Seasoned Advice
Seasoned Advice

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1500 questions
18
votes
8 answers

Can you make your own black garlic?

I've seen black garlic--fermented garlic with a complex flavor--used a number of times on TV cooking shows, but I've never tried it. The description of the flavor is intriguing. Is it possible to ferment garlic and make your own black garlic? …
Denny Conn
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18
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7 answers

Soaking beef in water

I've begun cooking Asian food in the past year or so, and in many Korean and Chinese beef recipes, I see instructions to soak beef in water. Just plain water, not salt water or anything. And every recipe seems to have a different time - from 5…
Anne
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18
votes
14 answers

How long do you let a turkey rest after cooking?

I have heard mixed advice on how long you should let a turkey rest after cooking. Last year my wife and I watched a Thanksgiving cooking show with Gordon Ramsey and he said you should let the turkey rest for as long as you cooked it. If you cook…
Shawn Steward
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18
votes
2 answers

What does gluten "do" in baking?

I saw many questions regarding converting baking recipes towards gluten-free, and it seems it's not an easy process. But none of the questions I came across helped me understanding what gluten actually "does" in baking. The background of this…
takrl
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18
votes
6 answers

The art of Sushi: using wasabi to kill parasites

I've been to many sushi places and last night I went to a place that I've been to before (not that long ago either). When the sushi came, we noticed that it had wasabi spread on the rice, under the fish. When we complained we were rudely told that…
DustinDavis
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18
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5 answers

Lunch meat is slimy on outside?

Sometimes when I buy lunch meat cuts, from the supermarket, they quickly get slimy on the outside. Regardless of the date which is indicated by the sticker. I perform taste, smell, and visual checks for discoloration, but the cuts of meat seem to…
chrisl-921fb74d
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18
votes
5 answers

Are bay leaves dangerous to (unwittingly) eat?

When I first started working as a cook, I was instructed in no uncertain terms to only use whole bay leaves when cooking so that when the leaves were removed, still whole, one could be sure that no pieces had broken off and remained in the stew (or…
Doug
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18
votes
9 answers

What type of yoghurt should I use for making curry?

I've seen a lot of recipes specifying "yoghurt" when making an indian-style curry, but very rarely do they specify what type. The problem is compounded for me in that I live in a country where I don't speak the native language, and their concept of…
victoriah
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18
votes
12 answers

Which spice gives brown colour to Indian curry?

Many of the premixed curry pastes and curry dishes I have eaten have a brownish / reddish colour to them. I have a nice collection of spices that I cook with, but my curries seem to always look and taste quite similar. Most of these are a yellowy…
going
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18
votes
5 answers

Why is lye used in some recipes for cookies?

I have seen some recipes for cookies which include lye (water boiled with ash) among the ingredients. Does anyone know what the purpose is? Is there any other ingredient that can replace lye?
Siato
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18
votes
11 answers

How to avoid getting the pizza all watery?

When I cook pizza, it gets all watery. There's literally water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure. Any ideas how to avoid this? Some more information: I'm cooking at around 230 oC…
Pablo Fernandez
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18
votes
8 answers

Which vinegars are essential to keep on hand?

There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half used bottles. That being said, which vinegars can I substitute for another in recipes?…
Jonathan Campbell
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18
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1 answer

How to pasteurize eggs in a sous vide machine (in the shell)

I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134 oF for 2-4 hours, but I have 2 problems: Some of the eggs crack and most of the eggs begin to coagulate. Are there better…
deadprogrammer
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18
votes
6 answers

What does "buttermilk" mean in an American pancake recipe?

I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The recipe I found says "buttermilk", but I remember reading somewhere that the Americans sometimes misuse the word for milk thickened by…
rumtscho
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18
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4 answers

What's the best way to peel an onion?

I'm a pro at dicing an onion. My issue is always peeling it. The papery skin is so tough to get off, and I'm never sure just how many layers to peel off. Does anyone have any sure-fire tips on how to peel an onion in 2.5 seconds every time?
Pirripli
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