Seasoned Advice
Seasoned Advice

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1500 questions
22
votes
6 answers

What exactly is apple cider?

What exactly is apple cider? I've been using Apple Bandit Cider for some recipes in which I needed to reduce the cider. However the Apple Bandit Cider is like a low-alcohol fresh cider/beer kind of drink. And I recently heard that this is an…
Remco Vink
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21
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5 answers

How to make thick Asian sauces?

Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes make dishes in a crock pot; we have a recipe for a teriyaki chicken, and another for a…
GendoIkari
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21
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2 answers

Why do egg white cartons warn that pasteurized egg whites shouldn't be used for whipping or meringue?

We're baking a ton of meringue cookies for a party this weekend, so I picked up a carton of egg whites. It wasn't until after I got home that I noticed a warning stating: "Due to pasteurization, liquid egg whites are not recommended for whipping or…
Matthew
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21
votes
3 answers

Is IKEA frozen salmon safe to eat raw in sushi?

I was wondering if IKEA's frozen salmon was safe to be eaten raw in a home cooking environment? It's farmed which is a plus from what I've read, but I couldn't really find any data on their freezing process (except their little note about customer…
kiwibg
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21
votes
14 answers

How do you correctly soften butter for spreading?

How do you correctly soften butter for spreading on bread? Is it simply a matter of leaving it at room temperature for a few hours, or do tools like butter conditioners do a better job?
Brian Willis
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21
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2 answers

What does it mean that a pan is "anti jamming"?

Lots of shops call their food pans "anti-jamming", but I have not been able to find out what that means. I don't think it's related to radio communication or making fruit jam :) Here is an example:
Mads Skjern
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21
votes
11 answers

Fix for Greasy Pulled Pork?

The Problem: Recently, I've been on a pulled pork kick. My go-to method has quickly become pressure cooking, since it's relatively quick and it allows me to set the timer and forget about cooking for a while. The problem is that my meat frequently…
MLMcFadden
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21
votes
1 answer

What to expect from canned bear meat?

I aquired a can of bear meat from Finland. I'm not sure what to expect of the contents of the can. Will the meat be pre-cooked? I can find some ideas online for preperation of fresh bear meat, but grilling probably doesn't translate too well for…
Martijn
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21
votes
6 answers

What is this Italian Cookie called?

I'm looking for a recipe for an Italian cookie that I remember having as a child. The cookie is shaped like a gnocchi or cavatelli but is much bigger, about 1.5 inches long and slightly larger than a quarter in diameter. It is distinctly 'C'…
Joe Casadonte
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21
votes
1 answer

Why stud an onion?

Why do some recipes call for studding onions, i.e., cutting little slits in the onion and putting cloves in? For example, when I cook a big piece of meat like cow's tongue, what difference would it make whether I put cloves and onion separately in…
Robert
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21
votes
4 answers

Garlic turning green?

When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be "off", but the color certainly isn't appetizing.…
Lee
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21
votes
4 answers

How can I cook an egg to win at egg tapping?

Easter is coming up, and I was wondering how I should prepare eggs to be as strong as possible for a game of egg tapping? The egg should still look and feel like a regular egg (although it's probably painted, because, y'know... Easter). This is a…
Marc Dingena
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21
votes
4 answers

Saffron and coloration - is there a way to know why it gave the wrong color?

What would make saffron (or something) color pink, instead of the more usual yellows and oranges that saffron is known for? I had, a while ago, picked up a container of saffron from an ethnic store. On reflection, it didn't look like it was too…
Megha
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21
votes
8 answers

Milk or water for fluffier scrambled eggs?

I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better. Does milk or water make eggs fluffier? Are there other…
way0utwest
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21
votes
1 answer

Is it better to store chocolate in the fridge or at room temperature?

What is the best way to store dark chocolate to preserve chocolate and flavour?
Asha
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