Seasoned Advice
Seasoned Advice

Most Popular

more tags
1500 questions
20
votes
7 answers

How do I convert a weight of dried chick peas to volume of cooked?

I'm following a recipe that calls for 200g of dried chickpeas, soaked overnight. I have two 28 fl. oz. (796 ml) cans of chick peas, packed in water. This is made complicated by two things: You can't easily convert a weight measurement to a volume…
Brant
  • 302
  • 1
  • 2
  • 13
20
votes
2 answers

What were historically commonly used cooking oils in Japan?

When we think of Italy or Spain, we think of olive oil. When we think of India, we think of ghee. If I was trying to make something that tasted Japanese at home, I wouldn't use olive oil, because if I start with olive oil, that will permeate the…
jogloran
  • 601
  • 6
  • 13
20
votes
4 answers

What do Americans mean by Coffee and Cream?

When Americans say "Would you like cream in your coffee?", do they mean powdered creamer (milk or milk-substitute)? Basically what South Africans know as Cremora or do they put heavy or double cream in their coffee? Is cream some sort of collective…
Neil Meyer
  • 4,922
  • 8
  • 38
  • 66
20
votes
5 answers

What is going on genetically that restricts the number of generations a yogurt starter will last?

There are recommendations online that if you use supermarket yogurt as a starter for home made yogurt then you should not use the resulting yogurt as starter for another batch, or at least not more than a few times. The instructions for my yogurt…
User65535
  • 1,563
  • 9
  • 24
20
votes
2 answers

Difference between letting yeast dough rise cold and slowly or warm and quickly

Some yeast dough recipes call for storing the dough in a cold place overnight (and usually more rising steps); others ask for keeping it warm for a shorter period of time. It is clear that the yeast is more active (does more fermentation per time)…
Peter - Reinstate Monica
  • 900
  • 5
  • 15
20
votes
3 answers

When does a spatula or spoon become sterile during cooking?

Imagine the scenario. You are cooking chicken in a Bechamel sauce. First you fry the raw chicken in the butter, stirring until the chicken is partially cooked. You then add some flour, stir and fry some more. You then add milk, a stock cube and…
Greybeard
  • 6,529
  • 4
  • 34
  • 82
20
votes
6 answers

Why don't my cookies flatten?

I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as I can tell, I am following the recipe exactly.…
user3058
20
votes
4 answers

Can we keep alcoholic beverages indefinitely?

I have some never opened alcoholic bottles under the kitchen sink and has been there for years. The are basically whiskey, vodka and bacardi. I always thought that alcoholic drink never go bad and even the taste doesn't spoil and can be kept for…
Jim
  • 591
  • 5
  • 14
20
votes
4 answers

How to adequately secure a liquid filling in a piece of pastry?

I mixed peanut butter, chocolate, heavy cream, honey and froze it in an ice cube mold. Then I put those cubes into dough and baked at 180°C for 15 minutes. The dough is great, the filling is good, but all of them leaked: How can I adequately…
Sergey Zolotarev
  • 914
  • 10
  • 19
20
votes
3 answers

Can you shred raw potatoes to make mashed potatoes?

When cooking sous vide, will shredding the potatoes, instead of cubing them, work just as well or could it have unintentional consequences? Context: I am trying to improve my mashed potato recipe to get more consistent results. Unfortunately, I…
Nicholas Summers
  • 311
  • 2
  • 6
20
votes
5 answers

Ginger and yeast

I came across a recipe for buttermilk yeast bread which includes: pinch of ginger (helps activate the yeast) I tried searching around for more information about that, and the best I came up with was this "ask a scientist" question which suggests…
Cascabel
  • 58,695
  • 27
  • 187
  • 326
20
votes
4 answers

Why is this spoon bent sideways

Can anyone ID this spoon? I took over a small kitchen and they have this thing. You can ignore the meat sticker, it’s a kosher thing.
mroll
  • 2,107
  • 3
  • 16
  • 26
20
votes
6 answers

Is it safe to cook wine or vinegar in cast iron?

I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar. I'd like to use a cast iron dutch oven, but am concerned about the interaction between the wine and the iron. I've read…
raven
  • 2,253
  • 4
  • 19
  • 24
20
votes
7 answers

Is it possible to cook an egg in a thermos flask?

Scenario: I want to hard-boil a single whole egg with the least amount of effort and active cooking time. I don't own an egg steamer and don't want to buy another kitchen gadget that takes up space without being used most of the time. I also don't…
Elmy
  • 1,248
  • 9
  • 12
20
votes
6 answers

Achieving perfection via manual drip-brew coffee method

Every time I make coffee it seems to taste different, and I've found there is a lot more room for error with the manual drip-brew method than using a Moka coffee maker or an automatic drip-brewer. There are too many variables to list, but I'll try:…
Peter Turner
  • 503
  • 2
  • 7
  • 17
1 2 3
…
99 100