Seasoned Advice
Seasoned Advice

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1500 questions
16
votes
2 answers

Why do microwave ovens make bread rubbery?

Why does heating bread (cinnamon buns) in a microwave give it a rubbery texture, when a regular oven doesn't? What are the chemical or structural changes?
endolith
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16
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3 answers

Can I dilute double cream with milk to get lower fat content?

I need close to 900 ml of cream 30–35 % for a mousse recipe (which requires part of the cream to be whipped). Is it possible to dilute double cream (48 % fat) with whole milk (3.6 %) to get an average in the range I want? Using the numbers above, I…
Ratler
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16
votes
7 answers

dry garlic in oil --> botulism risk?

My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic presents a health hazard when stored at room temperature, because the low-acidity,…
Miguelón
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16
votes
6 answers

Is it ok to skip onions in a recipe?

so this yet another attempt of mine to start cooking and yet again I'm frustrated by the perverse need of every single recipe to include onions. I hate onions, their flavour, their texture etc. and I can even taste it in soups. So my question is, if…
onionhater
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16
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4 answers

Do I need to coat beef in flour mixture for slow cooked stew?

I've recently bought a slow cooker and my first meal will be a simple beef stew. According to this recipe, step one is to: In a small bowl mix together the flour, salt and pepper; pour over meat and stir to coat beef with flour mixture My question…
user64327
16
votes
12 answers

What's the difference between Greek and Bulgarian Feta Cheese

I went to buy some feta cheese today and noticed that there was both Greek and Bulgarian feta. I was wondering what the differences are between the two and can they be suitably substituted for each other?
lomaxx
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16
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10 answers

Is it important to warm the flour before making bread?

When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time. Today, for various…
Tea Drinker
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16
votes
7 answers

How many ceramic knives do I want?

I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice. So, budget notwithstanding (within reason) and assuming that I have to buy a whole knife set (which I do), how many ceramic…
Andres Jaan Tack
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16
votes
6 answers

(How) can I prevent pasta water from boiling over with the lid closed?

I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to keep the lid on for energy saving purposes. Is this possible at all? What makes the foam…
Hanno Fietz
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16
votes
4 answers

How to keep flies away from curing meat

I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly infestation (they will be dried outside, but in a…
canardgras
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16
votes
1 answer

How does buttermilk affect a waffle recipe?

A lot of waffle recipes call for buttermilk and some claim its addition makes superior waffles. Apart from thickening the batter and giving it a slightly acidic flavour, does its addition do anything else?
Noob
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16
votes
4 answers

Which is the most caloric, edible, single ingredient by weight?

There is a lot of articles among the Internet talking about the most caloric meals you can eat, but just out of curiosity, I would like to know which is the most caloric single ingredient you can add to you recipes. At first I thought about sugar,…
Charlie
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16
votes
1 answer

A definitive method of dicing an onion

It bugs me that I've just sort of self-taught a method of turning a whole onion into a nicely diced pile. I'm going to assume my method is inefficient and wasteful. Could someone explain how I should be dicing a whole onion? Unusual and clever…
Codebeef
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16
votes
1 answer

Difference between burritos, chimichanga, and enchiladas?

What is the difference between burritos, enchiladas, and chimichangas?
william keeling
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16
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1 answer

What is this cooking utensil labeled "Orka by Mastrad" and "1 ml = 1 pinch"?

It is labeled "Orka by Mastrad". It also says "1 ml = 1 pinch" on the right-side part. What is this object and what is it used for?
lily
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