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1500 questions
18
votes
9 answers
How should one go about reheating pasta?
Ok, so, I know the answer, "You shouldn't, because it's easy to make it fresh."
But on occasion, I end up making too much pasta, not having enough sauce, etc. and the pasta gets stowed in a tupperware awaiting a secondcoming. Usually it just ends up…
TJ Ellis
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18
votes
4 answers
Fat contents from different types of ground beef when drained
At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat content) to the extra lean 90/10. The less fat content, the…
Rebecca Chernoff
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18
votes
4 answers
Can I clean enameled cast iron with steel wool?
I've got a new enameled cast iron skillet that I've been cleaning with stainless steel wool along with a standard dish rag.
It occurs to me that scratches in the enamel might eventually cause problems. What's the consensus? Is steel wool safe to…
Eric Goodwin
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18
votes
6 answers
Grilling burgers: flip once, or keep flipping?
When grilling burgers I usually flip several times, but have recently been advised to cook forever on once side, flip once, cook and be done.
Is that the best way to do it?
How do you know when a burger is ready to flip?
Jay
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18
votes
11 answers
What's the difference between a Stromboli and a Calzone?
On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli, because the menu has a single Calzone but a list of different Strombolis. But I doubt…
Tim Lytle
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18
votes
1 answer
My applesauce has fermented, is it safe to bake with?
I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the container is plastic) of store bought store-generic applesauce that's been sitting on a cool…
Schilcote
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18
votes
6 answers
Jamon Serrano smells awful
I don't know a thing about cured ham, but I just opened this ham, and while I realize a cured ham probably has a peculiar smell, I can't imagine this horrific stench being intended. My entire apartment smells like a trashcan on a hot day, and the…
Sir Guy
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18
votes
6 answers
Does "American" Food exist around the world?
In America, foods generally considered to be of foreign origin are referred to by the country or region which they are originally from.
For example, "That Italian restaurant just opened, let's try it.", there are many Italian restaurants in…
John
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18
votes
4 answers
Is it true that all salt is sea salt?
I heard Alton Brown say that on Next Food Network Star. Is it true? What about salt that is mined, or salt from salty lakes?
Jolenealaska
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18
votes
4 answers
Other ‘hot’ spices?
The restaurant assured me that there was no “chilli” in the food, but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth?
It was a Sri Lankan restaurant, very reputable. My host had mistakenly told the waiter…
jane bowden
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18
votes
5 answers
How can I integrate molecular gastronomy into regular cooking?
I love the science-y, geeky side of cooking, and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is that it tends to become an end in and of itself rather than an integral part of a dish. This…
yossarian
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18
votes
5 answers
Why boil octopus with wine cork?
I saw a recipe (in Croatian, check out if you understand) for making octopus salad that says boil the octopus with a piece of wine cork. The article doesn't explain what effect the cork gives. Do you know what the purpose of it may be when added…
amphibient
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18
votes
5 answers
How do you know when a cultured item is no longer safe to consume?
How do you know when yougurt (for example) is no longer safe to consume?
Do I know it from the taste, how it smells, or something else?
apaderno
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18
votes
10 answers
Is it safe to cook with rainwater?
Is it safe to use rainwater as an ingredient versus tap water - or even cooking things in it like pasta? Would there be any differences in measurements or cooking times - the thought being that there are no chemicals in it versus Tap Water?
AttilaNYC
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18
votes
5 answers
Why are foods often packaged in weird measurements?
Whilst shopping I have noticed quite a number of products having very weird measurements. for example my jar of peanut butter is 127g, but I can't spot a pattern here.
Is this just a random part of production, or is there some reasoning behind this?
Terry
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