Seasoned Advice
Seasoned Advice

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1500 questions
16
votes
5 answers

How can I prevent bacon mayonnaise from splitting when above fridge temp?

I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It emulsified beautifully, chilled wonderfully.. and…
daniel
16
votes
3 answers

Can evaporated milk be converted to sweetened condensed?

(Not a duplicate of this question, I don't believe) If I have a recipe that calls for sweetened condensed milk but only have a can of evaporated milk, is there anything I can do to it to the evaporated milk to make it a suitable replacement for…
squillman
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16
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3 answers

Is it valid to claim that a jam contains no preservatives?

Some commercial jams state on the label that they contain "no preservatives", or are "preservative free". As I understand it, jam is a type of fruit preserve. Like most fruit preserves, it is protected against bacteria and mould before opening by…
Ramius
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16
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3 answers

How to know when chicken breast has cooked through?

Sometimes chicken breast can be thick and I never know how to tell when it's cooked! How can I be certain it is cooked all the way through?
Alex Angas
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16
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7 answers

Is bacon fat supposed to congeal at room temperature?

My grandma told me its a good idea to save the bacon drippings in a sealable container to cook with later. I remember when I used to watch her cook with it, it was always solid. I have started saving the fat from my bacon, only the bottom of the…
Nick Larsen
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16
votes
7 answers

Why is cooking rice so complicated?

I'm slowly teaching myself to cook and I made some rice today. While the result was perfectly acceptable, the process didn't go smoothly and I had to add some water in the end and cook it some more to get there. I did follow the process on the…
Guybrush Threepwood
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16
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5 answers

How to prevent overcooking of eggs in Carbonara sauce?

Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked. Does anyone have what they regard as a fool proof method for preparing Carbonara?
Martin Duys
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16
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3 answers

What is the science behind Magic Cake?

Magic Cake has a seemingly simple batter, that is mixed and baked as a single entity. (See link for the full recipe and method). When it is baked, it separates into three distinct layers: A dense bottom layer A custard middle layer A cakey top…
SAJ14SAJ
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16
votes
10 answers

With what can I replace eggs?

My girlfriend is vegan. How can I replace eggs in a recipe? Maybe with banana or soy? How much? The egg is the key ingredient to keep everything from falling apart.
Tuomas Hietanen
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16
votes
2 answers

Why is herbal tea brewed at boiling temperature?

I commonly see charts that recommend brewing green and white teas at lower (140-180 F) temperatures, black and oolong and pu-erh teas at higher temperatures (170-200) and herbal teas at full boil (208+). I always just kind of took this as gospel,…
Andrew Latham
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16
votes
1 answer

How do I cut a blooming onion?

A blooming onion is a deep fried onion which opens up during frying to resemble a flower. Obviously, I start with a giant onion. How do I cut it?
txwikinger
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16
votes
2 answers

What is a "Bubble Gum" flavor

There is a "flavor of bubble gum", not only for bubble gum, but also for kids toothpaste and milkshakes. Is it possible to reproduce this taste in the kitchen? What ingredients are required? Are they available to consumers or are they 'commercial…
Sergey Kirienko
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16
votes
3 answers

How much difference is there between brands of flour?

How much real difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is even less expensive?
Dennis Williamson
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16
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1 answer

How long can boiled eggs be stored in the fridge?

I boiled some eggs one week ago and forgot to eat them, so they stayed in the fridge. How long will they stay consumable in there?
Zoltán Schmidt
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16
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2 answers

Can anybody help make homemade pasta foolproof?

I can't even count the number of times that I have followed recipes for pasta using a food processor, only to discover that no matter the care I took with the measurements, my dough was just a bit too dry (add water). Now it's too wet, (add flour).…
Jolenealaska
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