Seasoned Advice Weekly Newsletter
Seasoned Advice Weekly Newsletter

Top new questions this week:

Is butter ever the same after having been melted?

I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the butter had cooled and re-solidified, it ...

butter melting  
asked by Phil Frost 26 votes
answered by Jefromi 26 votes

How well does it work to just throw in all the ingredients and boil?

I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then progressively add other ingredients, starting ...

pasta boiling onions sauteing  
asked by Alex Hall 9 votes
answered by Stephie 19 votes

How do I drain sauerkraut?

One of my favorite sandwiches is the Reuben. One problem I tend to have when making this at home is the sandwich is damp from the sauerkraut. I buy sauerkraut from the store. Before putting it on the ...

sauerkraut  
asked by Snowman 8 votes
answered by djmadscribbler 10 votes

What can I do to fix/improve a dry cake?

So a lot of times a cake is really dry, whether the recipe author intentionally does that or if I did something wrong I'm not sure (maybe it's how it's meant to be but it doesn't suit my tastes). ...

cake  
asked by Aequitas 7 votes
answered by Jolenealaska 19 votes

What's the point of "cheese alternative" that has dairy in it?

I was at Trader Joe's again, and I bought this cheese alternative. Being hungry out of my mind, the thought to check the ingredients never crossed it. Now I, a vegan, am stuck with having to eat a ...

substitutions cheese vegan dairy-free  
asked by JesseTG 4 votes
answered by Batman 5 votes

What is this metal utensil tool with wooden handle?

Saw this at a flea market with other kitchen tools and do not know what it is. The end of the tool that is pictured is attached to a handle that looks like it would typically belong to a whisk.

utensils  
asked by Zak 4 votes

Cooking chicken breasts in Buffalo sauce, cast iron

I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon). My issue is that it takes about 20 minutes to cook ...

cast-iron chicken-breast hot-sauce  
asked by theblindprophet 4 votes
answered by Jefromi 5 votes

Greatest hits from previous weeks:

How to cook a pork sirloin roast?

I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and ...

pork roast  
asked by Josh Stodola 8 votes
answered by Sean Hart 14 votes

Cooking beef: how to make it tender?

I have been trying to sauté beef and make pan sauces, but the meat seems to always become somewhat dry and chewy. How do I avoid this? I have the same issue when stewing beef in a slow cooker or dutch ...

beef tenderizing  
asked by Mad Wombat 9 votes
answered by ElendilTheTall 20 votes

Can you answer these?

Heart shaped fruit cake: how to prevent uneven baking

I have just made my first ever fruit cake. I used the BBC light fruit wedding cake for a 6" tin. I used the cake o later to increase the cake to a 12" one. The original recipe said to bake for 30 ...

baking  
asked by Babs 2 votes

what does watt specify in induction stove

what does watt specify in induction stove? Does a higher watt induction stove implies that the cooking will be faster? Is electricity consumption of higher watt induction stove higher?

equipment electric-stoves induction  
asked by Prashant Bhanarkar 1 vote

How to prevent shitakes from sticking to pan when sauteeing?

Is there any way to prevent shitakes from sticking to the stainless steel pan when sauteeing in olive oil? I cook with many different kinds of mushrooms and only shitakes, and to some degree ...

mushrooms sauteing  
asked by amphibient 2 votes
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