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Cooking & Recipes
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- 27Upvotes of all answers in this question
What would be a good side dish to spaghetti if you aren't making a salad?
22 Answers2 weeks ago - 3Upvotes of all answers in this question
- 3Upvotes of all answers in this question
If someone doesn't like fish or lobster and shrimp, is there a chance they might still like crab?
I want to like fish, but I can't. I do enjoy canned tuna, however, but not tuna steak.
As someone who cannot seem to enjoy fish or other seafood like shrimp and lobster, do you think there is a chance I could enjoy crab? How does it compare to other seafood choices?
Thanks!
13 Answers2 weeks ago - 8Upvotes of all answers in this question
What is the best cut of beef to serve to someone as a steak?
My mother thinks its a T Bome but I know i've had better, just don't know the names of all the wacky names of these cuts
13 Answers2 weeks ago - 15Upvotes of all answers in this question
- 1Upvotes of all answers in this question
How would you feel about having pancakes and sausages for breakfast?
8 Answers2 weeks ago - 1Upvotes of all answers in this question
Can you cook Onions and Peppers by simmering them in sauce in a saucepan?
I am going to buy a Egg poacher and was wondering how I can cook Onions and Peppers without a frying pan. The idea is to reduce the smell and oil and cleaning that is needed with frying pans.
8 Answers2 weeks ago - 5Upvotes of all answers in this question
- 3Upvotes of all answers in this question
Are cinnamon and nutmeg interchangeable in desserts like apple pie, apple crumble and rice pudding?
Is it really just a matter of preference, and you can use whichever of the two?
6 Answers2 weeks ago - 4Upvotes of all answers in this question
Are you a fryer or a health nut?
Favorite Answer:Neither. Basically I eat healthy, but sometimes I eat just for fun: sugar, fried foods, etc. Life is too short to never have fun food. But life will be even SHORTER if you DON'T eat mostly healthy. And I enjoy being alive.
12 Answers2 weeks ago - 0Upvotes of all answers in this question
Are you afraid of adult cook shows?
6 Answers2 weeks ago - 4Upvotes of all answers in this question
Would you use a solid rubber bowl for cooking/mixing?
Favorite Answer:After reading the review that says there's still a rubbery smell after the bowl has been outside for 2 weeks, no, I wouldn't. It's best to use things for food that are meant for using with food.
5 Answers2 weeks ago - 12Upvotes of all answers in this question
What's a good brand of bottled Caesar salad dressing?
Favorite Answer:Marie's or Bob's Big Boy
10 Answers2 weeks ago - 1Upvotes of all answers in this question
Which countries have the best desserts there?
4 Answers2 weeks ago - 1Upvotes of all answers in this question
Cookies in under 20 minutes?
Favorite Answer:Turn on the oven NOW (180 degrees C) so that it's 'up to temp' by the time you've made up the mixture, which should only take you 5 minutes to do.
Cream together 4oz of butter and 4oz of sugar .. and stir in 8oz of flour, a teaspoon of Vanilla Extract, 4oz of chopped nuts and 4oz chocolate chips.
Roll up into balls, and then press them flat, and then bake for 15 minutes on a sheet of baking parchment.
Biscuits in 20 minutes .. but it is better if you wait for them to cool down !!
7 Answers2 weeks ago - 4Upvotes of all answers in this question
Does onions have layers?
4 Answers2 weeks ago - 1Upvotes of all answers in this question
- 6Upvotes of all answers in this question
When you separate cream from whole milk, what is left over?
Favorite Answer:In modern dairy processing ALL the cream is extracted from the milk, so what's left behind is skim(med) milk. Then cream is added back in a controlled process so that you get whatever percentage of fat the milk is labelled as. It's also homogenised (the fat particles are ripped apart) so that the cream doesn't float to the top of your 2% milk. If you are old enough you might remember how before homogenisation the cream used to rise up in the milk bottles and also how the cream in the milk would cling to the sides of the glass when you drank it.
In the old days skimming the cream off was an inexact science because it was done by hand. If you wanted richer milk left over, say for cheese-making, you had to use your own judgement. Also, the natural amount of fat in milk varies throughout the year. In high summer whole milk straight from the cow is very rich and has a different nutritional profile to natural grazing autumn or winter milk. Supermarkets and big dairies have trained their customers to want the same product all year round, so it has to be artificially created.
4 Answers2 weeks ago - 5Upvotes of all answers in this question
- 2Upvotes of all answers in this question
Do eclairs contain saturated fat?
6 Answers2 weeks ago