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

Explore our questions

1 vote
2 answers
120 views

How to best fry burger patties/ cutlets?

1 vote
1 answer
108 views

Does applying meat juices to roasts make them more moist?

0 votes
1 answer
137 views

Can meat with the pink cooked out, still be at an unsafe temperature?

2 votes
3 answers
5k views

Can I dehydrate homemade sausage with a dehydrator?

1 vote
0 answers
158 views

What are these yellowish/white bumps on my cooked bacon?

6 votes
4 answers
59k views

Why do you need to cool the filling of a meat pie before adding to the pastry?

13 votes
4 answers
40k views

Chili/Stew - Is it necessary to cook all the meat before adding to the rest of the ingredients?

0 votes
1 answer
137 views

Black and green patches at the inside of vaccum

5 votes
1 answer
29k views

What is white meat and dark meat in Canada KFC?

13 votes
3 answers
2k views

Is flouring meat necessary in stews (specifically ossobuco)?

3 votes
2 answers
2k views

Does a pressure cooker really cook food evenly?

0 votes
1 answer
143 views

any advice on my method of marinating pork loin?

2 votes
2 answers
263 views

Tips on cooking fish/meat when not even thickness

4 votes
2 answers
2k views

Is There A Better Way Than Straining To Clarify Lard and Tallow?

Browse more Questions