So I was a cook and now I can be and have to reshape how I cook I became highly allergic to onions about 4 months ago and I'm having a hard time replacing them in so recipes I have tryed garlic but its now the same what else should I try
122864
I am an allium lover with a strong allergy to all alliums. It is technically a sensitivity, as it isn't an instant reaction, but spending an hour in the bathroom because of one stray piece of red onion warrants a scarier word then "sensitivity". For those not familiar with plant taxonomy, alliums are the plant family that holds garlic, onions, chives, and leeks.  My allergy is progressively getting stronger and I can no longer lie to myself. I need a good substitute for that fantastic allium taste. Right now I can still eat garlic in reasonable amounts (thank god), but red onions are out, and everything else from white onions to leeks is somewhere in between. Any and all preparations of allium trigger the allergy, so no onion powder.  I am desperately looking for a non-allium onion substitute. My hope and dream is something that tastes like onion but isn't an allium. I would accept any strongly flavoured class of plants to switch addictions to.
120635
Can I use sprouting vegetables? Are they poisonous?  When cooked, does the sprouting have an effect to foods taste?  Can I use my potatoes or carrots if they already has some roots...? How about when my onion is sprouting?
76684
I was always taught when cooking Indian dishes to fry spices in a chopped/pureed onion and garlic mixture to release their flavour and essential oils.  I was also taught that when the oil separates from the mixture, the spices are done and you can carry on with the next stage of the dish.  That's the principle technique I've always used.  Can someone please explain why the oil separates and what this signifies? Have the spices absorbed as much of the oil as they can and release the rest?  I'd really like to understand this process.
112607
I've recently developed a shellfish allergy, and I'm not sure what the best substitute for oyster sauce would be. I've read that the flavor of it is not really easily substitutable.  What is the best way to substitute the flavor without inducing an allergic reaction?
22867
So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were "just" anaheim peppers I'd be fine... I was wrong, and I repent.   Does anyone know of a way to stop the burning? I have washed my hands repeatedly with soap in hot water and tried OTC burn spray.  I'm really worried about getting it off b/c I have a little baby &amp; I don't want to get it on her, too. Can the oil transfer to someone else still?
39481
I have a  that calls for peeling tomatoes. I've found elsewhere that this is often done by boiling them and letting the skin lift away during that process.  Is there anything else that can make this easier? Even after boiling, they are still difficult to peel.
40312
I just bought my first few pot and pans "Calaphon" stainless steel trip-ply  I used my new 10" skillet tonight, and cooked pork chops. I heated the pan first, added olive oil, let it heat, then added chops. After I was done, cleaned it immediately under water, and noticed white cloud looking areas on the bottom of the skillet. They won’t wash or rub off  Do I need to return these? I did buy them for the look as well.
61124
I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes.   What did I do wrong? Here are the steps to the recipe;   boil equipment grease butter to the renakin, place into the freezer separate egg whites (no yolk mixed) add a little salt to egg whites add a little sugar to egg whites  using a hand mixer, whip the egg whites adding more sugar during whip melt 40g butter (100C) Whisk 40g all purpose flour into melted butter pour 250g milk slowly and whisk util it mixed wait until it cools down re-grease butter to the renakin, place into the freezer beat the egg yolks to a creamy consistency, then pour into the milk mixture add 1/3 of the mixture to the base, continue to add the whites folding very gently. Preheat oven to 200C (5-10 minutes) pour the mixture into the renakin add the cheese on the top bake at 170'C (with heat select="lower")   After about 25-30 minutes and a 2cm rise, the soufflé collapses prior to removing from oven.    updated 19 Jan Evening :  I do   buy better hand mixer use more flour (50g) move egg whites whipping process to last steps reduce whipping time to 5 minutes bake with heat select="lower" about 15min after that change to "upper and lower" sit in front of oven and see the soufflé every moment.   result:   at 20mins: the soufflé raise about 3.5 to 4cm (from 5cm height renakin) around 25mins: it collapse about 0.5cm, so I immediately remove it from oven (T-T) after than it collapse very fast. (I guess it is common)   Thank you very much @jefromi and @KatieK for your comments and links. I plan to buy oven thermometer this morning because I have no it yet.     updated 21 Jan Lunch :  Yesterday I found problem on the oven temperature. When I set temperature to 170 C, real temperature is 150C or below (because it keep going down). So today I try to keep in range of 160-200C and no collapses now.   Thanks you very much to everybody again for kindly help.
