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1500 questions
17
votes
2 answers
Why are non-orange coloured carrots so uncommon?
Carrots come in a great variety of colours, from almost white to dark purple. However, the most ubiquitous colour variety is orange, and often the only to be found in regular supermarkets. Why is this?
citizen
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17
votes
2 answers
How do cooking utensils remain safe for use?
Say I were to be cooking chicken in a pan, and I'm using tongs to flip the chicken periodically. By the time the chicken is done, how can it still be safe to use the tongs I started with to handle the chicken? Obviously it's come into contact with…
Devon
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17
votes
14 answers
Turning regular noodles into no-boil noodles
I've been told by other that you don't need to boil the noodles for lasagna before you assemble and bake it. They claim that you can just lay them out on the pan raw and assemble as usual and the heat from the oven + the liquid from the sauce is…
Enrico Tuvera Jr
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17
votes
5 answers
What good substitutes for saffron exist?
I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain.
What good substitutes exist?
warren
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17
votes
3 answers
Does black tea have the highest level of caffeine? If so, why?
It's said that tea, in general, has lower levels of caffeine than coffee, and that black tea has more caffeine than green tea (which has more caffeine than white tea).
This suggests that the higher degree of fermentation of the tea, the higher the…
citizen
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17
votes
4 answers
How can you recognize cold milk that has gone bad or is about to?
The methods that I know to test cold milk is to either boil it and look for the break, taste it (yuk!), or hope it smells bad enough to know it's bad.
Is there an easy and scientific way to know whether milk is still good? and for how much longer…
MandoMando
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17
votes
10 answers
How to get a synthetic cork back in a wine bottle?
The past couple times I've bought wine stopped with a synthetic cork, I've had a very difficult time reinserting the cork after opening the bottle. It seems the cork expands after leaving the bottle, and it's made of such a rigid material that…
samthebrand
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17
votes
4 answers
Is it safe to use a propane torch bought at a Hardware store?
I've come across recipes that involve the use of a Butane or Propane torch. Is it safe to use a propane torch bought at the Hardware store, or is there something different about the torches and/or fuel that is sold at a culinary store?
Chuu
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17
votes
7 answers
Making yogurt without heating milk?
Most recipes for yogurt indicate that you should heat/boil the milk, then cool it.
Is it possible to skip this step, and use milk straight from the fridge? Would the result be terribly different?
Felix
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17
votes
6 answers
What distinguishes pork sausage from ground pork?
Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question.
I sometimes like to cook things using ground pork sausage, but much of the time it's nearly impossible to find…
David Z
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17
votes
2 answers
Does water boil faster with the lid on?
When bringing water to a boil from cold water, what effect does a lid have on the time to boil? Does it increase or decrease the time? How much? Why?
yossarian
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17
votes
5 answers
What's the difference between Salami and Pepperoni?
What is the difference as far as content-pork, beef?
AttilaNYC
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17
votes
9 answers
How to make large clear ice cubes
I want to make some ice cubes that are large (1" on a side or more), crystal clear, and perfectly cubical. I want them large to make my drinks dilute less slowly, and clear and cubical because I think it looks nice. When I make ice in the freezer,…
nohat
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17
votes
9 answers
How to add a salty/bacon flavor and texture to vegan collard greens?
As a vegan of nearly a year bacon has come as a "great loss" and my collard greens have suffered for it greatly.
I have been experimenting with tvp bacon bits, vegan bacon strips (both frozen and refrigerated), tempeh, liquid smoke, soy sauce,…
colejkeene
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17
votes
4 answers
How do you make paneer?
I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions:
What kind of milk do you need?
Can you use pasteurized & homogenized vitamin…
hobodave
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