Seasoned Advice
Seasoned Advice

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1500 questions
18
votes
5 answers

What is a substitute for going to culinary school? Is there?

We live in the information age. What can I do to learn everything that I would learn in culinary school, but use the available resources that are out there?
milesmeow
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18
votes
4 answers

How can I tell which limes have the most juice?

I frequently find myself at the grocery store looking at limes for cocktails and wondering which will yield the most juice. Sometimes, a lime will practically liquefy itself (which is what I want), yet I also get some that will yield almost…
JS Lavertu
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18
votes
4 answers

Could you smoke a sauce?

I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot off and just put the lid of the weber on. Can you…
Neil Meyer
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18
votes
3 answers

Are vegetables poisonous if they have roots, are sprouting or are many weeks old?

Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste? Can I use my potatoes or carrots if they already has some roots...? How about when my onion is sprouting?
Tuomas Hietanen
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18
votes
7 answers

What is the easiest way to shred chicken?

Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming. Are there any secret ways to easily do this?
Brh
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18
votes
9 answers

How should one go about reheating pasta?

Ok, so, I know the answer, "You shouldn't, because it's easy to make it fresh." But on occasion, I end up making too much pasta, not having enough sauce, etc. and the pasta gets stowed in a tupperware awaiting a secondcoming. Usually it just ends up…
Tara
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18
votes
4 answers

Fat contents from different types of ground beef when drained

At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages. Anything from 70/30 (30% fat content) to the extra lean 90/10. The less fat content, the…
Rebecca Chernoff
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18
votes
4 answers

Can I clean enameled cast iron with steel wool?

I've got a new enameled cast iron skillet that I've been cleaning with stainless steel wool along with a standard dish rag. It occurs to me that scratches in the enamel might eventually cause problems. What's the consensus? Is steel wool safe to…
Eric Goodwin
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18
votes
6 answers

Grilling burgers: flip once, or keep flipping?

When grilling burgers I usually flip several times, but have recently been advised to cook forever on once side, flip once, cook and be done. Is that the best way to do it? How do you know when a burger is ready to flip?
Jay
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18
votes
11 answers

What's the difference between a Stromboli and a Calzone?

On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli, because the menu has a single Calzone but a list of different Strombolis. But I doubt…
Tim Lytle
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18
votes
1 answer

My applesauce has fermented, is it safe to bake with?

I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the container is plastic) of store bought store-generic applesauce that's been sitting on a cool…
Schilcote
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18
votes
6 answers

Jamon Serrano smells awful

I don't know a thing about cured ham, but I just opened this ham, and while I realize a cured ham probably has a peculiar smell, I can't imagine this horrific stench being intended. My entire apartment smells like a trashcan on a hot day, and the…
Sir Guy
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18
votes
6 answers

Does "American" Food exist around the world?

In America, foods generally considered to be of foreign origin are referred to by the country or region which they are originally from. For example, "That Italian restaurant just opened, let's try it.", there are many Italian restaurants in…
John
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18
votes
4 answers

Is it true that all salt is sea salt?

I heard Alton Brown say that on Next Food Network Star. Is it true? What about salt that is mined, or salt from salty lakes?
Jolenealaska
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18
votes
4 answers

Other ‘hot’ spices?

The restaurant assured me that there was no “chilli” in the food, but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth? It was a Sri Lankan restaurant, very reputable. My host had mistakenly told the waiter…
jane bowden
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