58954
I was making this recipe: , which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2 a cup instead of a 1/4 of a cup. Given the 2/3 of a cup ketchup, which was Heinz, the soup turned out way, way too sweet.   Is there any way I can rescue this?
114517
I am a keen baker with a big sweet tooth. I often use coloured icing and sponge when I bake, but often the colouring I use changes the taste of the icing/sponge.   Does anyone know how to prevent the food colouring changing the taste of food or how I can minimise it?   The food colouring I use is: Dr Oetker
74733
When slashing bread, how can I produce crusty 'ears' on the places where the slash opens up?  Most of the time they open up, but just end up flush with the rest of the crust.
104000
Onions are an excellent addition to many dishes, but cutting them can be frustrating when they make you "cry" all the time.  Does anyone know any tips or tricks to help minimise the tears when chopping ?
27095
Our son is going to be 3 years old. Lately, he had constipation and he doesn't eat much. Now he holds back his stool because he had a rash, but now it is really hard for us to make him poo as he cries a lot. We tried to make him in Indian style toilet so it's easy for the opening but to no vail.  People have told us to try many things few of them are   Melting butter into his milk olive oil in milk milk castor oil orange juice tummy rub lactoloose solution Mix  into water and give in morning Currently we are giving him    Now his routine. I am very strongly opposed to ice cream as he use to consume at least 1 in summers, Ice vans and in home, he use to have corner yogurt every morning because he "wouldn't eat". Again I oppose it because a healthy breaky habit is what we have to make him get used to. Not pre-processed food like sugary yogurt, ice cream or sausages because "he would eat something". But now I strongly opposed his ice cream and sausages habit because I am very advocate for natural food. We thought it was due to full fat (blue cap) milk too, so we changed it to semi milk (green), though there was a small progress but nothing really changed.   He doesn't eat anything "fully" and a lot of his food goes to waste. Sometimes, he does eat fruit like strawberry but he evades everything saying no. The doctors aren't too concerned because they say as long as he has liquid going in, it's all good but my wife wants to make him do poo everyday. Whenever he hides behind door it means he is trying to poo but doesn't really and it goes on and on.  Now it has become an everyday when he feels like poo is coming, my wife rushes him to sit down in squat position but he cries and doesn't stop. Same thing with making him sit on toilet seat.   What can we do? His taste has developed too much towards ice creams, chocolate or juices. My wife has stopped his ice creams, chocolate a lot as we had arguement over it. Again I am opposed to those things except for juices.TBH it hurts me to see him in pain.  Sidenote - I believe that his wrong eating habits have lead him to this point, where I had stood firm but he always got away with his mum or granny.
78255
I remembered everything else, it taste fine but a little bland. Even though i already cooked it, is there anything I can do to make it taste better?
43602
I recently replaced the bulb on my oven. However I did put back the insulating looking ring. I pushed the oven light button while baking nachos. I heard a pop and the heat went out as did the light and digital display that shows temp, time... The burners still work though. New wires inside needed? New fuse? Can someone please help!
45992
I have a carbon steel wok but it became rusty recently when I forgot something in it for a day.  I decided to scrub everything off and re-season it. The problem is I can't get the center of the wok to be seasoned. No matter how much oil I add, it burns and disappears leaving the center as bare metal...  My method is applying a very thin layer of oil and making it burn on the gas, then when it's dry (and not seasoned...) I rub more oil. It worked for everywhere except the middle.  Should I scrub off everything again and start over? If not, what should I do?
6382
Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried.  It didn't rise/grow and so I couldn't hollow out the shells.  Any suggestions?  Recipe was from The Australian Women's Weekly Original Cookbook (Golden Press Pty Ltd, 1977) p. 204  It is almost identical to the one published on their website , with the exception that the cookbook recipe used 1C water and 1C plain flour.