Seasoned Advice
Seasoned Advice

Most Popular

more tags
1500 questions
24
votes
5 answers

My seitan is horrible

I have no trouble preparing the seitan dough, or at least, that is what troubles me the least and can be fixed easily. However, I can't get the texture right. I don't use yeast, just vital wheat gluten and flavor adders. First I tried with the…
Severo Raz
  • 465
  • 2
  • 5
  • 9
24
votes
6 answers

How can I make this antique ginger wine recipe using ingredients available today?

I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsicum 9mls Essence of Lemon 5mls Solution of Burnt Sugar 25mls 2 1/2 lb sugar 1 oz Tartaric…
Rich
  • 759
  • 2
  • 5
  • 11
24
votes
8 answers

What's the best approach to get runny-yolk sunny side up fried eggs?

I like my eggs Sunny-side up, and ideally, with runny yolk but fully firmed up whites (including a millimeter-thin film of cooked yolk/whites on top of the yolk - not sure if there's a technical term for that). This seems like an incredibly…
DVK
  • 1,171
  • 3
  • 14
  • 26
24
votes
4 answers

Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?

In the context of boiling water for pasta or other purposes, all over the Internet the advise is oft-repeated that salt should not be added to the water when it is cold in order to prevent damage to the pot such as pitting over long term use. The…
SAJ14SAJ
  • 73,452
  • 13
  • 158
  • 237
24
votes
9 answers

How can I grind coffee without a coffee grinder?

I usually buy prepackaged ground coffee for my drip coffee maker, but recently I accidentally bought a bag of whole bean coffee and threw away the receipt. Can I salvage this bag of coffee without purchasing a coffee grinder? I have seen the…
Michael Hampton
  • 343
  • 1
  • 5
  • 13
24
votes
8 answers

Is there any way to sous-vide without a machine

I live in an apartment and have limited space to store kitchen gadgets. I don't really like the idea of having a machine that is dedicated to one specific task. I particularly want to get into using sous-vide as a cooking technique, but I don't…
Jacob R
  • 2,500
  • 7
  • 26
  • 27
24
votes
1 answer

Egg yolks vs Whole eggs

I'm about to make cinnamon rolls & one recipe calls for 2 whole eggs. The other recipe calls for 3 egg yolks. Which one will give me a moist, soft, cinnamon roll?
B. Eaton
  • 297
  • 1
  • 4
  • 5
24
votes
3 answers

What is the purpose of sugar in baking plain bread?

My recipe says 1 tablespoon of sugar per loaf. This seems like too small an amount for flavor. The recipe is as follows: 3 cups flour 1 teaspoon salt 2 teaspoons active-dry yeast 1 tablespoon sugar 2 tablespoons oil 1 cup water knead, wait 1 hr,…
Brian Webster
  • 343
  • 1
  • 3
  • 8
24
votes
11 answers

Is there any difference between chopped and crushed garlic in cooking?

Often recipes say to chop garlic, but I usually cheat and just crush it as it's quicker. Is there any difference in doing this? Will it have much of an effect on the flavour of the dish?
lomaxx
  • 5,528
  • 20
  • 52
  • 67
24
votes
1 answer

Shaken, not stirred...but why?

Most people are probably familiar with the line from James Bond, "Vodka Martini, shaken not stirred." What I have never figured out is "why would it make a difference?" I have tried making martinis both ways and perhaps I don't appreciate the…
Cos Callis
  • 18,305
  • 8
  • 65
  • 96
24
votes
2 answers

Can you re-use parchment paper when baking batches of cookies?

I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment paper on the baking sheet. Is this necessary or could I just re-use the same piece of…
Mien
  • 13,418
  • 38
  • 99
  • 142
24
votes
9 answers

How can I create steam in a normal oven to promote bread oven spring?

Oven spring and a crisp crust on bread are largely due to high heat and high humidity. Commercial bakery ovens have steam injectors. How can I replicate this high humidity environment in my home oven? I've tried spritzing and ice cubes and…
rfusca
  • 14,017
  • 16
  • 65
  • 95
24
votes
9 answers

What temperatures do low-medium-high on the stove correspond to?

I'm quite suspicious that my electric stove runs hot. Recipes that suggest medium-high on my stove are incredibly, incredibly hot and you can feel 'high' radiating heat from across the kitchen. As such, I've semi-recently purchased an IR…
rfusca
  • 14,017
  • 16
  • 65
  • 95
24
votes
19 answers

How do I prevent coconut milk from separating in Thai curry?

It seems like every single attempt I've made at making a Thai-style coconut curry ends up with the sauce mixture separating. Although it usually still tastes good, the coconut ends up looking like it has curdled. My question is what could I be doing…
Derek Dysart
  • 343
  • 1
  • 2
  • 6
24
votes
1 answer

What's that scum at the sides of my home-made burger when I cook it?

When I do home-made burgers, my mix is as follows: ground beef bread-crumbs or grated potatoe egg parmezan cheese salt, pepper, sweek paprika dijon mustard a bit of olive oil sometimes pieces of ham and some other cheese sauteed onion and garlic I…
Dan
  • 819
  • 4
  • 11
  • 20
1 2 3
…
99 100