Our Holiday Gift to You: Ask a Chef Online for Free & 46 Cooking Questions Answered (2024)

Table of Contents
Ask a Chef Online (Free) Hotline Details Cooking Questions for Beginners 1. Does adding salt to water make it boil faster? 2. Is it safe to cook chicken in a slow cooker? 3. What’s the best way to defrost meat quickly? 4. How do I know if a cheese has gone bad? 5. Which part of the scallion (green onion) should you use? 6. Is there a way to chop onions without crying? 7. Which side of the foil are you supposed to cook on? 8. What’s the best method for cooking a burger indoors at home without a grill? 9. What does marinating do to meat? 10. Is it wrong to put food in an oven before the oven is preheated? 11. Can I cook rice without a rice cooker? Common Questions to Ask a Chef 12. How do I stop pasta from sticking together? 13. Which herbs and spices are okay to buy dry? 14. If a recipe calls for wine, is it best to use a dry wine? 15. How do I keep hard-boiled eggs from turning green around the yolk? 16. How do you preserve nutrients when cooking veggies? 17. Can I substitute baking soda for baking powder? 18. Can I substitute baking powder for baking soda? 19. What’s the best way to cook steak at home? 20. What’s the best oil to cook with? 21. What can I substitute for heavy cream? Baking Questions 22. Can I use whole wheat flour instead of all-purpose flour? 23. Can I bake this recipe in a different pan? 24. Can I substitute coconut oil for butter? 25. Do I really need parchment paper? 26. Can I cut this recipe in half? 27. Can I make this recipe ahead? 28. Do I really need to use salt in baking? 29. What can I substitute for buttermilk? 30. Can I make bread without yeast? 31. Why is my melted chocolate grainy and clumping? 32. How long should I knead my dough? Thanksgiving Cooking Questions 33. What size turkeyshould I order? 34. How will I know when the turkey’s done? 35. How long does the turkey need to rest? 36. How can I remedy an overcooked turkey? 37. Do I just pour in the pan drippings, fat and all, to make turkey gravy? 38. Why doesn't my stuffing have crispy edges? 39. Why is my stuffing dry? Holiday Cooking Questions 40. What are good ideas for winter salads that are more than just lettuce and tomatoes? 41. What kind of potato should I be buying? 42. Why are my mashed potatoes gluey? 43. Why do some people put vodka in their pie crust? 44. What are good ideas for homemade edible holiday gifts? 45. How do I keep cookies from spreading too thin? 46. How long can I safely leave food out for guests? FAQs

At Cozymeal, we've been answering your cooking questions and sharing cooking tips in articles, cooking classes and beyond since 2014. Now there's a whole new way for you to ask your cooking questions: Introducing ourfreeAsk a Chef hotline!

Whether you're on the hunt for recipe-substitution advice or need ideas for a last-minute side dish for Thanksgiving, having a professional chef on call during the holidays will definitely help things run a little more smoothly in the kitchen.

Plus, we’ve answered 46 of the most common cooking questions and baking questions for you. Happy holidays!

Jump to Section

  • Ask a Chef Online
  • Cooking Questions for Beginners
  • Common Questions to Ask a Chef
  • Baking Questions
  • Thanksgiving Cooking Questions
  • Holiday Cooking Questions

Our Holiday Gift to You: Ask a Chef Online for Free & 46 Cooking Questions Answered (3)

Ask a Chef Online (Free)

The free Ask a Chef hotline will be open Monday-Friday from 9am to 6pm PST starting the week before Thanksgiving and again for two weeks before Christmas. The hotline will direct you to a professional chef by either a phone call or text and the chef will then answer any cooking questions you have.

What cooking questions can we help answer to ensure your holidays run smoothly this year? Give us a call! Details below.

Hotline Details

  • The free Ask a Chef hotline will run between Monday, November 16th and Friday, November 20th and between Monday, December 7th and Friday, December 18th.
  • The hotline phone number is(800) 443-2903.
  • You may either call the hotline or text your question.
  • The hotline is open from 9am PST to 6pm PST.

Our Holiday Gift to You: Ask a Chef Online for Free & 46 Cooking Questions Answered (4)

Cooking Questions for Beginners

1. Does adding salt to water make it boil faster?

No, but it will add extra flavor to whatever you are boiling.

2. Is it safe to cook chicken in a slow cooker?

Yes. The low- and high-heat settings on slow cookers reach a hot enough temperature to kill potential bacteria.

