Seasoned Advice
Seasoned Advice

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1500 questions
16
votes
22 answers

Is there a faster/less messy way to stuff manicotti/canneloni?

I've had all the ingredients for stuffed manicotti sitting around in my kitchen for the past 2 days but keep putting it off because I absolutely dread the whole stuffing process. I usually start off using a spoon but quickly give up on that and…
Aaronut
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16
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5 answers

How do professional bakers handle rotating trays while mass producing cookies/muffins/cakes/etc.?

A widely-suggested tip is that one should (swap and) rotate their baking tray(s) half-way through a bake (to promote even cooking). I was wondering how professional bakeries (read: not factories, actual bakeries) handle this operation when mass…
StevieP
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16
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3 answers

How long do eggs last in the refrigerator out of the shell?

I dropped my carton of eggs when putting away groceries. The eggs were broken severely enough that the internal membrane ruptured and I had to remove them from their shells. I went ahead and used these eggs right away (changed dinner plans to…
Juju
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16
votes
2 answers

Why peel tomatoes?

Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze them without peeling them. Does freezing/canning do…
Rebekah
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16
votes
7 answers

Is gelatin vegetarian?

I understand that vegetarians are against meat, and gelatin is derived from meat and bones. So the obvious answer is "no." But I'm not entirely sure. What constitutes an ingredient as "vegetarian" or "vegan?"
Corey
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16
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6 answers

How much is "a ladleful"?

I have a recipe that asks for "a ladleful" of something. The recipe book usually uses imperial weights and volumes, that I can convert to my metric units that I hold so dear. As I understand it, a ladleful is the volume necessary to fill a ladle -…
Thaoden
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16
votes
5 answers

When should I use convection when baking?

I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall. Does this mean that I should always take advantage of it? If not, which circumstances are better for…
Jimmy
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16
votes
9 answers

Does honey have a bitter component?

I've heard Jeffrey Steingarten, on Iron Chef America, mention that he finds honey quite bitter. I've never noticed that myself. Maybe if I really try I can notice a slight bitter finish, but for me the sweetness and floral aroma dominates. Is honey…
Michael Natkin
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16
votes
9 answers

How can I fix a hollandaise sauce after it has split?

I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once it splits?
lomaxx
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16
votes
10 answers

What causes the difference between Maine and Canadian lobsters?

In a first-season episode of the US TV show Kitchen Nightmares, the well-known chef Gordon Ramsay states that there's a "big difference [in] taste and flavor" between Maine lobsters and Canadian lobsters. He gets into an argument about it with a…
Pops
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16
votes
7 answers

What are other uses for Vegemite or Marmite besides as a spread?

My Australian friend introduced toast with butter and vegemite to me. Recently I saw an episode of "Chopped" on the food network and one of the ingredients in the basket was Marmite. One of the chefs used it to flavor ground beef to make a burger…
milesmeow
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16
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6 answers

When turning instant soup into liquid soup, how can I optimise dissolution?

At work, when I'm hungry, I sometimes resort to instant soup (Royco, in case it's relevant). Simple to make: heat water, put package content into cup, pour water into cup, stir. However, I often find that the powdered soup has a bunch of wet powder…
Nzall
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16
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7 answers

When basil gets brown spots, is it still usable?

When I store basil in the fridge, sometimes it gets brown spots. Is it still usable? Is that valid also for Thai basil? Throwing it all away after 2-3 days seems such a waste. Also, how can I prevent this from happening?
Jenn
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16
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7 answers

Pulled Pork in a slow cooker. To brown or not to brown?

I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve. Here's what I've been doing: 1. Brine pork for a few hours 2. Slow cook all day with carrots,…
user1575
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16
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1 answer

Could I possibly tell imitation lobster from real lobster?

There's a shop in my neighborhood that sells lobster rolls. Every time that I order one, it's packed with "lobster" meat and a little bit of mayo. At $15, I feel that I am getting a great deal. But my gut feeling has always told me that this shop…
User001
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