Seasoned Advice Weekly Newsletter
Seasoned Advice Weekly Newsletter

Top new questions this week:

How prevalent was foodborne botulism before stricter food safety guidelines?

Nowadays, foodborne botulism seems to be quite rare, even from potentially high-risk things like home canned goods. (The CDC Botulism Surveillance reports indicate on the scale of tens of confirmed ...

food-safety canning  
asked by Jefromi 12 votes

How to get rid of foam on shaken cocktails

Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. All my shaken drinks have this foam. I ...

asked by MJD 9 votes
answered by logophobe 9 votes

How to stop burning raisins in my fruit scones

I often like to make scones and mix some raisins into half the batch to make a nice fruity scone. However often when I lay out my scones and put them in the oven ones at the surface end up being ...

baking burnt  
asked by SuperBiasedMan 9 votes
answered by Erica 14 votes

How do I cook beans without having too many that are split?

Whenever I have cooked beans from raw (dried), many of the beans split. But if I buy canned beans, there are fewer split beans. How are the canned beans cooked so that there are fewer split beans?

asked by user19474 6 votes
answered by Sobachatina 7 votes

Difference between brown sugar and white sugar?

While visiting a coffee shop with coffee I was offered these two kind of sugar. But don't know about differences between them. And why does brown sugar absorb moisture quickly compared to white one? ...

sugar brown-sugar moisture  
asked by Ronak Bhatt 6 votes
answered by Jolenealaska 10 votes

Is there a difference in taste between female and male beef?

A friend said that male beef is more expensive. I'm thinking she really means the difference in taste of different breeds or some other criteria that makes some beef more expensive. Is there a ...

asked by Judy 5 votes
answered by renesis 1 vote

What went wrong with this bundt cake?

I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: Four times ...

baking cake dessert  
asked by DaveBurns 5 votes
answered by Stephie 4 votes

Greatest hits from previous weeks:

Substitution for egg to bind hamburger mince

My wife is having pregnancy cravings for (homemade) hamburgers, but has developed a prenatal allergy / intolerance to egg. What is a possible replacement for egg to stop a hamburger pattie from ...

substitutions eggs hamburgers  
asked by johnc 9 votes
answered by K2so 10 votes

What's the difference between latte, mocha, and all the other drinks on a coffee-house menu?

There are many different coffee-based drinks on an average coffee-house menu. But what makes them different from each other? What are the differences / distinguishing characteristics between: latte, ...

asked by KatieK 16 votes
answered by Chris Cudmore 16 votes

Can you answer these?

How long does it take to cook eggs safely as a function of temperature?

The FDA recommends cooking eggs (or dishes containing them) to 160°F (71°C) for safety. However, I know it's possible to make them safe by cooking for a longer period of time at a lower temperature. ...

food-safety eggs  
asked by Jefromi 2 votes

Mushy homemade dill pickle chips

We made about 13 gallons of homemade dill pickles last summer. These are made with vinegar, not the fermented type. Water bathed for 15 minutes in quart jars. We kept the whole cucumbers on ice over ...

food-preservation pickling food-processing  
asked by Jason Whipple 4 votes

How can I increase the shelf life of chocolate ganache?

I'm testing out chocolate ganache recipes and they don't seem to have a long shelf life. The ganache begins to grow mold after the third week. Is there a specific percentage of cream, glucose, butter ...

storage-lifetime chocolate ganache  
asked by Sara 1 vote
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