Seasoned Advice
Seasoned Advice

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1500 questions
16
votes
4 answers

Is it necessary to add vegetables to slow cooker pot roast?

I like slow cooked roast for tenderness but hate the taste of 'pot roast' vegetables. Is it really necessary to cook vegetables with the roast?
Elizabeth Boepple
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16
votes
10 answers

How to pound chicken breasts without a meat tenderizer?

I do not have a meat tenderizor. I want to fry my chicken breasts but need to pound out the meat. What can I use instead?
Sandy Brown
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16
votes
7 answers

Pouring cold water on pasta after cooking it

Some of my friends pour cold water on pasta after boiling it other don't. What do the professionals do? If they pour cold water on the pasta after the boil, what do they want to accomplish with doing it?
Laserallan
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16
votes
3 answers

Is it possible to remove the smell from rice mistakenly stored in a detergent box?

By mistake I stored rice in a detergent box. I took it out for cooking, but it smells like detergent. What should I do? Is there any trick that can remove the detergent smell from rice, or is it not safe to use?
Santaina
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16
votes
2 answers

Why do microwave ovens make bread rubbery?

Why does heating bread (cinnamon buns) in a microwave give it a rubbery texture, when a regular oven doesn't? What are the chemical or structural changes?
endolith
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16
votes
3 answers

Can I dilute double cream with milk to get lower fat content?

I need close to 900 ml of cream 30–35 % for a mousse recipe (which requires part of the cream to be whipped). Is it possible to dilute double cream (48 % fat) with whole milk (3.6 %) to get an average in the range I want? Using the numbers above, I…
Ratler
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16
votes
7 answers

dry garlic in oil --> botulism risk?

My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic presents a health hazard when stored at room temperature, because the low-acidity,…
Miguelón
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16
votes
6 answers

Is it ok to skip onions in a recipe?

so this yet another attempt of mine to start cooking and yet again I'm frustrated by the perverse need of every single recipe to include onions. I hate onions, their flavour, their texture etc. and I can even taste it in soups. So my question is, if…
onionhater
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16
votes
4 answers

Do I need to coat beef in flour mixture for slow cooked stew?

I've recently bought a slow cooker and my first meal will be a simple beef stew. According to this recipe, step one is to: In a small bowl mix together the flour, salt and pepper; pour over meat and stir to coat beef with flour mixture My question…
user64327
16
votes
12 answers

What's the difference between Greek and Bulgarian Feta Cheese

I went to buy some feta cheese today and noticed that there was both Greek and Bulgarian feta. I was wondering what the differences are between the two and can they be suitably substituted for each other?
lomaxx
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16
votes
10 answers

Is it important to warm the flour before making bread?

When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time. Today, for various…
Tea Drinker
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16
votes
7 answers

How many ceramic knives do I want?

I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice. So, budget notwithstanding (within reason) and assuming that I have to buy a whole knife set (which I do), how many ceramic…
Andres Jaan Tack
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16
votes
6 answers

(How) can I prevent pasta water from boiling over with the lid closed?

I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to keep the lid on for energy saving purposes. Is this possible at all? What makes the foam…
Hanno Fietz
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16
votes
4 answers

How to keep flies away from curing meat

I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly infestation (they will be dried outside, but in a…
canardgras
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16
votes
1 answer

How does buttermilk affect a waffle recipe?

A lot of waffle recipes call for buttermilk and some claim its addition makes superior waffles. Apart from thickening the batter and giving it a slightly acidic flavour, does its addition do anything else?
Noob
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