Seasoned Advice
Seasoned Advice

Most Popular

more tags
1500 questions
23
votes
4 answers

How does one invent a cookie recipe?

My cookbook has dozens of cookie recipes and I can find hundreds more online. But... If I want to invent my own cookie recipes how can I go about doing it, without wasting tons of ingredients on trial and error? How must I balance the ratios of the…
Village
  • 1,961
  • 9
  • 29
  • 51
23
votes
8 answers

What is ground beef?

I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before. Is it the same thing as Minced Beef? Or different? Is Minced beef an acceptible substitute if they're not the same thing?
Mark Henderson
  • 333
  • 1
  • 3
  • 7
23
votes
1 answer

How much salt can I safely add to bread dough?

I recently made ciabatta, which turned out very well, with a good crust and nice open crumb. However, I felt it could use more salt to give extra flavour. I'm aware that salt and yeast do not make good bedfellows (or should that be breadfellows?),…
ElendilTheTall
  • 43,675
  • 13
  • 124
  • 179
23
votes
7 answers

Why did butternut squash make my fingers dry and yellow?

Last weekend I made butternut squash soup. In an experiment to get more of the squash browned I peeled two medium squash and cut them into 2 inch chunks, rather than just halving it, before roasting in the oven. (Result of the experiment was OK, but…
Galapagos Jim
  • 583
  • 2
  • 4
  • 9
23
votes
5 answers

How can I remove the peel and pit of an avocado without the whole thing turning into mush?

Making solid pieces out of a ripe avocado is a difficult business (for me, anyway). What is the best way to remove the peel and pit without ending up with a pile of green mush? I can sometimes remove the peel without too much difficulty, but that…
James Eichele
  • 705
  • 1
  • 7
  • 9
23
votes
10 answers

Expiration Date on Milk

What does the expiration date on milk cartons mean? I have different experiences with the date: There is still about a week before the expiration date but the milk has gone bad It is 1-2 days after the expiration date but the milk doesn't smell…
zachary
  • 2,409
  • 9
  • 27
  • 40
23
votes
7 answers

Is it really necessary to wash a skillet that will be heated up again soon?

I made some eggs in a cast iron skillet yesterday and didn't wash the skillet. Today I want to make eggs again. Is it really necessary for me to wash the skillet before making more eggs? It would seem to me that heating it up would kill germs that…
dvcolgan
  • 445
  • 2
  • 4
  • 7
23
votes
14 answers

Should tomatoes be stored in the fridge?

Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?
rose
  • 877
  • 5
  • 10
  • 13
23
votes
12 answers

Apple pie: peel or not?

Is it okay to leave the skin on the apples when making an apple pie? I'd like to leave them on, but I wonder if there will be chewy strings of peel or if they will cook tender.
John Dyer
  • 1,101
  • 1
  • 7
  • 10
23
votes
9 answers

What herbs and spices are in "Italian Seasoning"?

I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's an easy way to add more flavor to pasta sauce.) Is there a commonly accepted list of…
Rob Walsh
  • 333
  • 1
  • 2
  • 5
23
votes
3 answers

What is the difference between ice cream, gelato, and sorbet?

What is the difference between ice cream, gelato, and sorbet? They look different, but are they made differently?
Brian Willis
  • 565
  • 2
  • 4
  • 9
23
votes
8 answers

how do you get sushi rice to not stick to your hands?

I am laying out my sushi rice by forming it into a ball with my hands and spreading it on the nori. I watched some video tutorials on this, and it seems like the rice is not sticking to the chef's hands. How do you not get the rice to stick to your…
freedrull
  • 333
  • 1
  • 2
  • 5
23
votes
6 answers

What oil is best for seasoning a cast-iron skillet

I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do. I have: canola, olive, sesame and almond oil. Also, I've heard…
ddimitrov
  • 597
  • 1
  • 5
  • 11
23
votes
7 answers

How do I use whole fresh tamarind?

On a whim I bought some tamarind at the grocery store this week. I'm most familiar with it from the dish Pad Thai. My idea at the time was that I would "do something" with it and a pork chop. Pork chops being my canvas of choice for much…
hobodave
  • 38,650
  • 16
  • 150
  • 216
23
votes
11 answers

What is a good pine nut substitute for pesto?

I'm allergic to pine nuts, is there another nut I can use to make pesto?
Sam Bee
  • 331
  • 1
  • 2
  • 3
1 2 3
…
99 100