Seasoned Advice
Seasoned Advice

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1500 questions
26
votes
5 answers

How to properly sauté mushrooms so that they don't release water?

Every time I try to sauté mushrooms, they release so much water I end up with a puddle. This, from what I gather, is not the intended effect - they should be slightly browned but dry. Any tips on how to avoid this happening? I tried a bit of…
Arthur
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14 answers

Making "long(er)-life" homemade mayonnaise

Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingredients can be used to increase the shelf-life of homemade mayo? It's probably worth…
Rob
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26
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4 answers

How do I ensure that pita forms a nice big, even pocket when baking?

I have the opposite problem as Amir's question about thick, fluffy pitas. Whenever I make pita, it's nice and thick and fluffy, but the pocket is small or nonexistent. I would like to use my pita for sandwiches, so the pocket part is…
Laura
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26
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14 answers

Is there something better than mineral oil for cutting boards?

I've been using mineral oil to oil my wooden cutting boards ever since I found out this was a good thing to do. I had a couple of bamboo boards up until I bought a really great John Boos carving board (made of maple). When I bought the maple…
rageear
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26
votes
6 answers

Cutting Sushi Rolls

I am new to making sushi and have gotten the hang of rolling it with the nori on the outside. The problem is when I am trying to cut it into individual pieces, I often end up mangling it to the point where it looks like it would be unpleasant to…
Nick Larsen
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26
votes
4 answers

Can I freeze roux?

Is it possible to prepare a (large) batch of roux and then freeze it, or will the texture and flavour be destroyed in the process?
Ruben Steins
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26
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7 answers

Cutting boards: What are some general tips on purchasing and using a cutting board?

I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage. What are the pros and cons of the following and why? Wood versus plastic or other…
JYelton
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26
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4 answers

How long can cooked food be safely stored at room/warm temperature?

If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat? Does it make any difference if I re-cook the food afterward?
MHansen
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26
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12 answers

What can I cook for Indian guests without trying to mimic Indian cuisine?

I am raised in Belgium, with the Belgian cuisine related to the French and (to a much lesser extent) the German. I'm having Indian friends over for dinner and I don't know what to cook for them. Last time I had an Indian friend, I tried to cook…
Philippe
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26
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6 answers

How does one find recipes given an ingredient rather than the recipe name?

How does one find recipes given an ingredient rather than the recipe name?
CW Holeman II
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26
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9 answers

How to dispose large amount of wet sugar?

I semi- regularly make my own dried, aged meat. As the first step, I keep it for 24-48 hours in sugar. Sugar sucks water out beautifully and when I'm done with it, it's dripping wet. So I have 10kg of dripping wet sugar that cannot go into compost…
Mołot
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26
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4 answers

How Can Cooked Meat Still Have Protein Value?

I've been taught 2 things that seem to contradict each other: Cooked meat has plenty of protein Heating proteins denatures them and damages/changes them If this is the case, then cooked meat must have very little usable protein, which is clearly…
Tom J Nowell
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26
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3 answers

Does cooking food inside a pressure cooker and then leaving it locked preserve it similar to canning?

I have made some food in my pressure cooker and left it in room temperature for over a week. When I opened it, there was no mold. I threw it out because it might have still been bad, but this got me thinking. Since canning is basically cooking food…
MatthewRock
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26
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2 answers

Oven management in restaurants

Background: I'm an ERP consultant and one of my customers is a metal works factory in which they have an oven. This is an expensive piece of hardware so they have only one oven. It is important to schedule the jobs that use the oven in order to use…
No'am Newman
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26
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3 answers

Why does cooking fewer eggs require more water/steam?

I have purchased a Nutri-Q 34360 Healthy Eating Egg Boiler: How does it work? - The eggs are cooked through hot steam. The instructions will guide you on the amount of water that is required depending on the quantity of eggs. It comes with a…
DavidPostill
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