Seasoned Advice
Seasoned Advice

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1500 questions
22
votes
6 answers

How do I know if a black banana is too old to be eaten?

From time to buy, I buy too many bananas. For the future, I am considering refrigerating them instead of eating them, but they turn black. How can I know whether a black banana is still edible?
user2954
22
votes
3 answers

At what point is water considered "at a boil?"

Lots of recipes call for waiting for the water to come "to a boil." However I have never been sure when that is. From my viewpoint it could be at three different points: First start to see small air bubbles coming up from the bottom of the pan…
Jack B Nimble
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22
votes
8 answers

What causes yogurt in sauces to split? How to prevent it?

A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes that, and how can I prevent it? As an illustrative example,…
cabbey
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22
votes
5 answers

What are the basics and options of brining meat, for example chicken?

What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing. Id like to know what the process is and how much variation there is.
peter hoffmann
22
votes
2 answers

Food safety of meat vs. veggies and fruit with mold on them

Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of which had grown mold. Of course, I tossed them both, with some regret (the roast was…
Cajunluke
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22
votes
12 answers

How do I cook a chicken to make it really really really soft?

I ate a dinner one time, and this guy cooked the chicken so soft it almost melted in my mouth. Now I want to know how to make that kind of chicken. Because when you cook the chicken regularly it comes out rubbery. You know what I mean?
user5248
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22
votes
7 answers

How do I convert a weight of dried chick peas to volume of cooked?

I'm following a recipe that calls for 200g of dried chickpeas, soaked overnight. I have two 28 fl. oz. (796 ml) cans of chick peas, packed in water. This is made complicated by two things: You can't easily convert a weight measurement to a volume…
Brant
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22
votes
1 answer

What scientific evidence there is that keeping cooked meat at room temperature is unsafe past two hours?

I've been part of many discussions about why it's unsafe to store cooked food at room temperature past two hours. An old question (How long can cooked food be safely stored at room/warm temperature?) links to USDA with common guidance that it is not…
David Airapetyan
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22
votes
1 answer

Why clean a pot (used to cook rice) with cold water?

Some people have told me that it's better to clean a dirty pot (used to cook rice) with cold water, rather than the hot water I use for all the other dishes. What would be the purpose of this?
KatieK
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22
votes
11 answers

How can I choose good avocados at the supermarket?

I've been trying to ignore my burning desire to make some guacamole because every time I go to the supermarket to buy avocados I can't manage to pick out good ones. They always either become too soft before I have a chance to do anything with them…
Oren Hizkiya
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22
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1 answer

Garlic with the olives... what happened?

Something strange (but nice) happened and I hope someone can explain. Here is the story: I had a glass jar of olives (Kalamata Pitted). They come in a "brine" with the ingredients listed as Kalamata Olives, Water, Salt, Vinegar, Extra Virgin Olive…
Hogan
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22
votes
5 answers

Why does my curry taste flat

I made a curry using onions, garlic, tomato passata, coconut milk, coriander (leaf and ground), cumin, cardamom, star anise, ginger and chilli powder. I tasted it and it felt like it was missing something, I don't really know the words to describe…
ShadySpiritomb
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22
votes
3 answers

Why do gelatin sheets have a diamond pattern?

Why do gelatin sheets have a diamond pattern? Are they perforations? Are they for measurement? Are they for brand recognition or marketing or just aesthetics?
Enkarht Khani
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22
votes
2 answers

What is the point of washing produce in cold water?

You can find tons of tips online saying you should always wash your produce. What is the point of it though? I mean with some hard produce, say carrots you can obviously give them a good scrub with a brush and I can see how thoroughly it cleans…
user3681304
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22
votes
2 answers

Are these small yellow things on my lettuce worms?

I found these in my baby lettuce leaf, are they worms? They didn't move and one fell out being stiff
phys_birthdaycake
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