Tag: cooking

@MiaWang

: How do I recognize that yogurt has turned bad? Possible Duplicate: How do you know when a cultured item is no longer safe to consume? How does one tell when yogurt turns bad? Month-old yogurt smells the same as just

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@RunaDurhuus

: When can artificial vanilla extract be used in place of real vanilla extract? There's another question about the difference between artificial and real vanilla extract, saying people can tell the difference, but perhaps not

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@RunaDurhuus

: Pickling green peaches: is the fuzz a must? Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green

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@LeeWang

: How do I get the slimy clumps out of my bisque? I used potato starch instead of cornstarch, as a thickener and forgot to make a slurry first. Unfortunately, the bisque isn't a pureed bisque, it's mushroom, celery and onion.

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@DavidPeters

: Cooking a nice pan seared steak for picky eaters So here's the situation: I love a tasty steak. I also have really particular family. If the meat is not cooked all the way (aka very little or no pink left) it's still partly

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@SamuelRichards

: Which tools can be used to safely cut bone? I need to cut various types of bone for its marrow (ie, leg of lamb, or pork bone). I'm wondering what type of tool would accomplish this safely. I've considered bolt cutters, saws,

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@JackieMeek

: How should I fry onions without burning them? Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they

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@RachelBlack

: Making Tomato Sauce from Tomato Paste I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients. I've been combining

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@PhillKarl

: Why does my chicken get dry skin in the freezer? Sorry guys, but I suspect I have a bit of a newbie question here. When I buy raw chicken breast, I like to open up the package immediately and separate it out into 3 portions

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@PatrickSeinfield

: Why let dough rise twice? I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead again Let it rise again Why do they

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@BobRusto

: Marinate sundried tomatoes with ethanol overnight? One of my favorite meals is an oil pasta with sundried tomato, pork belly, and broccoli. When I make it, I put a cap or two of scotch after adding the tomatoes and it really

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@JackieMeek

: What replaces egg in vegan sponge cakes? I already know there are a few vegan egg replacements, such as: Aquafaba Coconut milk One tablespoon of apple puree with 1 tablespoon of dense oil (coconut oil or corn oil I guess)

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@LeeWang

: Does sour-cream go bad? I have had a container of off-brand sour-cream I bought from the grocery store in my refrigerator for almost two months. When will it go bad or will is ever go bad?

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@JerryRodrick

: How to make my cinnamon rolls less bready? I make it like this 3/4 cup milk, 1/4 margarine, 3/4 flour, 25 ounce yeast, 1/4 white sugar, 1/4 water, one egg. I leave it for thirty minutes, and it hardly rises. When cooked,

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@JohnClane

: Prevent onions and potatoes from sticking to bottom of steel pot for stew I make bulk lentil stew every week as a form of meal-prep. The first step in my ad-hoc recipe is to fry some onions in oil. If I add spices to these

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@SamuelRichards

: Proper use of induction vessels I accidentally bought a set of induction vessels. Currently I have a gas cooking range. Can induction vessels be used on a regular gas stove or electric stove?

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@SoniaPros

: Is it safe to eat a pork loin that has been refrigerated for 6 days? I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste,

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@JessieLoos

: How long do you let a turkey rest after cooking? I have heard mixed advice on how long you should let a turkey rest after cooking. Last year my wife and I watched a Thanksgiving cooking show with Gordon Ramsey and he said

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@TeddAnderson

: Loose-leaf tea: specifics of re-steeping multiple times? I'm an avid tea drinker who drinks several cups of loose-leaf tea every day. My usual steeping technique is to fill a teapot with about 3 cups of boiling water, wait

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@CatherineCorbett

: Is it better to store chocolate in the fridge or at room temperature? What is the best way to store dark chocolate to preserve chocolate and flavour?

: How do I recognize that yogurt has turned bad? Possible Duplicate: How do you know when a cultured item is no longer safe to consume? How does one tell when yogurt turns bad? Month-old yogurt smells the same as just

: When can artificial vanilla extract be used in place of real vanilla extract? There's another question about the difference between artificial and real vanilla extract, saying people can tell the difference, but perhaps not

: Pickling green peaches: is the fuzz a must? Last year, I had to thin the fruit on our peach tree to keep the branches from breaking once the fruit matured. Rather than throw away all the quarter- to half-dollar-sized green

: How do I get the slimy clumps out of my bisque? I used potato starch instead of cornstarch, as a thickener and forgot to make a slurry first. Unfortunately, the bisque isn't a pureed bisque, it's mushroom, celery and onion.

: Cooking a nice pan seared steak for picky eaters So here's the situation: I love a tasty steak. I also have really particular family. If the meat is not cooked all the way (aka very little or no pink left) it's still partly

: Which tools can be used to safely cut bone? I need to cut various types of bone for its marrow (ie, leg of lamb, or pork bone). I'm wondering what type of tool would accomplish this safely. I've considered bolt cutters, saws,

: How should I fry onions without burning them? Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up burning before they

: Making Tomato Sauce from Tomato Paste I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients. I've been combining

: Why does my chicken get dry skin in the freezer? Sorry guys, but I suspect I have a bit of a newbie question here. When I buy raw chicken breast, I like to open up the package immediately and separate it out into 3 portions

: Why let dough rise twice? I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form: Mix dough together and knead Let it rise Knead again Let it rise again Why do they

: Marinate sundried tomatoes with ethanol overnight? One of my favorite meals is an oil pasta with sundried tomato, pork belly, and broccoli. When I make it, I put a cap or two of scotch after adding the tomatoes and it really

: What replaces egg in vegan sponge cakes? I already know there are a few vegan egg replacements, such as: Aquafaba Coconut milk One tablespoon of apple puree with 1 tablespoon of dense oil (coconut oil or corn oil I guess)

: Does sour-cream go bad? I have had a container of off-brand sour-cream I bought from the grocery store in my refrigerator for almost two months. When will it go bad or will is ever go bad?

: How to make my cinnamon rolls less bready? I make it like this 3/4 cup milk, 1/4 margarine, 3/4 flour, 25 ounce yeast, 1/4 white sugar, 1/4 water, one egg. I leave it for thirty minutes, and it hardly rises. When cooked,

: Prevent onions and potatoes from sticking to bottom of steel pot for stew I make bulk lentil stew every week as a form of meal-prep. The first step in my ad-hoc recipe is to fry some onions in oil. If I add spices to these

: Proper use of induction vessels I accidentally bought a set of induction vessels. Currently I have a gas cooking range. Can induction vessels be used on a regular gas stove or electric stove?

: Is it safe to eat a pork loin that has been refrigerated for 6 days? I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste,

: How long do you let a turkey rest after cooking? I have heard mixed advice on how long you should let a turkey rest after cooking. Last year my wife and I watched a Thanksgiving cooking show with Gordon Ramsey and he said

: Loose-leaf tea: specifics of re-steeping multiple times? I'm an avid tea drinker who drinks several cups of loose-leaf tea every day. My usual steeping technique is to fill a teapot with about 3 cups of boiling water, wait

: Is it better to store chocolate in the fridge or at room temperature? What is the best way to store dark chocolate to preserve chocolate and flavour?

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