Seasoned Advice Weekly Newsletter
Seasoned Advice Weekly Newsletter

Top new questions this week:

What is this "Egyptian Coffee"?

I came across this video on Facebook, which allegedly demonstrates some sort of "Egyptian Coffee" making technique. What exactly is the video showing? Where can I read more about this coffee making ...

coffee food-identification  
asked by Flimzy 7 votes
answered by ElendilTheTall 14 votes

Is heated up bleach dangerous?

I put my electric flattop oven on self cleaning. This heated up the top of the oven. I then bleached the flattop. The bleach steamed up and made it nearly impossible to breath. The entire room is now ...

cleaning safety  
asked by Evorlor 6 votes
answered by Wayfaring Stranger 16 votes

Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?

There are three very similar dishes I see on Chinese restaurant menus: Orange Chicken Sesame Chicken General Tso's Chicken I know Orange Chicken is at least a little bit different (it's typically ...

chicken chinese-cuisine  
asked by briantist 6 votes
answered by Preston Fitzgerald 15 votes

Does temperature of water affect carbonation process

For sake of the question: I'm using a Sodastream brand I like max carbonation Normally, I use cold water from my Brita pitcher out of the refrigerator Sodastream's FAQ states: However, we do ...

carbonation  
asked by Paulb 6 votes
answered by djmadscribbler 7 votes

Protein in mayonnaise...none?

I was looking at a Hellman's real mayonnaise jar with whole eggs and yolks, and the nutrition label says there are 0 grams of protein. How is that possible? Is this common for mayonnaise in general?

nutrient-composition mayonnaise  
asked by Bart Silverstrim 5 votes
answered by Jefromi 6 votes

Boiling peeled peanuts

Recently I became interested in making some boiled peanuts for myself, as I have gathered that it is a very cheap, tasty (I like peanuts) and healthy food. However, every recipe that I find involves ...

boiling nuts peanuts  
asked by noncom 5 votes
answered by Cindy 1 vote

Why would you pinch egg whites when making sunny side up eggs?

At a restaurant with a window into the kitchen I saw a chef cracking eggs and pinching the top of the egg whites near the yolk before applying heat. We saw him crack many eggs and he did this every ...

eggs  
asked by thesquaregroot 4 votes
answered by Cindy 4 votes

Greatest hits from previous weeks:

What temperature to cook a pork tenderloin at?

What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C) and couldn't seem to find a good answer. Also, does ...

pork temperature  
asked by amurra 3 votes
answered by mrwienerdog 5 votes

What's the best way to cook fall-off-the-bone baby-back ribs

What's the best way to cook fall-off-the-bone baby-back ribs?

bbq ribs  
asked by Sev 8 votes
answered by Brettski 14 votes

Can you answer these?

Why does my coffee late taste different when pouring the milk before I add the coffee?

I always have a home made coffee late in the mornings. I use a moka pot. I usually add the coffee to the glass and then add heated up milk. I add milk until the colour of the coffee looks how I like ...

flavor coffee milk  
asked by doctoraw 1 vote

Lots of water coming out of chicken breasts when cooking in pan. Why?

When I cook chicken breasts in a pan, a lot of water comes out of them. I've seen this answer: My chicken breasts release a lot of fluid when cooked. How do I prevent this? where some people suggest ...

pan water chicken-breast  
asked by jeremy radcliff 3 votes

How can I process clear avocado oil with a pleasant scent, and how can I dry it faster?

I am processing my oil by cold press. I have to dry it first. I have three challenges: The color of my oil is darker than intended. My oil has a very strong smell. I am seeking a cheaper and faster ...

flavor oil smell color avocados  
asked by God'sfriend 1 vote
Subscribe to more Stack Exchange newsletters


Unsubscribe from this newsletter or change your email preferences by visiting your subscriptions page on stackexchange.com.

Questions? Comments? Let us know on our feedback site. If you no longer want to receive mail from Stack Exchange, unsubscribe from all stackexchange.com emails.

Stack Exchange, Inc. 110 William St, 28th Floor, NY NY 10038 <3