Seasoned Advice
Seasoned Advice

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1500 questions
32
votes
3 answers

Is butter ever the same after having been melted?

I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the butter had cooled and re-solidified, it wasn't really the same. The color was yellower,…
Phil Frost
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32
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9 answers

How can 100% peanut butter have more protein than 100% peanuts

I am looking at: 100% peanut butter (no added salt, sugar, oils or anything else) 100% roasted peanuts (no added salt, sugar, oils or anything else) When looking thought different sources, I can always notice the following: Peanut butter has more…
Nikolay Suvandzhiev
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32
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6 answers

What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot?

For which reasons should I use a dedicated rice cooker, instead of cooking rice in a pot?
avpaderno
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32
votes
14 answers

Why would I buy a rice cooker?

A friend of mine I'm getting an apartment with next year said that we should invest in a rice cooker. I'm fairly adept in the kitchen and don't come from a family that uses a rice cooker so I would default to cooking rice in a pot. He seemed to…
Throsby
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32
votes
9 answers

What's the numbering system for spaghetti and does it matter?

When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti was sold in Italy with a number indicating its fineness. She told me that different kinds…
Tea Drinker
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32
votes
9 answers

How do Chinese restaurants tenderize their meat?

I eat at a lot of Chinese restaurants now and also while growing up. I often wondered how is it that the chicken, pork, and beef in dishes are always so tender. I can never replicate it when I cook. What do the Chinese chefs use to tenderize their…
milesmeow
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32
votes
5 answers

Does meat need to be washed before preparation?

I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing (sorry, don't know the English word for that), or marinated, or thrown into the pan, or…
rumtscho
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32
votes
8 answers

How long do you let a steak from the fridge come up to temperature, and when do you salt it?

Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to temperature, and how long before you cook it do you…
user73
32
votes
2 answers

Substitute for saltpetre

I was reading a recipe for Okra Soup with Goat Meat and was surprised to find "saltpetre" on the ingredient list, with no quantity listed. Having never seen this as an ingredient in anything other than gunpowder, I did a little research to try and…
Roddy of the Frozen Peas
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32
votes
4 answers

Is it normal to see flames inside my self-cleaning oven?

I spilled some sauce in the oven, so I decided to clean it today. I wiped the bottom and glass door, but the rest of the stuff was crusty and stuck to the bottom of the oven. I started the cycle and went about my business. About 15 minutes later I…
Michael Moussa
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32
votes
4 answers

Is there such a thing as a dish being bland from too many flavors?

My girlfriend has asked for my opinion on a few dishes that she has been experimenting with, and not being particularly well-versed in the language used to discuss food, I have been having trouble expressing my opinion on two specific dishes…
Geoffrey
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32
votes
3 answers

Is panko just pretentious breadcrumbs?

My local grocery store actually currently sells panko crumbs for more money than beef mince, which to me is incredible. Is there any sort of justification for this or is it just expensive because it is foreign? Maybe there is some culinary…
Neil Meyer
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32
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4 answers

How is rare steak made safe to eat?

The USDA recommends cooking many meats to an internal temperature of at least 145 °F (63 °C) to kill off pathogens. That usually works for me, but the big exception is steak. Whenever I try reaching at least 145 °F (63 °C), I always cook the steak…
BatWannaBe
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31
votes
10 answers

How to chill beer quickly?

We all know the situation. The party is about to begin, it's really hot outside and we forget to put the beer (or similar drink) into the fridge... What is your way to chill beer really fast?
Cornelius
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31
votes
2 answers

What is this green, bulbous, leafy vegetable?

I recently received a vegetable, looking like a big green beet with a thick skin. As I don't know what it is, I can't look for appropriate recipes on the internet. The Google reverse image search couldn't help either. Here is the thing:
Heschoon
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