Seasoned Advice
Seasoned Advice

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1500 questions
36
votes
11 answers

How to succeed with making omelette

Sounds simple but I seem to fail every time, that is it turns into scrambled eggs instead. How do you make it so that you can flip it over both without it breaking and before it burns?
Zitrax
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36
votes
14 answers

Why did my grandfather-in-law salt his beer?

My grandfather-in-law was born in England in the 1920s and fought in World War II. Somewhere along the line he acquired the habit of salting his beer before drinking it, which persisted for the rest of his life. I'm as curious about the cultural…
SevenSidedDie
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36
votes
14 answers

Nonstick cookware or not?

I am looking to replace my >10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how much of that is getting into our food. I love the ease of cleaning nonstick cookware, but am…
BetsyB
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36
votes
3 answers

Food temperature "danger zone" - is it really binary?

It's very widely reported (including here) that the food temperature "danger zone" is between around 40°F (4.4°C) and 140°F (60°C) and that if perishable food is at this temperature for longer than 4 hours it should be discarded. In fact this is…
Peter Moore
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36
votes
4 answers

What is the use of this strange contraption on this serving fork?

I just bought an old fork + knife set at a flea market. The kind of big cutlery that is used to cut and serve chicken, roasted meat, whatever. The strange thing is that the fork has a moving part on the top of it. I don't know how to describe it, so…
dim
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36
votes
2 answers

What does a healthy cast iron skillet look like?

I've read plenty about how to restore and season cast iron, but I have no clue whether any of the old cast iron I've inherited could benefit from this. Is healthy cast iron black? or should it be somewhat metallic looking (ie. a bit silvery, like…
Colin K
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36
votes
5 answers

Why is a roux necessary?

A classic bechamel sauce is a roux and milk. Why can’t I just add the flour directly to the milk and cook till thickened, stirring vigorously to keep it from clumping?
mroll
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36
votes
4 answers

Cooking Scrambled Eggs ends up with excess liquid

Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the eggs, even if I super cook the extras first. Always liquid. It's very annoying. I think…
Isabella
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35
votes
2 answers

Mint vs Peppermint

Are mint and peppermint the same thing? Can we substitute one for the other. How can we differentiate between mint and peppermint?
Iqra Amanat
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35
votes
6 answers

Can I use cooking sherry instead of red wine in my stew?

So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is it possible to use cooking wine like Sherry Cooking Wine as the base of the stew? If it…
qqo
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35
votes
7 answers

Does chilli get milder with cooking?

I have made a tomato, onion and cannelini bean curry. I put a lot of chilli spice in it, perhaps too much. If I keep simmering it, will it get milder? I'm hoping it will cook into the (bland) beans.
S Meaden
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35
votes
8 answers

The secret to hash browns / home fries / breakfast potatoes

I have never been successful in making pan-fried potatoes àla the American diner. It seems like such a simple concept, but they never turn out right! Usually undercooked & oily, with some parts getting burned... Ideally, I'd like to produce potatoes…
Tara
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35
votes
2 answers

What is a clove of garlic?

If a recipe calls for 8 whole cloves of garlic, does it mean 8 whole garlics? Or does it mean 8 of the wedges?
Stacie
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35
votes
7 answers

What is the temperature range for food not to burn your mouth?

I'm trying to get a temperature range for knowing when food is too hot to eat. Most of what I am finding is temperature ranges for food to kill bacteria instead. For example, if I'm serving a hot drink or a soup/stew which was recently simmering or…
RICARDO HOLMES
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35
votes
5 answers

How safe is steak tartare?

How safe is steak tartare? What can I do when preparing it make sure it is safe to eat?
Willbill
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