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1500 questions
19
votes
2 answers
Dirty sheet pan left in oven for over a month. Is the oven safe to use?
I just discovered a sheet pan in my oven that must have been there for well over a month or more. It looked like it had been used to bake chicken and there was a burnt outline of the pieces, but there was no mold, only a rancid oil smell. I took…
Patti
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19
votes
4 answers
Why do my brownies inconsistently end up hard and thin?
When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies.
I bake them the same amount of time, use the same ingredients, and use the same equipment each time.
Are there any reasons why my brownies…
Jacob R
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19
votes
2 answers
Exploding shelled egg in microwave
My partner, dissatisfied with raggedy poached eggs, found an alternative method. Most likely on Facebook :P
Break an egg into a glass, add a little water, microwave until cooked.
The first attempt resulted in perfectly shaped, but particularly…
Steve
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19
votes
3 answers
Does preheating a pan before sautéing aromatics make a difference?
Many recipes call for things like garlic and spices to be sautéed first before combining other ingredients into a pan. I have always preheated the oil in the pan first to get a good “sear”, but is it possible to achieve similar, or at least…
proto_trash
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19
votes
2 answers
Why did my bagels flatten?
This weekend, I made Peter Reinhart's water bagel recipe from The Bread Baker's Apprentice. The bagels taste yummy, but they're flat wrinkly discs! What can I do next time to get nice puffy bagels instead?
The recipe is basically:
make a sponge…
sheesania
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19
votes
3 answers
Where did my fennel go?
I made tomato soup based on Adam Ragusea's recent video. It's a simple reciple:
Chop a medium-large onion, shave a bulb of fennel and toss both into a stick of butter with some freshly ground black pepper (he adds celery seeds, I added two stalks…
Ink blot
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19
votes
5 answers
Does the preparation of chicken liver mousse require force feeding of chickens?
The force feeding of ducks or geese required to prepare foie gras (French "fatty liver") is widely known and banned in some states. I was at a restaurant last night which offered "Chicken Liver Mousse." It was creamy, delicious, and quite…
user3871
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19
votes
13 answers
What oil to use when cooking steak, and what difference does it make?
When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?
Mark Davidson
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19
votes
8 answers
What tasks require or work best with a knife point?
Most kitchen knives have pointed tips. I can imagine trying to improve safety (e.g. if they're accidentally dropped) by rounding the tip. For example, a paring knife might look like the one on the right instead of the one on the left:
But I wonder…
Daron
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19
votes
2 answers
What's the white liquidy substance that can appear when cooking salmon?
When I cooked salmon filets on the grill last night, after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface of the filet a white liquidy substance that looked sort of like mayonaise or ranch…
Ben McCormack
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19
votes
5 answers
How to take care of Silicone cookware
I am starting to collect various piece of Silicone cookware. I would like to find out how others keep their silicone cookware clean or if they try.
I put my Silicone cupcake tray into the dishwasher last night and sure enough its does not clean well…
John Burley
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19
votes
3 answers
What if I microwave Beyond Meat?
I have a bag of Beyond Meat crumbles. Before reading the bag, I microwaved the crumbles in a bowl until they were thoroughly heated.
...Then I noticed that the bag says "DO NOT MICROWAVE". Is there a health concern with microwaving the product, or…
Tashus
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19
votes
5 answers
Is there a vegetarian gelatin substitute that is as strong as gelatin?
I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed chocolate molds and the like. Are there any real vegetarian substitutes here, or only…
user3579
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19
votes
2 answers
When baking a cake that calls for butter, should you use salted or unsalted?
I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted. What difference would it make??
user4053
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19
votes
6 answers
How to make bread with plain flour?
So... Since the lock-down everybody turned baker (can't understand why, since there is plenty of bread in the shops) and I can't find bread flour anymore.
Is there a way to use plain flour instead?
I have 1.5kg of strong flour left, can I mix it…
algiogia
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