3. What’s the best way to defrost meat quickly?

Place your frozen meat into a resealable plastic bag and squeeze out as much air as possible. Submerge the bag in a large bowl filled with cold water. Change the water every 30 minutes to ensure it stays cold. Smaller cuts (around a pound) can thaw in less than an hour.

4. How do I know if a cheese has gone bad?

A simple taste usually does the trick to determine if cheese has spoiled. If there is a sour or notable unpleasantness, it’s probably past its prime.

5. Which part of the scallion (green onion) should you use?

Both the green and white parts of a scallion can be used, but each taste better when used in a different way. The white part has a sharp onion flavor that's best cooked, while the green stalks have a milder flavor that can be enjoyed raw or used as a garnish.

6. Is there a way to chop onions without crying?

Before you cut the onion, place it in the freezer for 30 minutes before chopping. Doing so prevents the onion from releasing its tear-inducing chemicals.

7. Which side of the foil are you supposed to cook on?

Technically, you're supposed to cook on the shiny side. However, it makes little difference in practice.

8. What’s the best method for cooking a burger indoors at home without a grill?

Cook your burgers on a cast-iron griddle. You should flip the burger once and only once. If it gets smoky (and it probably will), open a window to air out the kitchen.

9. What does marinating do to meat?

Marinades are used to add different flavors to meat. Marinades usually contain some kind of acid, which reacts with the meat and breaks down some of the protein to make it more tender.

10. Is it wrong to put food in an oven before the oven is preheated?

The results can be subpar when you add food too early, so wait until the oven is heated to the correct temperature before placing food inside.

11. Can I cook rice without a rice cooker?

Yes. Combine 1 1/2 cups water and 1 cup rice in saucepan. Bring to a boil, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed (do NOT open the lid!) for 18 minutes. Remove from heat and let stand 15 minutes. Uncover and fluff with a fork.

Our Holiday Gift to You: Ask a Chef Online for Free & 46 Cooking Questions Answered (5)

Common Questions to Ask a Chef

12. How do I stop pasta from sticking together?

The simple fix is to use a larger pot. Pasta needs plenty of room to move while it boils. Other than that, rapidly boiling water will also help. Boiling water removes starch from the pasta, while a lukewarm pot can result in the starch concentrating, thus causing the pasta to stick.

13. Which herbs and spices are okay to buy dry?

We recommend sticking with dried for spices and fresh for herbs. Dried oregano, however, translates well from its fresh state.

14. If a recipe calls for wine, is it best to use a dry wine?

Use the same type of wine you would pair with the meal if you were drinking it.

15. How do I keep hard-boiled eggs from turning green around the yolk?

Place eggs in cold water, bring to a boil, turn off the heat and let them sit there for 10 minutes only. The yolk turns green when it's been overcooked.

16. How do you preserve nutrients when cooking veggies?

The best method to preserve and enhance the nutrients in vegetables is to steam them.

17. Can I substitute baking soda for baking powder?

You can, as long as there is enough acid in the ingredients to create a reaction. Keep in mind that baking soda has four times the power of baking powder, so 1/4 teaspoon soda is equivalent to 1 teaspoon of baking powder.

18. Can I substitute baking powder for baking soda?

It’s not recommended. Baking powder is made of baking soda combined with other ingredients, so it's difficult to find the correct formula to convert it into pure soda.

19. What’s the best way to cook steak at home?

To cook the perfect steak at home is actually a lot easier than you might think. All you need is a quality steak and this simple step-by-step method to ensure a perfectly pan seared steak.

20. What’s the best oil to cook with?

With a smoke point of 440-450°F, sunflower oil is the pantry hero for all things sear- and sauté-related. We love cooking with avocado or olive oil.

21. What can I substitute for heavy cream?

It depends on what you're making. If you're making something savory, you could use Greek yogurt to add similar richness. If you wanted to make whipped cream, you probably want to substitute coconut cream or milk.

Our Holiday Gift to You: Ask a Chef Online for Free & 46 Cooking Questions Answered (6)

Baking Questions

22. Can I use whole wheat flour instead of all-purpose flour?

In the case of baked good where you want a light and tender texture, like cake, the answer is no. In the case of muffins and quick breads, you can usually substitute up to 25% of the all-purpose flour for whole wheat.

23. Can I bake this recipe in a different pan?

The answer is usually yes, but with some adjusting. The volume capacity of any pan depends on its shape and height of its sides. Use this handy guide to determine if you will need to scale the recipe up or down and by what percentage.

