Seasoned Advice
Seasoned Advice

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1500 questions
16
votes
3 answers

Does liquid temperature matter when making bread in a bread maker?

Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters? Cold vs room temp or warm?
Marlene
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6 answers

Stainless Steel Pan -- gray bottom. Why?

Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came off. However, once I cleaned and dried it there is a kind of gray discoloration on the…
Dante617
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16
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1 answer

What is this hot dog grilling machine called in everyday spoken English?

People love hot dogs. What is this hot dog grilling machine called in everyday spoken English?
JJJohn
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9 answers

Do I need to season a stainless steel saute pan?

Okay, I received a nice stainless steel saute pan for Christmas and in looking around online there are people that say I need to season it. Most of the techniques I've seen involve oil and salt and cooking that for a bit and then wiping it out. Is…
Dante617
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16
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10 answers

Is there an alternative to cornstarch when used to thicken a pie filling

I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was eating the pies. I would just use less of it but I…
Kyra
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16
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5 answers

Is it better to freeze crepe batter or cooked crepes?

I sometimes make crepe pancakes with the following recipe: 200g of flour, 350ml of milk, 2 eggs and a table spoon of vegetable oil. I was wondering whether it was better to store the crepe batter in the freezer and cook some when I want it, or to…
Daemon Beast
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16
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2 answers

Can I re-whip whipped cream?

I whipped some cream with soft peaks and put it in the fridge. A few days most of it has collapsed and is liquid. Can I re-whip it effectively without adding more cream?
Michael Hoffman
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16
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5 answers

How to get the burnt aroma off burnt food?

I sometimes burn the bottom of the pan due to carelessness, or not stirring enough. The burnt smell tends to persist even after I separate out the unburnt bits. Is there any way to fix this?
Sonia Balagopalan
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16
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2 answers

Who originated the dangerous avocado-pitting technique?

There are several reasonable and safe ways to pit an avocado. There is, however, one very popular (at least in the USA) and unsafe way: digging the pit out with the point of a knife. I see people injuring themselves this way so frequently on social…
FuzzyChef
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16
votes
5 answers

Why do people put oil/butter in pan when frying ground beef?

I have always wondered why people put oil or butter in a pan before browning ground beef. It doesn't make sense since you end up having to drain the grease in the end anyways. What is the purpose of the oil or butter? Is it used for pans that are…
duchessofstokesay
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16
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5 answers

Why do my fried eggs start browning very fast?

I've seen people mention how eggs shouldn't become white after they are dropped in the pan. This keeps happening to me even though I use the "water test" and my eggs keep sticking to the pan (I add oil after the pan heats enough). The eggs are…
user3711671
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15
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4 answers

Advice for making/keeping shredded chicken moist?

My dietician ordered that I eat chicken. I found that to eat the portion I'm supposed to eat (10oz), it's easier to shred the chicken and take 10oz of shredded chicken, rather than try to find 10oz breasts. I am trying to meal prep this chicken over…
user76333
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15
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1 answer

What does the ash content of broken wheat really mean?

I purchased some broken durum wheat (also called lapsi or daliya in India) to make upma and was shocked to find that it contained ash. It seemed silly that someone would deliberately mix ash into broken wheat, and this site says it's not mixed in…
Nav
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15
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3 answers

Olive oil in Japanese cooking

I recently ventured a bit outside my usual European cooking and started making recipes from a "westernized" Japanese cookbook I was gifted. Some recipes for salads call for "vegetable oil" in the dressing. I usually make salad dressings with olive…
John Doe
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15
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1 answer

Why does blending blueberries, milk, banana and vanilla extract cause the mixture to have a yogurty consistency?

A cup of milk A cup of blueberries A banana Three shakes of vanilla extract liquid The original plan was to have a milkshake, but the result is quite a nice desert! Like a no cook yogurt. Looking more closely, the milk has curdled, but not like…
Ant Kutschera
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