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Questions tagged [traditional]

24 questions
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Chicken Stock - Absorbed all water?

I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan, covered with water and set to simmer for a…
CookingRookie87
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Is there really a tradition of some kind to eat white bread when it's hot outside and dark bread when it's cold?

I've heard this more than once in my life: This hot weather really is suited for white bread. In the winter, we can eat the dark bread again. And variations of that. Is that based on any kind of logic/tradition? Why exactly is white bread "more…
M. Santistevan
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What are the conditions that raw milk, just milked from a cow, should stand to obainin thick traditional Romanian smântână?

Let's say I have fresh, raw, unpasteurized milk, just obtained from a local cow owner who milked the cow within the last hour, the milk is still slightly warm from the cow's body heat. In what conditions it should stand and for how long, to obtain…
lowtoxin
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What are Hull Hotcakes?

I'm trying to identify a type of breadcake common in Hull when I was growing up, n the hopes of getting my hands on some again, either bought, or made myself. Original As a six-year-old boy In the early 60s living in Pullman Street Spring bank…
rick cullen
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Is the appetizer of a three-course meal always a salad?

A dictionary says A three-course meal in a local restaurant will not cost more than $10. The three-course meal includes an appetizer, entrée, and dessert. The first course of the three-course meal is a salad. It seems to indicate the appetizer…
Piete3r
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Traditional Easter Turkey

I was talking to my butcher today who told me that lamb is a fairly recent favourite at Easter and that turkey used to be traditional (in England) I spoke to my mum and she confirmed that her parents always used to have turkey then too, though she…
Jeremy French
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what is the point of making jam if it consumes pectin which requires fruit to make

Making jam usually requires pectin which is extracted from fruit. If the traditional purpose of making jam is to preserve fruit, why would it be a good idea to extract the pectin from one fruit to preserve another. This seems circular.
Mathew
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Chinese chicken balls - should the chicken be precooked?

There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to BIR take-away chefs) before coating and frying, others just coat the raw chicken…
Greybeard
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Use of traditional copper sauteuse pans

I have been given a set of very thick and heavy tinned copper sauteuse pans, 5 in all, ranging from large down to small. I have no idea what they are used for. They don't come with lids but I have copper lids with gunmetal handles that came with a…
Howard Dare
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