Seasoned Advice Community Digest

Top new questions this week:

If one tomato had molded, is the rest of the pack safe to eat?

Yesterday I bought a pack of cherry tomatoes and after arriving home I discovered that one of them had developed some impressive black mold (it was bigger than the tomato itself!). Of course, I tossed ...

food-safety tomatoes mold  
asked by Paula 34 votes
answered by bob1 47 votes

Is it safe to add garlic powder to sesame oil?

I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find ...

sauce garlic asian-cuisine botulism korean-cuisine  
asked by Botad 7 votes
answered by Blargant 25 votes

Can I make lemon curd more sour/tart after it's cooked?

I prepared a batch of lemon curd using an unfamiliar recipe and it just doesn't have what I'm looking for in terms of tartness and lemon flavor. I'd hate to waste it, so I'm thinking of zesting and ...

dessert lemon  
asked by Air 7 votes
answered by Stephie 15 votes

What Cheese Culture is best to use in making Camembert cheese?

I'm planning to make camembert cheese but I'm confused on what cultures to add. Any tips?

cheese cheese-making  
asked by rayewillow 4 votes
answered by FuzzyChef 4 votes

What are the main flavours/aroma compounds of the Scottish soft drink "Irn-Bru" (Iron Brew)?

Those familiar with the Scottish soft drink Irn-Bru may be familiar with the marketing slogan: "made from girders." This is due to the drink's taste which some describe as having a metallic ...

flavor food-science drinks beverages soda  
asked by WackGet 4 votes

How long will powdered turmeric last?

I have found a transparent plastic bag of 300g of powdered turmeric in the back of a cupboard, bought in Mauritius in 2011, with a best before date of December 2013. The bag is still airtight, and the ...

storage-lifetime turmeric  
asked by Rich 2 votes
answered by Tetsujin 3 votes

Is it safe to cook pancakes on a copper surface?

I've read a lot about copper cookware and how it's useful for heat management and its non-stick qualities, as long as it is tinned. But after watching this video showing a Korean restaurant preparing ...

food-safety cookware copper-cookware griddle  
asked by Zombie Chibi XD 2 votes
answered by Air 4 votes

Greatest hits from previous weeks:

Powdered milk in bread recipe

I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water ...

substitutions bread milk  
asked by Rox 24 votes
answered by justkt 18 votes

How do I butter popcorn without making it soggy?

I've tried buttering my popcorn in the past, and it always turns out inconsistent. A few pieces will be soaked with butter, and others have no butter on them at all. Perhaps there is a way to get the ...

butter popcorn  
asked by Brian Ortiz 32 votes
answered by Martha F. 9 votes

Should flour be thrown out past its expiry date?

As the title says, is it safe to consume flour once its past its expiry date or should it be thrown away?

food-safety flour  
asked by Divi 3 votes

What is the difference between Microwave, Microwave Oven, and Oven?

Some sites say that a "microwave" is only for heating or re-heating cooked food. Whereas, in "microwave ovens", you can microwave and bake. Is that true? If it is, then why I can cook main course ...

oven microwave  
asked by 4-K 7 votes
answered by Cascabel 15 votes

When is it necessary to cover food with aluminum foil during baking/roasting?

Often a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam. How do you know when it's necessary to use aluminum foil when baking a dish without a recipe? ...

baking roasting  
asked by Jacob R 28 votes
answered by Joe 30 votes

Can I add uncooked noodles directly to soup?

Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 ...

soup noodles  
asked by Matthew Scouten 18 votes
answered by jessykate 16 votes

How does the number of eggs affect a cookie recipe?

If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies? Likewise if it calls for two eggs and I only put in one egg what will the effect be?

baking eggs cookies  
asked by Stacy 11 votes
answered by mrwienerdog 10 votes

Can you answer these questions?

What exactly is a boozy preserved egg and how are they made?

On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any more detail on how they are made. This ...

eggs food-preservation chinese-cuisine alcohol  
asked by qfwfq 1 vote
answered by mbjb 0 votes

Using over-rested pizza dough as old dough

I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in the bowl resting on the counter (temp ~ ...

dough fermentation proofing  
asked by Gigili 1 vote

When jaggery / sugar syrup mix is rolled on to sheets, what kind of sheets would be most suitable - least sticky?

When jaggery / sugar syrup mix is rolled on to sheets, what kind of sheets would be most suitable - least sticky? The recipe: Black Til Chikki What kind of non sticky sheets and paper would be most ...

syrup non-stick parchment  
asked by Alex S 1 vote
answered by Tetsujin 0 votes
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