Seasoned Advice
Seasoned Advice

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1500 questions
15
votes
1 answer

How many pounds of fresh beef does it take to make a pound of beef jerky?

Beef obviously loses water when you dehydrate it to make beef jerky. What's the ratio here? Does it take two pounds of fresh beef to make a pound of beef jerky?
Rich Armstrong
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11 answers

What's a good substitute for cilantro?

I have several friends with the soap gene (cilantro tastes like soap to them), my father's allergic (it gives him a headache) and because of a lifetime of avoiding the stuff, I find cilantro overwhelming in just about everything. Typically, I…
In the Booley House
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2 answers

Defrosting pizza dough correctly?

Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer -…
DMA57361
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4 answers

Is it contaminating the spice to touch it after touching raw meat?

When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actually use too many shakers for spice. Since my fingers can only hold so much spice at once, I…
Celeritas
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4 answers

How are green and ripe plantains used differently?

I see both green and black (ripe) plantains for sale. I'm assuming they aren't used interchangeably. What kinds of dishes or techniques are appropriate for each type? Are the different types favored in different cultures, or do some cultures…
Michael Natkin
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1 answer

Which side of the baking paper should face up?

My baking paper has two sides: one waxy looking silky-feeling side, and one clean looking side with more friction when you run your finger over it. Which side should face up against the food? I've had the paper stick to pizza several times & I keep…
Richard
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7 answers

What can I do with vegetable water?

I just steamed some vegetables and the water below is greenish-yellow vegetable sweat basically. I don't want to waste any thing unless I have to for a valid reason. Any suggestions?
Enigmatic Wang
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15
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3 answers

What is a non-pork substitute for Italian sausage?

We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substitute for ground pork, and what seasonings should I add to match the seasonings that are…
Bar Akiva
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15
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2 answers

Why does frozen food seem to have lost its original taste and texture after reheating?

I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why?
leiflundgren
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15
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3 answers

Why do fridge temperature standards between US and other countries differ?

US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature. In Germany, most literature (and also the specification next to use-by dates on packaging) suggests +7°C or…
rackandboneman
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15
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9 answers

How long should dry beans be soaked before cooking?

I'm guessing there are different answers depending on the type of dried bean (pinto, kidney, navy, white, etc.) and I am interested in all of them. So: how long should dry beans be soaked? Should the water be just tap water, or salted? Should the…
Jay
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15
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2 answers

Why do so many cheeses have artificial ingredients?

Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain an interesting list of artificial additives in the ingredients: conservatives, acid correctors, colors etc. Finding cheeses…
Yossi Farjoun
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15
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2 answers

Are there food safety issues with sous-vide cooking?

As I understand the technique, you put a food item in a plastic bag and dump it into warm water for some amount of time. What happens to bacteria growth inside the bag?
BaffledCook
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15
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5 answers

What are the consequences of infusing a tea bag longer than recommended?

I'm a regular consumer of tea (since about 2 years ago), usually from commercial tea bags. They advise to infuse tea for 3 to 5 minutes, but there is some times that I have left it longer by accident. So I have been wondering what are the…
Javier
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6 answers

Is there a reason for storing ground spices separately (unmixed)?

I always use the same spice mix for dal. Instead of taking 1-2 tsp of each, I would rather keep a special container for the dal of the ready made mix in the proportions I want. Is there any reason not to do so? Shelf-life, aggregation, ..?
Sparkler
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