Seasoned Advice
Seasoned Advice

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1500 questions
18
votes
5 answers

What makes fleur de sel different from regular salt?

Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?
Daniel Moura
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2 answers

How long can I store soaked beans before cooking?

I've soaked some beans in room temperature water overnight, since 6pm (white navy beans). How long can I keep them in water before I must use them? Will they last a day or so at room temperature and in water, or should I drain and store in the…
SarahVV
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4 answers

Can raw eggs be made safe with hot sugar in an Italian meringue?

I found this recipe which features Italian meringue as topping. After preparation, the meringue is not cooked further, yet the author claims that adding the sugar syrup alones has pasteurized (i.e. killed all germs) the eggs. Can this really be…
FlyingTeller
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18
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6 answers

Use the pyrolytic mode in ovens for cooking

Would the high temperature (400 Celsius) of a self-cleaning oven (pyrolytic function) be of any use for cooking certain foods, like pizza? That would emulate a wood pizza oven, making pizza in 2 min.
Quora Feans
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18
votes
1 answer

How long should I keep minced garlic in lemon juice?

A problem that I sometimes encounter when making dressings or tahini hummus is deciding how long I need to soak garlic in lemon juice after mincing it. For context, there are several reputable publications on the internet which claim that this step…
Andrew Jackson
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18
votes
3 answers

Why heat milk and use it to temper eggs instead of mixing cold milk and eggs and slowly cooking the whole thing?

My understanding of tempering (similar to the answer here) is that you're attempting to add egg to a hot mixture slowly enough so that you don't curdle the egg, so that it incorporates in the mixture instead of making, say, scrambled eggs inside of…
mkdir
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18
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3 answers

Old biscuit recipe question - "until the dough blisters"

I'm reading through some old (early 1900's) cookbooks and something that keeps coming up is beating dough "until it blisters" - here's an example. VIRGINIA BEATEN BISCUIT. One quart flour. One teaspoonful of salt. One tablespoon of lard. Work lard…
biscuitman
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18
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2 answers

Are there tables of wastage rates for different fruit and veg?

In recent months I have been paying particular attention to food costs. As part of that I have looked at the price of different fruit. It is easy to calculate the price per Kg of unprepared fruit, and I am surprised how cheap for example pineapple…
User65535
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18
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3 answers

Does flour have yeast?

This feels like it should be an easy question to find an answer to, but all I'm finding are unreliable sources saying both yes and no. I'm referring specifically to any kind of store-bought flour used for cooking or baking. Thanks!
DukeSilver
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18
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4 answers

What is the proper way to trim green asparagus?

I've heard of several approaches to cutting green asparagus to remove the woody ends from the bottom which are no good to eat. In general, none seem to take account of the thickness, or the age or freshness. For instance: Alton Brown recommends…
AdamO
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18
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2 answers

What is this core inside a coconut seed?

In the German survival show "7 vs Wild", one of the participants opened a coconut seed to find it filled with something he calls a "cake" (the light-yellowish part in the image below). It seems to be extremely delicious according to his excessive…
Stanley F.
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18
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5 answers

A cheap piece of equipment/appliance that can help with reducing stock in a room that is not suited for cooking

I've just reduced a 4l of stock in my "kitchen" to 0.5l by boiling it over an hour. I wrote "kitchen" with quotation marks, because that room might have been designated as a kitchen when the apartment was being built, but I'm pretty sure I see a lot…
Reverent Lapwing
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18
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3 answers

Substituting black beans for ground beef in a meat pie

My wife has recently decided not to eat meat, so we have been substituting black beans for ground beef in some of our favorite dishes. This has worked fine so far, but I am not sure about making this substitution in cheeseburger pie. The recipe…
Plutoro
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18
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11 answers

How do I make boiled or steamed veggies and meat taste good – without fatty condiments?

Oil and frying naturally brings out the flavor. I'm so used to it! But now I can't fry for health reasons and I can't to begin to imagine how to get satisfying results with boiling, stewing and steaming only. It's incredibly bland! To add insult to…
Sergey Zolotarev
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18
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1 answer

Why do metal utensils scrape teflon pans more than wooden?

It is said metal utensils scrape teflon coated non-stick pans and should not be used on them. All sources I found say just that. But when my metal utensil doesn't have sharp edges and I am not pressing on it with more strength than a wooden one, why…
David162795
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