Seasoned Advice
Seasoned Advice

Most Popular

more tags
1500 questions
23
votes
13 answers

The difference between beet sugar and cane sugar

My initial guess was that refined sugar has to be the same no matter its provenance, but now I wonder if cane sugar has a different ratio of sucrose/glucose/fructose than beet sugar. Is there any reason why packages of refined sugar advertise 100%…
Neil G
  • 1,234
  • 2
  • 12
  • 19
23
votes
2 answers

Conversion rule: how to switch oil and butter?

Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in every recipe (not just muffins or pastry)? I've found this, but the amounts aren't the…
Mien
  • 13,418
  • 38
  • 99
  • 142
23
votes
5 answers

Is it safe to eat sprouted onions?

I opened my onion rack lately to find onions that had sprouted several-inch-long green roots... It made me extremely queasy and I threw them out. But I was wondering - would it be safe to eat them / cook with them?
clueless
  • 3,050
  • 26
  • 52
  • 54
23
votes
5 answers

What is the best way to store potatoes?

We have a bumper potato crop. Considering that we want to keep them as long as possible because we can’t use them all in a short time, what’s best for storage?
Dave Wiggin
  • 233
  • 2
  • 6
23
votes
4 answers

Why doesn't mayonnaise taste like pure oil?

The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pure oil. Now if I had never had store-bought mayo I would think that's normal, considering…
Rinzwind
  • 2,690
  • 4
  • 26
  • 31
23
votes
1 answer

Yogurt + tahini = paste?

I had dip made with Target store brand plain nonfat Greek yogurt, minced garlic, powdered ginger, lemongrass paste, salt, and nothing else; the dip was soft and creamy. I added some Sprouts store brand tahini, which is VERY runny, about the…
Very Amateur
  • 710
  • 1
  • 6
  • 14
23
votes
5 answers

What exactly is this residue and how do I clean it off?

I have a grill pan with some cooking residue on it. I'm not exactly sure which food caused it (usually oven cook chips, pizza or grill sausages, burgers, sometimes mackerel) but something left this and I'm struggling to clean it. It's very black,…
Ian
  • 333
  • 2
  • 6
23
votes
10 answers

What is this fungus/lichen in my Garam Masala? (“Trifle”/truffle?)

I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home! But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, but there’s enough of this in there that…
PLL
  • 1,114
  • 2
  • 11
  • 18
23
votes
9 answers

Rinse the salt off a steak before cooking?

I've been trying to perfect my technique for cooking a steak indoors. It was recommended to salt the steak about 30 minutes before cooking. I used kosher salt, and cooked the steak on cast iron. Everything came out spectacularly, in fact it was the…
Colin K
  • 745
  • 2
  • 7
  • 13
23
votes
7 answers

Time vs. Temperature - What changes what?

Really basic question that's bugging me... Speaking mathematically, 200 degrees of heat for 10 minutes should be the same as 400 degrees of heat for 5 minutes , but that's not the case, right? So what's the difference if I cook something for 5…
Brandon
  • 339
  • 1
  • 2
  • 3
23
votes
1 answer

What is this metal rod with attached razor blade? Found in Nana's Kitchen

Our Nana passed, and we found this in her kitchen. It appears to be well used. That is an ordinary razor blade it is holding. The screw forces the blade into a curve.
Bookaholic
  • 726
  • 5
  • 16
23
votes
4 answers

What effect does closing a lid in some recipe do?

In cooking meat like chicken, I've noticed that recipes say to close the lid and wait for few minutes. I'm trying to figure what exactly the effect created by this is. Any insight will be appreciated.
user84641
23
votes
3 answers

What happens when you reduce stock all the way?

If you have fully filtered stock or broth, and you boil it until all of the liquid evaporates; what would you be left with. If you boiled only until a bit before that point would you have super compact flavor?
Bertrand Einstein IV
  • 445
  • 3
  • 9
23
votes
2 answers

Collecting acorns to eat - how/when?

Acorns of many oak species are edible. They've been used as food in many traditions, but almost all need boiling and/or soaking to leach out the tannins. I'm curious to try them, as nuts, a hot drink, or ground into flour for baking. I'm…
Chris H
  • 46,065
  • 2
  • 97
  • 164
23
votes
1 answer

Is there ever an advantage to using a light-bottomed pan?

I have seen many recipes where cooking with a heavy-bottomed pan is advised, as the heat is distributed more evenly and avoids "hot spots". With that in mind, is there ever a situation where it would not be beneficial, or even be a hinderance, to…
Chris A
  • 465
  • 4
  • 7
1 2 3
…
99 100