Seasoned Advice
Seasoned Advice

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1500 questions
19
votes
3 answers

How can I determine whether a food or ingredient is "ultraprocessed"?

I often read articles talking about the risks of "ultraprocessed" food. Here is an example article from NPR. On the one hand, there are foods which are obviously not ultraprocessed: plain fruits and vegetables. And there are other things which are…
poundifdef
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4 answers

How to evenly mix stir fried vegetables with noodles?

Gather round, fellow cooks, while we attempt to solve a mystery together. Tis the mystery of the slippery noodle and uneven stir fry, a true mind boggler for all ages! Behold the conundrum: Whenever I attempt to make stir fried noodles I end up with…
Gilgoldman
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3 answers

Do all modern electric stoves have "binary" heating elements?

I've noticed that the burners of some or all of the newish-style electric stoves which have a flat top have a peculiar property. They do not seem to be capable of running at a constant low temperature, instead periodically coming on high for…
intuited
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19
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6 answers

How can I seal a crack in a teapot in a foodsafe manner?

My glazed ceramic teapot has exhibited hairline cracks since I thrifted it. Tiny droplets of tea tend to bleed through, which probably means it isn’t foodsafe. After a small shock to the pot’s exterior, two long thin shards have fallen out, leaving…
fisherpeak
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19
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9 answers

What is the purpose of using potato peels for seasoning a cast iron pan?

My first ever cast iron pan just arrived. The package contains following seasoning directions. Wash with clothes detergent (not soap or dish detergent) to remove the rust protection coating. Wash thoroughly with warm water to remove detergent.…
rumtscho
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19
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1 answer

What is sortexed rice?

Here is a link to rice I want to buy. It is quoted as being polished and sortexed. I was wondering exactly that meant? Sortexed is not a word I heard before.
Neil Meyer
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19
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6 answers

Can you hone a knife properly by using another knife?

I recall seeing this in movies. Can it be called the poor man's steel?
Curry
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19
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3 answers

What is this freaky knife for?

It's long and skinny, like a bread knife. It doesn't show well in the photo, but there's a tiny fine serration on the edge of one of those pointy things…? I've asked the 2 chefs I know, and neither one of them even had a guess!
Very Amateur
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19
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3 answers

How do tamales cook?

We just steamed a couple dozen tamales and I'm entirely baffled by the idea that they cook over hours. How? Why? What's happening? I initially figured I could check for doneness with a temperature probe. After less than 30 minutes, the probe read…
rtf
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19
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3 answers

What is the point of the "oven" step in seasoning pans?

Many or most sets of instructions on how to season cast iron and carbon steel follow these steps: Clean Get really hot on the stovetop Apply a very thin layer of oil Heat for a short time, then take off the stove Put it upside down in a medium oven…
FuzzyChef
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1 answer

Why do I need sugar syrup for slush?

The title says it all. I am looking around for homemade slush recipes and all of them call for the juices of the fruit plus some mixture of water and sugar. To my understanding, both water and sugar do not add anything to the texture of the finished…
Vladimir Cravero
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19
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7 answers

Is there an acceptable way of cooling red wine?

I've had several occasions by now when a red wine was clearly too warm on a hot day (a young wine with comparatively volatile bouquet and at room temperature that was way above the typically recommended drinking temperature for that kind of wine)…
user99798
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19
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2 answers

Do these lines in ceramic pie plate mean cracks?

Noticed a few spidery lines in this pie plate before using in the oven, then many more appeared after use. The glazing on the outside is still solid and smooth and the lines aren’t seen from the bottom. Is the plate going to crack apart? Still safe…
MWP
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19
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2 answers

Dirty sheet pan left in oven for over a month. Is the oven safe to use?

I just discovered a sheet pan in my oven that must have been there for well over a month or more. It looked like it had been used to bake chicken and there was a burnt outline of the pieces, but there was no mold, only a rancid oil smell. I took…
Patti
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19
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4 answers

Why do my brownies inconsistently end up hard and thin?

When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies. I bake them the same amount of time, use the same ingredients, and use the same equipment each time. Are there any reasons why my brownies…
Jacob R
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