc. Another possibility to…
Jeff Axelrod
  • 4,939
  • 30
  • 61
  • 81
19
votes
6 answers

How to dice tomatoes?

I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally got a very sharp knife which has made things quite…
Ryan Elkins
  • 6,203
  • 19
  • 50
  • 65
19
votes
8 answers

What causes tea to be bitter, and how can I avoid that bitterness?

How does tea become bitter between the moment it is packaged and the moment I drink it? Are there any chemical processes that take place when tea is stored or brewed that I can control to prevent making a cup of bitter tea? If the causes of…
Laura
  • 5,219
  • 7
  • 35
  • 65
19
votes
12 answers

Timing cooking: methods / workflow

I'm looking for methods to improve timing or workflow during cooking. How to multi-task effectively, getting the maximal amount of differing dishes on the table, for each course, etc. A multitasking / scheduling problem. Of course, practise makes…
Tobias Op Den Brouw
  • 3,694
  • 4
  • 29
  • 41
1 2 3
…
99 100