# Ask your too-stupid-to-be-real cooking questions here.
**URL:** https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669
**Category:** Cafe Society
**Created:** [January 6, 2012, 9:50pm UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669 "2012-01-06T21:50:40Z")
**Posts on this page:** 20
**Page:** 3
### Author:  [@johnpost](https://boards.straightdope.com/u/johnpost)
#### Post date: [January 7, 2012, 1:56am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/41 "2012-01-07T01:56:29Z")
> [@UFC\_Is\_Sux](#):
>
> Is there such a thing as instant water?
> [@jz78817](#):
>
> it’s called a faucet.
faucets only provide concentrated water, in order to use it then you need to dilute it with liquid from the spigot.
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### Author:  [@zombywoof](https://boards.straightdope.com/u/zombywoof)
#### Post date: [January 7, 2012, 2:00am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/42 "2012-01-07T02:00:38Z")
Not really instant, but there is such a thing as [powdered water](http://en.wikipedia.org/wiki/Dry_water).
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### Author:  [@fumster](https://boards.straightdope.com/u/fumster)
#### Post date: [January 7, 2012, 2:02am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/43 "2012-01-07T02:02:16Z")
> [@bouv](#):
>
> I don’t know why this myth is so pervasive, but that’s not true…with a small exception I’m guessing you’re never going to run into.
>
> US pints are different from UK pints…but I _think_ this really only pertains to beer…If a UK recipe calls for a pint of water or milk, I’m 90% sure that will still be the same as a US pint, i.e. 16 oz, i.e. 2 cups, i.e. 32 tablespoons, i.e. 96 teaspoons.
>
> But if you’re following a US recipe and it calls for a cup of flour, a cup of water, and a cup of sugar, you can use the same cup for all three…though a liquid measuring cup is often easier to get the liquid out of, since it has a spout.
Not quite correct. UK pints are 20 ozs rather than 16 for all liquids.
In terms of measuring cups, cups for solid measurements are set up so that to get an accurate measure you fill them up and draw a knife across the top to level them. Liquid and solid volumes are the same, but with water you have to deal with the meniscus so liquid measuring cups are calibrated to take that into account. The top of the meniscus should be lined up with the marks on the glass.
For many purposes it doesn’t make much difference, but in baking it could well.
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### Author:  [@johnpost](https://boards.straightdope.com/u/johnpost)
#### Post date: [January 7, 2012, 2:06am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/44 "2012-01-07T02:06:30Z")
> [@voltaire](#):
>
> The top and sides seems to be reasonably clean, but the bottom has quite an accumulation of charred-up detritus. I’m guessing I should clear out as much of the loose stuff as possible, then do the whole “Clean” thing. But for how long? Do I need any oven-cleaner type stuff? I think the oven-cleaner part is what has prevented me from getting this done, because I really don’t like the prospect of putting a bunch of noxious stuff in my oven. Besides, I think I kind of like that “smoked” flavor!
use no chemicals. the heat will incinerate the spillage.
read the manual for your unit.
cleaning heat cycle could take 3 to 5 hours. the door may not unlock until cool or a display will show the oven too hot to open.
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### Author:  [@Fair\_Rarity](https://boards.straightdope.com/u/Fair_Rarity)
#### Post date: [January 7, 2012, 2:26am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/45 "2012-01-07T02:26:16Z")
What’s the difference between stock and broth? Are they interchangeable for most applications?
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### Author:  [@jz78817](https://boards.straightdope.com/u/jz78817)
#### Post date: [January 7, 2012, 2:45am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/46 "2012-01-07T02:45:52Z")
broth=simmered meat, stock=simmered meat, bone, and connective tissue. basically the gelatin is the difference.
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### Author:  [@pulykamell](https://boards.straightdope.com/u/pulykamell)
#### Post date: [January 7, 2012, 2:46am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/47 "2012-01-07T02:46:39Z")
> [@sh1bu1](#):
>
> Not quite correct. UK pints are 20 ozs rather than 16 for all liquids.
And it goes beyond that. A UK fluid ounce is slightly different than a US fluid ounce.
1 UK fluid oz. = 28.41 mL
1 US fluid oz. = 29.57 mL
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### Author:  [@Jimbabweosu](https://boards.straightdope.com/u/Jimbabweosu)
#### Post date: [January 7, 2012, 2:50am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/48 "2012-01-07T02:50:32Z")
Fair Rarity: the short answer is stock is made from bones, broth is made from meat. They are (more or less) interchangeable, but stocks have more gelatin from the connective tissues in the bone, and this have a much more unctuous and pleasant mouthfeel. You can always add unflavored gelatin to your broth to mimic this. My homemade chicken stock is lightyears superior in noodle soup to any broth. In beef soups, I despise beef broth- they are too thin and watery compared to beef stock.
