Latest Cooking Answers

In reference to baking bread, what is a "mother culture"?

I saw this question entitled "How can I bake bread using a mother culture?", but I have no idea what a "mother culture" is. Can someone explain what the term "

Is there an easy way to french trim a rack of lamb?

I had to be part of a lot of french trimming of racks of lamb at the weekend, and it seemed to take a long time, so it got me wondering, is there an easy way to

Beer batter fish, keeping the breading from peeling right off while eating?

A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350

What is a proper Manhattan?

I've ordered these a few times, and had wildly varying results - hardly surprising, given the general lack of training among bartenders around these parts, but

What kind of beer for beer bread?

Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would ha

How might I roast coffee at home without investing in an expensive roasting machine?

Tired of the bland supermarket beans and too poor to sate my thirst at the local roaster, so I've ordered 20lbs of green coffee beans online... But, now what d

Jello Shots Techniques: Alcohol Concentration

When making jello shots, what proportions do you typically use? For hard liquor like Gin, Tequila or Vodka, I've been using 1 part hot water to dissolve the je

What's the proper way to muddle mint for a julep or mojito?

Not a huge fan of the mojito, but my wife loves 'em. A good julep is another matter... But mine have a bad tendency to end up with lots of little mint pieces th

Is zesting lemons effective when making lemonade?

It's too hot. The air is oppressive and sticky, and it just keeps getting hotter... I need a nice, cold glass of lemonade. Fortunately, I have a bag of lemons

Why does my chicken breast become so dry?

When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dr

What is the proper usage of a pie bird?

I have one of those ceramic pie birds that vent steam from a pie while it bakes. What benefit does using this provide to the end result? Also, in what types o

What are the differences between brown/golden sesame seeds and black ones?

Unhulled sesame seeds can be either light brown (golden) or black. Other than their color, are there other differences are their between these two varieties? W

How do you prepare and grill blackened salmon?

I've never grilled blackened salmon before, but is there anything more involved than simply sprinkling blackened seasoning on both sides and grilling it for 5-7

Less salty sauce based on soy

Basic ginger soy sauce: Mostly soy sauce, grated ginger, scallions, some rice wine. Some people find it too salty. What other liquids could I combine with the

Why use milk in scrambled eggs?

I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - wit

How do I remove bitter flavor from lime rind in soup?

I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for

What is the effect of using pasteurized milk in cheese making?

I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pas

How can I measure the performance of my stovetop pots and pans?

Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to be

Quickest, and safest way, to bring milk to boil

So I made homemade cottage cheese yesterday that had me cook the milk until it was just about to boil. I had it on the stove for at least half an hour because I

How do I get the burnt aroma off burnt food?

I sometimes burn the bottom of the pan due to carelessness or not stirring enough. The burnt smell tends to persist even after I seperate out the un-burnt bits.

How is mustard made?

I'd like to make mustard soon. What's the basic process to start with?

Are there any reasonable substitutions for lemon juice?

In the past I cooked myself into a corner when I realized mid-recipe that I didn't have any lemons or lemon juice available. Nor did I have any limes. I can't

What is the effect of the fat content of milk when making cottage cheese

I made cottage cheese yesterday using 1% milk while the recipe called for 2% milk. This got me wondering... What effect does the fat content of the milk used i

What is the best knife/sharpener setup for an active cook?

There are several posts that get close to this but I am looking for a specific knife(ves)/sharpener(s) combo(s) that can be used routinely and that work(s) well

How do you steam vegetables?

Assuming you don't have a "vegetable steamer" that you received as a wedding gift, how do you steam vegetables?

How can you melt chocolate without it getting wet?

I've tried a (few times) to melt chocolate but am obviously doing something wrong: Put a pot of water onto the boil Place a metal bowl over the pot Put chocola

How do I get my spring rolls crispy?

I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed. I cooked them in about 5cm vegetable oil

How do I cook scallops?

I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use

What is a "roux" and what are its uses?

I've had excellent Macaroni and Cheese that I was told was made with a "roux." What exactly is a roux, when is it used and what are the benefits of using it ve

What can you do with an infrared thermometer?

Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What are the primary