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1500 questions
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votes
4 answers

Should maple syrup be stored in the refrigerator?

Is there any reason to store maple syrup in the refrigerator? It tastes better when it's a little warmer.
Goodbye Stack Exchange
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18
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4 answers

Why should I boil pretzels in baking soda water before baking?

This weekend I made pretzels from Alton Brown's recipe. This recipe, and others I've seen, call for dipping the pretzels one by one in boiling water with baking soda for 30 to 60 seconds. I assume the boiling water will help the pretzels come up to…
stephennmcdonald
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7 answers

Is copper cookware really better than stainless steel?

This is somewhat related to the question about copper vs. cast iron, but this is about copper vs. pure stainless steel. I had an old stainless steel stockpot that warped (it was very, very cheap stainless steel, paper thin) and have to replace it…
Aaronut
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18
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5 answers

How to make century eggs?

I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few years now, and I desperately miss century eggs. It's impossible to purchase them anywhere…
toriningen
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18
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3 answers

Why do you need raw milk to make butter?

I was reading about making butter at home and all the recipes called for raw (I presume this means unpasteurised) milk. Why is this? They also said to wait for the cream to separate from the milk. I've never seen this happen - is there something…
Brendan
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18
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3 answers

If I want my garlic to taste in a very specific way (with bite or without bite) what should I do?

I don't always want my garlic to taste the same way. Sometimes I want only the deep umami flavor without the bite (so I let it cook more) and sometimes I look for a strong garlic bite presence in the dish. I know it depends on how you slice and cook…
Bar Akiva
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18
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9 answers

What are the keys to leopard-spotting pizza crust?

What are the most important factors to achieving leopard-spots on pizza cornicione? I've tried so many different things but still can't get to the level of consistent leopard spots that I've seen others create. I want a pale crust except very…
dpollitt
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18
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6 answers

What is the difference between shawarma and gyros?

I see both of these terms used in restaurants that seem to specialize in meat on a vertical rotisserie served in a pita sandwich. I'm not clear on whether there is a difference between the two or if they are just colloquial names for the same thing.
Michael Natkin
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18
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6 answers

How do I convert between the various measurements?

I found a recipe that's using one or more measurements that I don't recognize. How can I convert it to a unit that I use locally? Alternative question template: (to improve searchability): How can I convert an Imperial weight or volume measurement…
forefinger
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18
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3 answers

Why not air-dry knives?

I've read that one should hand-wash knives, and I mostly buy that. I've also seen advice that one should dry them immediately and put them away. Why shouldn't knives air-dry? Aside from the unsightly water stains, is there any downside to letting…
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18
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5 answers

What is a substitute for going to culinary school? Is there?

We live in the information age. What can I do to learn everything that I would learn in culinary school, but use the available resources that are out there?
milesmeow
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18
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4 answers

How can I tell which limes have the most juice?

I frequently find myself at the grocery store looking at limes for cocktails and wondering which will yield the most juice. Sometimes, a lime will practically liquefy itself (which is what I want), yet I also get some that will yield almost…
JS Lavertu
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18
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4 answers

Could you smoke a sauce?

I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot off and just put the lid of the weber on. Can you…
Neil Meyer
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18
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3 answers

Are vegetables poisonous if they have roots, are sprouting or are many weeks old?

Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste? Can I use my potatoes or carrots if they already has some roots...? How about when my onion is sprouting?
Tuomas Hietanen
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7 answers

What is the easiest way to shred chicken?

Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming. Are there any secret ways to easily do this?
Brh
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