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1500 questions
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10 answers

What types of cooking are pressure cookers most useful for?

We were just clearing out our kitchen and stared at this brand new, unused pressure cooker we got for our wedding over 10 years ago! We've never felt the need to use it before. I know it's supposed to be able to cook things really fast, but is…
Wil
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How can I safely use a blender with hot liquids?

One instruction in a new barbecue sauce recipe I'm trying out is to take the pot of simmering sauce and run it through a blender or food processor. I have now learned the hard way that blending hot liquid will cause the lid of the blender to…
JustRightMenus
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4 answers

How to make baking soda

I'm in a place where buying baking soda is proving to be quite difficult*, so I was looking for substitutions, and it seems there really aren't any. So this got me thinking: Baking soda is made (or otherwise harvested from nature) in some way. How…
Flimzy
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4 answers

How to know when to stop churning ice cream?

I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a buttery coating on the palate and lips. On the other…
Michael Natkin
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1 answer

Black Beans - Toss the soak water?

I'm making a two pounds of dry black beans by: Sorting out the rocks, dirt, malformed beans Washing any dirt or mud from the remaining beans Soaking for only 1 hour in 2 gallons of water and 2 Tablespoons of salt Add any non-acidic ingredients and…
DaaBoss
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18
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3 answers

What does the clock-like symbols under plastic containers mean?

Under many of my food storage containers of plastic, there are circles with numbers and an arrow in the middle pointing at one of the numbers. What does these symbols mean? Could it be recycling information? Plastic type? Production date? Serial…
Michael Johansen
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18
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11 answers

How can I cook more flavorful Chicken through and through?

When I cook chicken, the flavor seems to be concentrated in the skin. But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin. I've experimented with various seasonings, including…
Arlen
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12 answers

Can whole chilli peppers be frozen?

I have some Dorset Naga chilli peppers bought from the local supermarket. Aren't they lovely? :) Well, unfortunately, my local supermarket (I think the only one in the UK that stocks them) doesn't always have them in stock, so when they do appear…
CraigTP
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3 answers

What should I look for in a new kitchen knife set?

We've had the same knives for a very long time now, and we need a new set. What should I look for (or avoid) in a new kitchen knife set?
CyberSkull
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7 answers

Where can I find ancient ages/middle ages recipes and preparation techniques?

I always had an interest for recipes from ancient ages (ancient Greece, Roman empire) and middle ages (i.e. after the fall of the Roman empire until the Renaissance). It's nice to experience what people who lived hundreds of years ago ate daily, or…
Stefano Borini
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18
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3 answers

Why not cover the pot?

I have noticed some foods, such as quick-prepare ravioli, specifically state not to cover the pot when warming them. Why should the pot not be covered? I am especially interested in knowing when I can break this rule. Specifically, we heat food on…
dotancohen
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18
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3 answers

Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?

Assumptions: For American readers - I'm talking about Jello not Jam. in Australia Paw Paw refers to Papaya I've got a box of Aeroplane Jelly that states: DO NO ADD FRESH PINEAPPLE, KIWI FRUIT OR PAW PAW AS JELLY WILL NOT SET My question is: Why…
hawkeye
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9 answers

Fresh basil storage

How should fresh basil be stored? The packaging suggests that the optimal temperature is around 50°F, but I can't think of anywhere in an average kitchen at that temperature. A pantry is too warm, and a fridge is too cold. So which of the two is…
Tesserex
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4 answers

Is there no use for high temperatures in ovens?

I'm about to buy a new oven. I can buy one which is able to steam the food, or one without. The one with steam (a nice, but not necessary feature) only goes to 230 °C / 446 °F, while a regular one to 275 °C / 527 °F. The salesman claimed that no one…
NiklasJ
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6 answers

What is the difference between a spring roll and an egg roll?

The final challenge for a recent "Master Chef" was to make spring rolls. It seemed to me that they were really making egg rolls, like I've seen at any restaurant I've ever been to -- Chinese, Vietnamese, Thai, etc. What is the difference between a…
xenoterracide
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