I know it's a stupid question and I really am quite the amateur when it comes to cooking, but this problem occurred rather very frequently to me.  The egg moves in the boiling water and often it hits the wall of the pot and cracks, making a mess. No matter how little water I use, I can't avoid it. Any way out?
57021
Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water.  Am I boiling the water too vigorously, or can I add something to the water to prevent it?
85923
Is there some guide I can use for cooking soft boiled ostrich eggs?
109066
I left my cast iron pot on the gas stove, on high flame, and then forgot about it for 3 hours. It was empty and I was drying it before I oiled it to store it. After I discovered it and let it cool, I oiled it with a paper towel and all this rusty stuff came off and continues to come off. Is my pan ruined? What should I do?
93652
I have an unsightly film around my stainless pan as shown here:    What is causing this to happen?  And how can I remove the film? I have soaked it in soapy water, scraped it with a plastic scraper, and run it in the dishwasher several times, but I can't seem to get rid of the film.   UPDATE: the pan is an All-Clad stainless, fully-clad frypan:
95755
When cooking pasta, some organic foam usually forms on the surface of the boiling water and the situation can be kept under control by adjusting the heat (and/or adding some oil). Covering the pot with a lid, even loosely so, usually leads to the foam overflowing within a short time (removing the lid fixes the problem). Everybody knows that - the question is why?  It seems to me that the only variable that changes noticeably when adding the lid is the vapor pressure but I don't see how that should affect the foaming process.
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.
34390
I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty excessive and burning my arm with one drop getting near my eye before I stopped. I turned the heat setting down to "medium - 4", where the oil splatter seemed to drop substantially. Before I try to make steak again I'd like to get some clarification  So my questions are:   Which heat setting am I supposed to use? Is that type of oil splatter normal or should I try using a different oil, and if so, what oil? Should oiling the meat instead of the pan help the problem?
27586
Turned on our 2 year old stove (Whirlpool Gold) and heard fizzing noises, then smelled electrical burning. Went downstairs and shut off the breaker (40 amp). That was the only way to get it to stop "fizzing". (6 gauge wire by the way). The range is 240 volt electric 3 wire hooked up to a 40 amp breaker (6 gauge wire). When I took the back panel off the stove I saw exactly where the problem occurred. The black wire was burned, the terminal block was melted, and the inside of the back metal panel that I removed was pitch black in the spot that was facing that area before removal. I removed the stove top and inspected all wires and other electronic components. No problems at all.   So my questions are:    Why did the black wire only, at the terminator block, start burning?  Why did the breaker not pop off?  Is it safe to just replace the terminator block or is this an indicator of a much larger problem?  Is 6 gauge the correct gauge for a 40 amp breaker?
71928
I notice when cooking chicken breast in a pan, or in the oven, the chicken releases a lot of fluid, watering down the flavour.  This happens with fresh chicken as well as frozen (de-frosted) chicken.  How do I prevent this?
117685
I'm the kind of chef who chops up whatever the local bazaar has that week, adds a random amount of seasonings until the color suits my fancy and then cooks it. Somehow. Most days I don't go hungry.  The other day, fresh garlic was really cheap so I bought a bunch. The housewares shop had some little jugs with corks, so I picked one up. Back at home I chopped up a few heads of garlic, stuffed it the jug, then filled the jug with olive oil. Bread for the next two days had had a great dipping sauce! However dipping bread in oil uses up a lot of oil and not very much garlic, so on the second evening when it was about half empty I topped off the jug with fresh oil. I corked it, wiped off the drips from around the top with a paper towel and left it on the table.  This is what I found in the morning. (click for larger)    I am certain when I corked it the level of oil was below the bottom of the cork because I tipped it to see how the garlic was getting an and remember the air moving around in the jug. I am also certain the top was clean having wiped it off, and of course there was no puddle. Even stranger, as I have left it there today it has continued to drip.  The only clew seems to be garlic mixture seems to be producing periodic bubbles that float up through the oil. This does not explain to me how the oil got out, but it does seem like it must be producing   I see three fields for questioning:   Casual kitchen tinkerer: How should I safely store my garlic and olive oil? Is there danger to storing this in something that seals better than a plastic cork? Is it safe to eat? Amateur chemist: Is there a chemical reaction going on between the garlic and the oil? Would it ever explode? Wannabe physicist: How did the oil get out? This seems like a gravity defying stunt. Note the current oil level is about ½" below the cork.   Somebody please tell me why my day's adventure at the bazaar made this much mess and how to make yummy things with garlic and olive oil safely!
36028
We've had mice work their way into the oven insulation of our standalone range and now it stinks when we turn the oven on.  Looking around on the web suggests that replacing the oven is the most common solution, but that seems extreme!  Any suggestions?  (In this case the oven is a "Viking Professional" (bottom of the line) 4 burner + oven freestanding range. I haven't yet been able to pull it out enough to check if it has removable panels or been able to find a manual online.)  I'm guessing the answer will be something like:   locate the manual for your appliance remove access panels remove insulation while being careful about ?? remove insulation that is "stuck" by doing ?? replace with new insulation from ?? put it all back together and test as follows in general be careful of ??   And, perhaps this is too specific to the brand of appliance? It would be useful to know which brands are more amenable to DIY repairs of this type than others.
101637
I'm already at the limit of 9 and most of them are 5km eggs. Is there any way to get rid of them? I want to make space for 10km eggs because I hope they contain rarer Pokémon.
23256
I rarely ate rice growing up, and only recently started cooking it. I started with basmati, and seemed to do alright with that, but my wife (who used to live in Korea) said she preferred rice to clump together, as opposed to the perfect individual grains of a nicely cooked basmati.  Well, as embarrassed as I am to say so, I've been struggling with this two-ingredient dish. I've tried using short-grain rice, which helped somewhat, but using my basmati technique on it is not yielding the desired result.   After doing some research, I've found a slew of conflicting advice, on nearly every point, including:   Wash / don't wash Soak / don't soak Use less / more water Boil hard / steam on lowest setting   What I would love to know is, what do each of these factors really do?
109603
A random thought: can you shake an egg vigorously enough to beat it inside its own shell?  Aside from  I can find nothing about this. Any thoughts, recipes?
6509
I just purchased a new cast iron skillet. What's the best way to season it?   And if I need to re-season an old pan, is the process any different?
72256
I want to get a new stove and when I pulled out the old stove I found the gas line within a hole in the wall and the gas line had a metal bar on its side. I am thinking this bar is a gas valve but I am not sure I haven't seen a pic of a gas valve that looks like this on the internet. Also when I tried to move it it seems to jiggle a little but I couldn't get it to move. Has anyone seen this before and can let me know if it is the gas valve and how I can get it unstuck to move it to turn off the gas?
2929
I live at a high altitude and love to use my slow cooker, but I don't think the meals are coming out as expected when I follow the recipes. Do I need to adjust the recipes for high altitudes?