24. Can I substitute coconut oil for butter?

Generally speaking, no. Any recipe that starts with creaming butter and sugar together relies on the special properties of butter that allow it to be whipped. The action of working air into butter during creaming contributes to a light, fluffy texture for baked goods.

25. Do I really need parchment paper?

Parchment paper is an essential baking tool because it creates a nonstick surface. If you want cakes to release cleanly, brownies to lift out of the pan, and cookies to slide off the sheet, parchment paper is a must.

26. Can I cut this recipe in half?

Yes. Cut all the quantities of ingredients in half and proceed with the recipe as written. Sometimes you need to halve an ingredient that’s hard to split, like eggs. In that case, just beat a whole egg and eyeball half into the recipe.

27. Can I make this recipe ahead?

Most cakes, bars, pies, tarts, and cookies can be made ahead by at least a day. Let cool completely, cover with plastic or store airtight, and store at room temperature.

28. Do I really need to use salt in baking?

Yes. Salt not only adds flavor to baked goods and helps prevent staleness, but is also important for gluten structure and even browning. When it comes to yeasted baked goods, salt is especially important as it helps slow the rise, leading to an even, stable texture.

29. What can I substitute for buttermilk?

If you've got whole milk and lemon juice or white vinegar on hand, you can make a workable buttermilk substitute. Pour a spoonful of white vinegar or lemon juice into a liquid measuring cup. Add milk until you reach the desired volume. Mix and let sit 10 minutes or until curds form.

30. Can I make bread without yeast?

Yes. You can make sourdough starter with nothing more than flour and water, or try soda bread, flatbread, quick bread or olive bread.

31. Why is my melted chocolate grainy and clumping?

Graininess means that a small amount of water has found its way into the chocolate and caused it to seize. However, seized chocolate can be corrected. It might seem counterintuitive, but adding another liquid, such as hot cream or melted butter, should smooth things out.

32. How long should I knead my dough?

About 10 minutes. When your dough starts to smooth out and bounce back, perform the “windowpane test.” Tear off a small piece of dough and stretch it from all four corners. It should be able to stretch into a thin, see-through “windowpane” without tearing.

Our Holiday Gift to You: Ask a Chef Online for Free & 46 Cooking Questions Answered (7)

Thanksgiving Cooking Questions

33. What size turkeyshould I order?

If you're feeding up to 12 people, a 12-14 lb turkey is plenty. This size will fit in a standard large roasting pan. If you're feeding more than 12 people, roast more than one bird.

34. How will I know when the turkey’s done?

Use a thermometer. After resting, a thermometer inserted in the deepest part of the thigh should read 165°F.

35. How long does the turkey need to rest?

Let your turkey rest for at least an hour, which conveniently frees your oven for reheating your potatoes and sides.

36. How can I remedy an overcooked turkey?

Put gravy on it. A lot of gravy.

37. Do I just pour in the pan drippings, fat and all, to make turkey gravy?

While some fat is needed to create a roux, too much makes a broken, greasy mess. Pour pan drippings into a large measuring cup and skim the fat off the top using a spoon. Reserve 1/4 cup and toss the rest.

38. Why doesn't my stuffing have crispy edges?

If you aren't getting a crip bottom or edges in your stuffing, your baking dish might be too deep. Experts recommend using a 3 qt 13x9” Pyrex baking dish. The more surface area you have, the more crisp edges you'll get.

39. Why is my stuffing dry?

If you’ve added plenty of liquid, the problem is most likely that you’re not adding enough fat. Without plenty of fat (e.g. butter), the stuffing will lose too much moisture in the oven as you’re waiting for the top, edges, and bottom to crisp.

Our Holiday Gift to You: Ask a Chef Online for Free & 46 Cooking Questions Answered (8)

Holiday Cooking Questions

40. What are good ideas for winter salads that are more than just lettuce and tomatoes?

Grain salads (farro, wheatberries, quinoa), peppery/hearty greens (arugula, watercress, kale), citrus and onion salads, and roasted vegetable salads are all great ideas.

41. What kind of potato should I be buying?

The creaminess of Yukon Gold is best for mashed potatoes. If fluffy mashed potatoes are a priority, add some Russets to the mix. For simple roasted potatoes, use fingerlings or baby Yukon — they crisp up well while the inside stays creamy.