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### Author:  [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)
#### Post date: [January 7, 2012, 3:16am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/49 "2012-01-07T03:16:21Z")
> [@sh1bu1](#):
>
> In terms of measuring cups, cups for solid measurements are set up so that to get an accurate measure you fill them up and draw a knife across the top to level them. Liquid and solid volumes are the same, but with water you have to deal with the meniscus so liquid measuring cups are calibrated to take that into account. The top of the meniscus should be lined up with the marks on the glass.
>
> For many purposes it doesn’t make much difference, but in baking it could well.
If someone is serious about baking, I highly recommend an accurate kitchen scale, and using recipes that give ingredients in weights. It avoids that whole issue.
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### Author:  [@dropzone](https://boards.straightdope.com/u/dropzone)
#### Post date: [January 7, 2012, 3:37am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/50 "2012-01-07T03:37:57Z")
So sayeth an (Eastern/Central-European) Chicago cook. Not one who says, “Yeah, that’s pretty close.” ’
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### Author:  [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)
#### Post date: [January 7, 2012, 4:00am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/51 "2012-01-07T04:00:56Z")
> [@Athena](#):
>
> When the water is all absorbed, take the pot off the heat, fluff with a fork, cover and let sit for another 10 min or so.
>
> Works out perfectly every time.
I did that until we got the rice cooker, but I added a couple of garlic cloves and sometimes bullion.
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### Author:  [@fumster](https://boards.straightdope.com/u/fumster)
#### Post date: [January 7, 2012, 4:11am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/52 "2012-01-07T04:11:25Z")
OK, here’s one: how are spatzle makers supposed to work? Should the dough be runny enough to run through the holes and them be cut by sliding the thingmajig, should it be stiff and “grated”? I can never get it to work right.
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### Author:  [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)
#### Post date: [January 7, 2012, 4:49am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/53 "2012-01-07T04:49:24Z")
> [@sh1bu1](#):
>
> OK, here’s one: how are spatzle makers supposed to work? Should the dough be runny enough to run through the holes and them be cut by sliding the thingmajig, should it be stiff and “grated”? I can never get it to work right.
I’ve not made it, but I believe that you are supposed to be able to squeeze it through. I’d like an answer on that, too…I’ve a recipe somewhere…🙂
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### Author:  [@pulykamell](https://boards.straightdope.com/u/pulykamell)
#### Post date: [January 7, 2012, 5:05am UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/54 "2012-01-07T05:05:15Z")
> [@sh1bu1](#):
>
> OK, here’s one: how are spatzle makers supposed to work? Should the dough be runny enough to run through the holes and them be cut by sliding the thingmajig, should it be stiff and “grated”? I can never get it to work right.
I make the Hungarian version of spaetzle, and when I make them, I make the dough the consistency of a very stiff pancake dough. Basically, when it goes through the spaetzle maker (I assume you’re talking about a hopper type of device, rather than the ricer-type, or the rake-across-a-grater type), it should have a viscosity so gravity just starts pulling it through the holes, but not quite enough that it pours through without resistance.
Anyway, you have a wide range of viscosity here that will work. Try it and see what you like the best.
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### Author:  [@LH75](https://boards.straightdope.com/u/LH75)
#### Post date: [January 7, 2012, 2:12pm UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/55 "2012-01-07T14:12:00Z")
> [@voltaire](#):
>
> Ok, I’ll play, but my question isn’t technically about cooking something.
>
> So, I’ve apparently got a self-cleaning oven. It’s got an oven temp setting and a lever on the door that say “Clean”, so that much seems straightforward. But other than that, I’m clueless. I guess I could Google it, but if’n y’all got some tips, I’d appreciate it. \*\* I’m tired of the smoke detector going off whenever I open the hot oven.\*\*
>
> The top and sides seems to be reasonably clean, but the bottom has quite an accumulation of charred-up detritus. I’m guessing I should clear out as much of the loose stuff as possible, then do the whole “Clean” thing. But for how long? Do I need any oven-cleaner type stuff? I think the oven-cleaner part is what has prevented me from getting this done, because I really don’t like the prospect of putting a bunch of noxious stuff in my oven. Besides, I think I kind of like that “smoked” flavor!
