Seasoned Advice

1

vote

1

answer

28

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I need help with pasta

pasta

answered 1 hour ago GdD 41.5k

7

votes

2

answers

31k

views

What kind of olive oil should I use?

pasta olive-oil

modified 1 hour ago Naomi Evans 1

1

vote

0

answers

20

views

How to tell if Koji rice is bad?

food-safety food-preservation fermentation

modified 6 hours ago Alex Reinking 143

1

vote

0

answers

20

views

Ganache alternative for “Nanaimo bars”

substitutions ganache

asked 7 hours ago justforplaylists 6

3

votes

2

answers

148

views

+50

After steaming for 5 mins, why are live PEI mussels shriveled, but PC's mussels plump?

mussels

modified 8 hours ago Amanda d'Halluin 79

4

votes

1

answer

942

views

Why does adding salt to microwaved broth make it foamy?

food-science microwave reheating broth foam

modified 8 hours ago georgia 1

9

votes

5

answers

14k

views

How to make hamburger buns as fluffy as in McDonald's?

baking bread restaurant-mimicry

modified 9 hours ago David Graham 1

1

vote

0

answers

86

views

Is it safe to eat hard boiled eggs after washing with peroxide and cold water?

food-safety eggs

modified 11 hours ago user95442 409

3

votes

4

answers

221

views

using vital wheat gluten instead of flour?

substitutions low-carb vital-wheat-gluten keto

modified 11 hours ago mech 2,485

0

votes

0

answers

22

views

What am I doing wrong when cooking meat?

baking

asked 11 hours ago James Wilson 1,203

0

votes

0

answers

13

views

Is it important to let meat sit in oil before grilling/baking?

oil

asked 11 hours ago James Wilson 1,203

1

vote

0

answers

18

views

can paprika or other dried spice be substituted for red bell peppers?

substitutions

asked 12 hours ago Linda 6

2

votes

0

answers

39

views

Fastest way to peel 2 dozen bananas?

bananas peeling peel mass-cooking

asked 14 hours ago Jonta 113

6

votes

5

answers

4k

views

I'm trying to make yogurt, but it won't turn out. Can someone help?

yogurt

answered 15 hours ago pygosceles 91

1

vote

3

answers

65

views

What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa

substitutions fruit pineapple salsa

answered 16 hours ago talon8 10.3k

1

vote

0

answers

32

views

How many grams of almonds are in a tsp of almond extract?

almonds ratio extracts concentration

asked 16 hours ago Dementedpenguin 6

2

votes

1

answer

39

views

Would freezing ruin an emulsified broth like tonkotsu?

freezing broth emulsion ramen

modified 17 hours ago Halhex 275

27

votes

7

answers

34k

views

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?

garlic chemistry food-safety botulism

answered 18 hours ago FvD 247

5

votes

2

answers

35k

views

My ginger is moist and floppy… has it spoiled?

food-safety storage-method ginger spoilage

modified 19 hours ago Andres lazo 1

1

vote

2

answers

95

views

How to stop frozen bananas making everything else in the freezer taste like banana?

freezing bananas

answered 19 hours ago Matthias Brandl 11

2

votes

2

answers

91

views

what are these darker stains in radish?

food-safety radish

answered 22 hours ago SZCZERZO KŁY 2,826

0

votes

0

answers

41

views

Looking for unflavored gelatin and citric acid

gelatin allergy citrus

asked 23 hours ago ericg 183

4

votes

4

answers

2k

views

how to get a ciabatta with a more uniform shape

baking bread italian-cuisine

answered yesterday Spagirl 1,234

2

votes

1

answer

42

views

Beef suet in fridge [duplicate]

food-safety beef refrigerator

modified yesterday rumtscho♦ 84.1k

5

votes

0

answers

36

views

How to whip up a small quantity of Italian meringue?

meringue

asked yesterday Fimpellizieri 243

3

votes

7

answers

35k

views

How to prepare dried tortellini?

pasta

answered yesterday Kimmer 1

8

votes

1

answer

11k

views

Making baking powder substitute with baking soda and powdered citric acid

substitutions baking-powder

modified yesterday Wendy Lamkin Dutsky 1

19

votes

8

answers

61k

views

Can I reuse cedar grilling planks?

grilling cedar-plank

answered yesterday girya411 11

2

votes

0

answers

56

views

Ought dried WHITE fungus have black specks and dark areas?

food-safety chinese-cuisine

modified yesterday Halhex 275

14

votes

9

answers

127k

views

How do I get rid of bugs in rice?

storage-method rice cleaning

modified yesterday mrog 1,320

0

votes

2

answers

142

views

Cooking pinto beans in a pressure cooker

beans

modified yesterday Community♦ 1

1

vote

1

answer

53

views

Sourdough starter with milk vs just using regular starter and adding milk separately?

baking bread cake milk sourdough

answered yesterday rumtscho♦ 84.1k

6

votes

2

answers

102

views

Why does water always boil over when steaming shrimp?

steaming shrimp

answered yesterday John Catalano 11

6

votes

7

answers

2k

views

I want to substitute liquid oil with a dry product

oil butter camping

modified yesterday Kasumi 244

5

votes

0

answers

76

views

Why would the exterior of a cake cook and not the interior?

baking cake

asked 2 days ago Ellen 26

6

votes

2

answers

21k

views

Are chestnut mushrooms and baby portabella mushrooms the same thing?

mushrooms

answered 2 days ago Craig Buckley 11

4

votes

2

answers

342

views

Should indoor ripened tomatoes be used for sauce?

sauce tomatoes

answered 2 days ago asdfas 11

3

votes

0

answers

49

views

Induction surface started making a barely noticeable high-pitch whining noise, even when it is not in use, is this dangerous?

equipment induction

asked 2 days ago Ivan Koshelev 116

-1

votes

1

answer

52

views

Chicken Breast expiration [duplicate]

chicken chicken-breast

answered 2 days ago Elaine 11

10

votes

1

answer

106

views

How long can chocolate be held at temper?

chocolate storage-lifetime spoilage tempering

modified 2 days ago user95442 409

15

votes

1

answer

29k

views

Which side of the baking paper should face up?

baking

modified 2 days ago Elaine 11

3

votes

1

answer

95

views

How to barbecue an egg?

barbecue camping

modified 2 days ago Joe 62.3k

2

votes

4

answers

178

views

What makes rice wet?

rice boiling

modified Jun 23 at 7:18 Tetsujin 3,305

5

votes

2

answers

178

views

What's a pan and what's a pot?

language pan pot

modified Jun 23 at 7:04 zetaprime 2,499

2

votes

1

answer

76

views

Is iodized salt unsuitable for baking bread?

baking bread salt

modified Jun 23 at 4:34 FuzzyChef 20k

3

votes

4

answers

1k

views

What's the difference between heirloom and direct-set yogurt cultures?

food-safety milk yogurt fermentation dairy

answered Jun 23 at 1:39 Paula 11

-1

votes

2

answers

44

views

Problems with frying chicken…coating doesnt stick, and coating doesnt get crispy [duplicate]

chicken frying

answered Jun 23 at 1:14 Megha 10.3k

6

votes

5

answers

18k

views

Substitute for bell peppers in meat dishes

substitutions bell-peppers

answered Jun 22 at 23:15 Marye Rusack 11

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