42. Why are my mashed potatoes gluey?

If you over-mash, you'll release the potatoes' gummy starches. Instead, work them as little as possible. Use a ricer on hot potatoes, then fold in dairy until just combined.

43. Why do some people put vodka in their pie crust?

The idea is that alcohol can’t form gluten, which can make pie dough tougher. Using vodka can help keep the pie crust flakier and more tender.

44. What are good ideas for homemade edible holiday gifts?

Our favorite gourmet holiday gift: homemade infused olive oil.

45. How do I keep cookies from spreading too thin?

Softening butter in the microwave is a surefire way to flatten cookies into pancakes. Instead, let the butter sit at room temperature for 30 minutes.

46. How long can I safely leave food out for guests?

Hot foods, including meats and casseroles, should be kept above 135°F. If they drop below this temperature for more than two hours, dangerous bacteria could grow on it, many of which could cause food poisoning. After two hours, this food should be immediately refrigerated or tossed.

There's nothing like the holidays to make you question everything you thought you knew about cooking. But just because the holidays usher in some of the most celebrated meals of the year doesn't mean they also have to be the most nerve-racking. Now, you can turn to a source you know you can rely on to get your cooking questions answered.

Get the answers to some of your most burning Thanksgiving and Christmas cooking questions and any other cooking questions that come up throughout the holiday season with the Ask a Chef hotline!

Our Holiday Gift to You: Ask a Chef Online for Free & 46 Cooking Questions Answered (2024)

FAQs

When did you decide to become a chef? ›

I decided I wanted to be a Chef when I had learned enough to have the desire to have more control over the way in which foods were prepared and presented. I have done all of the back of the house positions at one time or another. It is not required that a Chef work in all the positions in the back of the house.

What are good food questions? ›

Interesting food trivia questions
  • Which two spices are the most popular in the world? ...
  • What is the only food that can never go bad? ...
  • If you have Mageirocophobia, what are you afraid of? ...
  • What type of food holds the world record for being the most stolen around the globe? ...
  • Where were chocolate chip cookies invented?
Jan 31, 2022

What makes a good chef? ›

Passion: A great chef has to be passionate about food and cooking. They have to genuinely enjoy the whole process of procuring, preparing, cooking and serving food and have to be able to design menus too. Stamina: An essential quality of a true chef is stamina.

What is the best thing about chef? ›

Pros of being a chef
  1. Dependable daily tasks. As a chef, you likely have a set of dependable tasks to complete each day. ...
  2. Creativity. As a chef, you may have the ability to use your creative skills to make and cook dishes. ...
  3. Discounted food. ...
  4. Increased cooking skills. ...
  5. Salary and job outlook.

How do you attract a chef? ›

One way to attract top chefs is to start with a generous basic salary. This will help to offset the increasing cost of living especially in a big city. This point is perhaps the most obvious way to prevent high turnover rates. Make sure you are offering salaries in line with the going rate in your area.

What is chef in your own words? ›

A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf də kɥizin]), the director or head of a kitchen.

How would you describe an amazing chef? ›

The chef must be exceptional at what he or she does: a great cook, a balanced manager, an inspiring leader, and a consummate communicator. A person cannot possibly hold the position of chef (earned title) without owning these skills and attributes. In the end, the food is all about flavour.

What is your strength as a cook? ›

Your strengths might include technical skills like knife techniques or flavor pairing, or soft skills such as teamwork and time management. Weaknesses could be areas you're actively working to improve, like mastering a particular cuisine or managing stress during service.

Is 50 too old to become a chef? ›

Your career choice sounds very creative and exciting and no, you are not too old to become a professional chef, definitely not.

How old are chefs usually? ›

The average age of chefs that participated in this research study was 43 years old. The youngest chef was 19 years old and the oldest chef that participated in this research study was 62 years old. According to the findings related to stress and age.

Is 40 too old to become a chef? ›

It's never too late to start a new career. When you are ready to make your move, there are plenty of opportunities ready for you to pursue. As an older chef, your career experience and education has seasoned you for a career as a culinary professional.

What questions should I ask in a food questionnaire? ›

What did you think about our food? How would you rate the quality of our food? Was the food served hot? Did the menu have a good variety of items?

What questions are asked in a cook interview? ›

Line Cook interview questions
  • What dishes showcase your creativity? ...
  • What kind of formal training do you have when it comes to preparing and plating food?
  • How would you describe the difference between broiling and braising? ...
  • How do you ensure your station is well stocked, even when it's busy?

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