>
> But I think I have a serious fire-hazard going, not least of which is because of the fact that I often end up disabling the smoke detector and sometimes forget to turn it back on. :o
Your smoke detector is an Ionization type and needs to be replaced. My recommendation is a combination Ionization/Photoelectric type of detector.
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### Author:  [@Ferret\_Herder](https://boards.straightdope.com/u/Ferret_Herder)
#### Post date: [January 7, 2012, 2:21pm UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/56 "2012-01-07T14:21:11Z")
> [@dropzone](#):
>
> So sayeth an (Eastern/Central-European) Chicago cook. Not one who says, “Yeah, that’s pretty close.” ’
Yeah, exactly, you can kind of half-ass cooking and be just fine or even awesome, but “that’s pretty close” is one hell of a lot harder to do with baking and still get good results. 🙂 I’ve often heard the “baking is chemistry” or “cooking is art, baking is science” comparisons, and I think they’re right.
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### Author:  [@jz78817](https://boards.straightdope.com/u/jz78817)
#### Post date: [January 7, 2012, 2:22pm UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/57 "2012-01-07T14:22:39Z")
Re: Gordon Ramsay’s scrambled egg method- is it really that good? It looks like you end up with an egg “paste” when it’s done.
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### Author:  [@not\_what\_you\_d\_expect](https://boards.straightdope.com/u/not_what_you_d_expect)
#### Post date: [January 7, 2012, 2:46pm UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/58 "2012-01-07T14:46:31Z")
I’m going to try Gordon’s method tomorrow. I’ll report back.
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### Author:  [@davidm](https://boards.straightdope.com/u/davidm)
#### Post date: [January 7, 2012, 3:35pm UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/59 "2012-01-07T15:35:02Z")
Here’s one I’ve wondered about for years. Measuring weight versus measuring volume.
Measuring cups generally have two scales. One of them is for volume, e.g. 1/4 cup, 1/2 cup, 1 cup, etc. The other is for mass, usually ounces.
As I understand it, the mass scale applies to water. In other words, water to that level weighs that much (presumably at room temperature).
But I’ve sometimes seen people use a measuring cup to measure things like X ounces of flour or X ounces of sugar. This can’t be right, can it? A given volume of flour, or sugar, or bread crumbs does not weigh the same as that same volume of water.
Are these people doing it wrong? Should they be using a scale instead? Do the recipes assume that you’re cluelessly using a measuring cup and adjust for that cluelessness so that you’re actually using the correct amount? Are the recipe writers themselves clueless?
Am I the clueless one who is missing something here?
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### Author:  [@Athena](https://boards.straightdope.com/u/Athena)
#### Post date: [January 7, 2012, 3:46pm UTC](https://boards.straightdope.com/t/ask-your-too-stupid-to-be-real-cooking-questions-here/608669/60 "2012-01-07T15:46:49Z")
> [@davidm](#):
>
> Here’s one I’ve wondered about for years. Measuring weight versus measuring volume.
>
> Measuring cups generally have two scales. One of them is for volume, e.g. 1/4 cup, 1/2 cup, 1 cup, etc. The other is for mass, usually ounces.
>
> As I understand it, the mass scale applies to water. In other words, water to that level weighs that much (presumably at room temperature).
>
> But I’ve sometimes seen people use a measuring cup to measure things like X ounces of flour or X ounces of sugar. This can’t be right, can it? A given volume of flour, or sugar, or bread crumbs does not weigh the same as that same volume of water.
>
> Are these people doing it wrong? Should they be using a scale instead? Do the recipes assume that you’re cluelessly using a measuring cup and adjust for that cluelessness so that you’re actually using the correct amount? Are the recipe writers themselves clueless?
>
> Am I the clueless one who is missing something here?
The ounces measurements are for liquids. Anything with the same general liquidity of water can be measured using the ounce measurements on the measuring cups, since “a pint’s a pound the world around” is more or less true.
But you’re right, when you’re not talking liquid (or are talking about liquids that are thicker than water, like molasses), the ounce measurements are totally off. A cup of flour is about 5 ounces, give or take. Sugar is 7 ounces to the cup.
Professional cookbooks and the more serious home cookbooks/magazines are moving more and more towards using weight as a measurement rather than volume. It’s more accurate, and it’s easier. I use a scale more than measuring cups for most common ingredients. Take a bowl, put it on the scale, tare it to zero. Add in your first ingredient, tare it, add the next ingredient. Repeat (without rinsing!) until done. Voila, you just measured out an entire recipe without dirtying anything other than the mixing bowl.
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