Seasoned Advice Community Digest

Top new questions this week:

Are there any dishes that can only be cooked with a microwave?

I read this question for microwaving chicken, and it left me wondering: Are there any dishes that can only be prepared with a microwave? If such dishes exist, what are their characteristics and why ...

asked by Soulis 48 votes
answered by Sneftel 81 votes

What exactly is "Japanese" Salt and Pepper?

On a recent trip to Kyoto, I was eating at a Beef Katsu restaurant and one of the spices they made available for seasoning was described as "Japanese salt and pepper". The spice blend was mostly ...

spices japanese-cuisine  
asked by ChaseMedallion 27 votes
answered by Sneftel 36 votes

How do HK restaurants keep wok-fried scallops white, with no visible sear marks?

After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos: But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay ...

wok stir-fry scallops  
asked by Pamela Lee 22 votes
answered by Benjamin Kuykendall 31 votes

Why does rapeseed oil turn sticky but coconut oil doesn't?

Whenever I season my cast iron pan with canola/rapeseed oil it turns sticky after a few weeks. It also gets sticky on the bottle and glues the cap on sometimes. When I season it with coconut oil, it ...

oil cast-iron chemistry coconut-oil canola-oil  
asked by Chloe 20 votes
answered by rumtscho 26 votes

Can a microwave oven cook chicken?

The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times. But the problem is, I am in Japan and I have a ...

baking chicken oven  
asked by HungryFoodi 17 votes
answered by GdD 28 votes

Why is there potato in meatballs?

Living in Sweden I do eat meatballs almost everyday. What I've noticed is that most ready-to-eat meatballs you can buy in the store contains potato, potato flakes and potato starch. I'd never even ...

potatoes meatballs convenience-foods  
asked by Mikael Dúi Bolinder 15 votes
answered by Tetsujin 37 votes

For Pressure Canning, can I use any other jar than Ball’s Mason Jar?

So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason ...

food-preservation canning jam pressure-canner cooking  
asked by Pandastew 12 votes
answered by rumtscho 12 votes

Greatest hits from previous weeks:

Is there a problem with defrosting meat on the counter?

I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...

food-safety meat defrosting raw-meat  
asked by ahsteele 62 votes
answered by yossarian 47 votes

omelettes and scrambled eggs - How long can I store them?

Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them?

eggs storage-lifetime scrambled-eggs omelette  
asked by Fitri 13 votes
answered by Joe 10 votes

What temperature to cook a pork tenderloin at?

What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C) and couldn't seem to find a good answer. Also, does ...

pork temperature  
asked by amurra 4 votes
answered by mrwienerdog 7 votes

What can be used as an alternative for Applesauce?

This banana bread recipe calls for applesauce and it's not something that's available at the stores here. Will it be okay if I just leave it out or can I use any other common ingredient to replicate ...

baking substitutions  
asked by Uday Kanth 13 votes
answered by Sobachatina 14 votes

Can I refrigerate bread dough after the first rise and bake it later?

I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?

baking bread  
asked by Carole 8 votes
answered by ElendilTheTall 15 votes

Is it safe to eat potatoes that have sprouted?

I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating ...

food-safety potatoes  
asked by Tea Drinker 100 votes
answered by hobodave 92 votes

How to defrost frozen pizza dough quickly?

Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I ...

dough pizza defrosting  
asked by Neil Fein 18 votes
answered by Wulfhart 15 votes

Can you answer these questions?

How to prepare soup for an office potluck?

My office does a weekly "Soup Group", where each week there is a team of four people assigned to bringing in dishes for a potluck-style lunch hour. I have the intention of bringing a kimchi-tofu stew ...

food-safety slow-cooking crockpot  
asked by Sean Powell 2 votes

Is thicker Gai Lan less chewable and piercable?

How does thickness of Gai Lan correlate with chewability? All 4 pictures of 薑汁生炒芥蘭 were taken at Tasting Court restaurant, Happy Valley, HK. Thinner 1, 2 Thicker 3, 4 Thickest Course ...

asked by Explorer 1 vote

Wet Brining Chicken with aromatics, does it work? Will pressure cooking be more effective?

I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep into chicken other than salt. Is there ...

chicken frying brining pressure-cooker cooking  
asked by Pandastew 1 vote
answered by moscafj 0 votes
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