All Questions

I've been making sourdough and kombucha for a while now, and the results are great. I've never taken any particular care with the utensils. I wash my hands before handling the SCOBY, and I use fresh ...

I used my rice cooker for rice with pork, onion and garlic. I washed it well twice but it still smells of pork and onion. It seems like the fat from the meat permeated the teflon (slightly scratched). ...

I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something happen to my bread this week that I would ...

I've been making a fairly standard arrabbiata sauce for months, and I'd like to expand the number of sauces I can make. However, many of these recipes involve cheese and/or milk, but I'm sadly ...

I am in the process of creating my sour-dough starter. I've been mixing in water and "strong bread flour" around a 1:1 ratio (100g of each, slightly more water to make the mixture wetter). The ...

We found and foraged chicken of the woods. We cooked some and also froze some. We did not cook these mushrooms before freezing. Are they still edible?

I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wrong??? Am I using too much buttercream? Am I rolling out ...

How do convection microwaves that also broil work? I am researching (SharpR1874 and Sharp R1881LSY) such ovens that boast a broil feature. One clearly states it has an element in the top, the other ...

I tried rspberry jam and packed in jars hot and canned. when I opened it for use, the top layer has the good jam like consistency and texture but when further layers were scooped they have a more ...

Say I'm eating peanut butter out of a jar with a spoon, thus presumably transferring some of my saliva into the bottle. Some research indicates that this sort of double-dipping might be a health ...

Is this true: Distilled alcohol such as gin, vodka, scotch, whisky and rye are produced from fermentation and distillation of wheat, barely or rye. The distillation process separates the ...

I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos I see online basically just pour a ...

I was wondering what the best way to remove this burnt on olive oil is? These are both pretty new pans. I've heard of using an oven cleaner for the cast iron pan but I'm unsure if it will ruin the ...

I purchased Vac. packed frozen salmon. After defrosting I went to take it out of the package, when I touched a section of the meat it smooshed. Is this normal? There is also a very fishy odor, is ...

I recently ran out of table salt for my salt shaker.I went and bought salt, but didn't know ,if I should choose iodized or non-iodized. I don't have any health or thyroid concerns,but I'm not really ...

I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili. I found some solutions are given below to ...

There are already a few questions on cooked vegetables on Seasoned Advice. I want to know the best way to cook them straight from the freezer to maintain nutrients. I normally put lots of water in a ...

My church assembles apple pies for sale on a Monday. Crusts are made ahead and frozen. Crumbs are made on Friday and refrigerated. This year the crumbs have become lump, hard, and almost impossible ...

If you are making gravy and accidentally burn it,than how can you fix that burnt gravy?

Is it necessary to soak rice every time before cooking.What happens if you don't soak rice? Does it effect the taste after cooking? If soaking is necessary then, How much time is required to soak rice?...

I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many of the recipes call for rice flour in ...

Ran out of granulated sugar for a cake recipe. Will XXX sugar or another be a good sub? I have brown, turbinado, splenda.... Thanks!

I have falafel sauce made of: dried red hot pepper fresh red bell pepper onion garlic lemon salt black pepper I want to sell this product in glass bottles or plastic containers. What kind of ...

Onions are good addition to many dishes for delicious taste, but cutting them can be frustrated when they make you "tears" all the time in your eyes. Does anyone know any tricks or tips to minimize ...

Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as the water contains a lot of starch which helps the pasta ...

Why does the smell of onions linger on your hands long after you have been cutting them? Even after washing your hands. I have heard that stainless steel remove odors from hands? Is it true?

I was picking through some dried white beans and found a lot of discoloured ones, way more than usual. They smell fine. Does this mean that they are old (best before date is a long way away) or just ...

I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oil and tyme in a sealable bag using the ...

I was thinking maybe a coffee filter would work, but then it might not have enough time to fully brew the ginger. I don't know what other ways to filter are good. The powder is very fine-grained, and ...

I've read in several places you want to eat as well as drink mushroom powders in order to get the full benefit of the mushroom. Can I eat the left overs of Ganoderma Applanatum (artist conk) for all ...

I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste should be very neutral. The idea is that when you add stock ...

I'd like to make a gluten free gumbo for some friends. Is it possible to make a dark roux with the right flavor with rice flour? Any other suggestions? I'd like something point and shoot, as I dont ...

I just bought fresh strawberries. How do i keep these berries fresh longer.Do strawberries need to be refrigerated?if yes, than how do these barriers remain fresh in refrigerator?

I’ve noticed a couple of brands of skyr popping up on store shelves but they’re all fat-free. I’ve had some and it’s not bad, but as someone who eats 6% yogurt I definitely found it lacking a certain ...

The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very meaty bones, but doesn't suffer from it ...

I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh over it. One day later the levain did not ...

There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which method is the best to cook pasta? Does ...

I bought some packed almonds and soaked them in water for about 24 hours. I then removed the water with a sieve, cleaned the bowl and put the almonds back. I covered the bowl with a paper towel and ...

Sometimes I do not have enough time and miss out parts either substitute ingridients. My observation is that sometimes it's quite okay and sometimes awful because of unexpected pairings in the food ...

What I did: I browned some beef cubes and put them in the slow-cooker. I then added some spices (a lot of spices), tomato juice, olive oil and vinegar. For all kinds of reason, I waited a total of ...

I made a large batch of strawberry rhubarb pie filling and apple pie filling. How long can it sit out on the counter and at what temperature has it spoiled?

The recipe calls for my food to bake for 35 minutes at 425 degrees F, But if I have another dish baking at 325 degrees F, how long should I bake the first dish at the lower temperature so it will turn ...

Once I ate great food, eggplant baked with mint and.. Yoghurt? What is this?

I like putting peanut flavor in my sauces and wanted to make a big batch of crushed and pulverized peanuts. I was wondering how long I could keep these, before they went bad.

When trying to make marble cake, I guess I used the ingredients with correct proportion but when I take cake out, I found the cake hard. Following is the recipe I followed: 2 cups all-purpose flour,...

When making soup, my husband likes to add a lot of water then boil off for 30-45 mins to make it more concentrated. I prefer to add just enough water for consistentcy then gently simmer, thinking ...

I bought raw, red Argentina shrimp. In the fridge, I noticed the legs looked like they turned blackish-blue. Does this mean they went bad?

I know someone who recently water bath canned some blended-up elderberries without added sugar (it should be noted that elderberries aren't sweet in the first place). We ate a jar of it that didn't ...

The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm thinking: The flour will be baked before ...

I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.html Recently I made some rough puff ...