Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.

Sign up to join this community
Anybody can ask a question
Anybody can answer
The best answers are voted up and rise to the top
Seasoned Advice

Top Questions

Ask Question
Active Hot Week Month
24 votes
4 answers
5k views

What do American chefs mean by "Red pepper flakes"? [duplicate]

Greybeard
  • 3,651
23 votes
5 answers
4k views

Why is Diamond Crystal most usually recommended for kosher salt?

unlisted
  • 24.6k
8 votes
2 answers
3k views

When to put a dry cloth over an electric rice cooker?

Martin
  • 552
5 votes
2 answers
1k views

Adding baking powder to wet instead of dry didn't work. Why not?

rumtscho♦
  • 128k
2 votes
1 answer
137 views

How would I manipulate this recipe (or another) to make Jäger Bomb flavoured macarons?

unlisted
  • 24.6k
1 vote
1 answer
113 views

Do electric tea kettles make chlorinated water taste worse than microwaving it?

Esther
  • 1,655
1 vote
2 answers
91 views

What kinds of stains are these and how do I remove them?

rumtscho♦
  • 128k
1 vote
3 answers
125 views

Why do recipies require cooking meat with other ingredients? because of Maillard Reaction?

cbeleites unhappy with SX
  • 1,591
0 votes
1 answer
85 views

My jars sealed, cold packed raw chicken quarts, but canner ran dry towards the end. Can I reprocess within 24 hrs when my new canner arrives?

bob1
  • 11.5k
0 votes
0 answers
136 views

"Americans refrigerate milk and Europeans don't"? [closed]

You
  • 1
2 votes
2 answers
81 views

How much free space do sous vide items need in a water bath?

moscafj
  • 67.1k
1 vote
1 answer
75 views

Frying olive oil is bad for your health, but cooking with it in an oven? [closed]

borkymcfood
  • 4,723
0 votes
0 answers
112 views

Do they ACTUALLY throw out food all the time in USA restaurants? [closed]

Ansara Kubasek
  • 1
1 vote
2 answers
67 views

Why do the whipped egg white and syrup for my sorbet not combine?

rumtscho♦
  • 128k
1 vote
1 answer
74 views

Why are the tops of my sponge cakes tough and cracking?

borkymcfood
  • 4,723
2 votes
0 answers
91 views

how to bake with nutella without burning it?

Mallek Adalov
  • 21
2 votes
1 answer
64 views

Seer torshi (pickled garlic) with metal lids dissolved in the vinegar

Ecnerwal
  • 12.5k
0 votes
0 answers
69 views

Why did the juice start coming out of the jar as soon as I lifted them out of the water? [closed]

Tammy Dew
  • 1
0 votes
1 answer
44 views

Kumquat jam turned dark brown

Ecnerwal
  • 12.5k
0 votes
1 answer
43 views

Shelf life of homemade kombucha vinegar

Ecnerwal
  • 12.5k
0 votes
0 answers
38 views

Can I seal ball jars after they have been filled & refrigerated? [duplicate]

Lindsey Jones
  • 1
0 votes
0 answers
16 views

Can I cut a precooked lasagna in half before cooking to give to a friend or should I cook it first [closed]

user101103
  • 1

Looking for more? Browse the complete list of questions, or popular tags. Help us answer unanswered questions.

Your privacy

By clicking “Accept all cookies”, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy.