Seasoned Advice
Seasoned Advice

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1500 questions
22
votes
1 answer

What is a liqueur?

I was sitting in a hotel bar sipping cocktails with friends last night, and as one of the less well-versed of us was casting an eye over the cocktail list, he idly asked "is vermouth a liqueur?". "Of course not", i snorted; "it's an aromatic…
Tom Anderson
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5 answers

Honey changing into unusable, hardened clump

I buy raw, unfiltered honey from the grocery store in jars sold/packed directly by the farmer. When I had used the last jar to about half, I noticed the honey beginning to dry(crystalize?) to the point where I couldn't use the honey around these…
JWiley
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22
votes
11 answers

Tips for Removing Silk from Corn?

Does anyone have any tips for how to easily and quickly remove silk from ears of corn? I find that it takes a long time to pick it all out.
JustRightMenus
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22
votes
1 answer

How much water does pasta absorb when it is cooked?

How much water will dry semolina pasta absorb when it is properly cooked? For example, how much water would one pound of farfalle or spaghetti absorb? I am guessing the shape of the pasta doesn't matter, just the absolute weight. I am not looking…
SAJ14SAJ
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22
votes
8 answers

First onion or first minced meat?

When making e.g. spaghetti sauce, do I: first sweat the onions and then add the minced meat? first brown the minced meat and then add the onions? do both at the same time but in different pans and add them together afterwards? What are the…
BioGeek
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22
votes
5 answers

Difference between freezer bag and storage bag

We accidentally used Ziploc "storage bags" instead of "freezer bags" to package some meat for the freezer. We noticed this after the fact and it got me thinking: what is the difference? Marketing aside, they both appear to be resealable zipper-like…
Dinah
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22
votes
8 answers

How should baking soda be used to tenderize meat?

At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using baking soda to tenderize the meat. How should one…
erichui
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22
votes
5 answers

Fresh milk curdles when added to hot coffee and tea

Came in to work this morning and made a round of coffees, the same as yesterday. To freshly washed and fully rinsed mugs, I added instant coffee, and the milk then filled with boiling water and the milk instantly curdled and all the bits floated to…
Fraser
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22
votes
4 answers

What are the differences between different types of onions, and when do you use them?

I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in as well. As I was prepping the salad, I got…
Ben McCormack
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22
votes
6 answers

Buttermilk substitute?

I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
Donut
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22
votes
13 answers

How to make thick and fluffy pancakes?

I recently had thick and fluffy pancakes at a restaurant and I am eager to figure out how to make them. Anyone know the secret behind getting thick and fluffy pancakes? Is it adding baking soda? Using carbonated water (does this even work?)?
zachary
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22
votes
2 answers

Why does tomato sauce spatter more than other sauces?

Of all the (thick) sauces and creams I prepare in a hot pot, tomato sauce is the most jumpy. When it's hot, it's impossible to cook properly without having it jump everywhere and repaint the walls, and in general the surroundings. Of course, using a…
Gnoupi
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22
votes
9 answers

Mystery "organ" on the underside of chicken thighs?

There is a small, round, black "organ" under chicken thighs, and some people like to eat it. Identifying this seems to be quite the lingering Internet mystery. They are there on prepared fried chicken--specifically Popeye's, but I'm sure it's…
Jeff Axelrod
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22
votes
3 answers

What ensures big holes in my bread?

Is it a high hydration rate? Minimal kneading? High-protein flour to hold hydration?
Industrial
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22
votes
3 answers

Can heavy cream be frozen?

Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how long will it keep in the freezer?
avpaderno
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