Seasoned Advice Weekly Newsletter
Seasoned Advice Weekly Newsletter

Top new questions this week:

How to clean an octopus - and is it worth it

I've bought an octopus from my fish monger, but, when I asked if he could clean it, he openly admitted he's never done octopus before and doesn't know how. Well, neither I do but I've taken it on …

seafood butchering  
asked by Dave Rook 17 votes
answered by Jolenealaska 13 votes

What is Bosnian black honey?

In Bosnia and Herzegovina, I bought some black honey that someone was selling on the roadside in unlabeled jars. It was the most delicious honey I've ever had. It tasted like caramel but also like …

honey balkan-cuisine  
asked by dsg 9 votes
answered by rumtscho 13 votes

What is this really tasty part of a chicken found in a cavity in the hip?

About once per month, my mother prepares chicken with rice and a currysauce with pineapple. I don't know exactly what the method of preparation is of the chicken because it's prepared by one of those …

chicken food-identification  
asked by Nate Kerkhofs 7 votes
answered by jogloran 7 votes

How do you coat perfectly round truffles with melted chocolate?

How do you coat perfectly round truffles with melted chocolate. Preferably with the least amount of mess. Normally, I just dip the truffle into a bowl of melted chocolate and remove the truffle with a …

truffles  
asked by Adrian Carolli 4 votes
answered by Jefromi 6 votes

Can you candy salt?

Bear with me... I'm working on a pretty amazing ice cream. It's Dulce de Leche, made the kind of scary traditional way of boiling cans of sweetened condensed milk, then mixing that with a custard and …

salt candy  
asked by Jolenealaska 3 votes
answered by jim 0 votes

How to make XXL Watermelon Jell-O Shots without falling apart?

I was trying to make XXL Watermelon Jell-O Shots but the Jell-O was not firm enough and fell apart. Should I use more Jell-O and less water next time? The recipe requires unflavoured gelatin but I …

recipe-scaling jello watermelon  
asked by Adrian Carolli 3 votes
answered by Nick Williams 4 votes

Keeping Food Hot & Delicious

I'm having a large amount of guests over tomorrow and I wanted to know how can keep large portions of food hot and ready to serve without it getting cold or damp, while also keeping my deserts cool …

equipment temperature serving  
asked by The Chef 3 votes
answered by draksia 3 votes

Greatest hits from previous weeks:

How long is it safe to marinate meat?

I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook …

food-safety chicken meat steak marinade  
asked by Jim 16 votes
answered by Aaronut 11 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 6 votes
answered by Brettski 14 votes

Can you answer these?

Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating

I've been trying to recreate the results from: http://cookingsciencetradition.blogspot.com/2010/12/crystallization-of-sugar.html to very little success. My process: 1: Add 1 + 1/2 cups white …

sugar boiling candy  
asked by Georges Oates Larsen 1 vote

Substitutes for Agave Nectar

What can I substitute for 1/4 cup of agave nectar in a coconut rice pudding recipe? I am glucose/gluten intolerant.

substitutions  
asked by Sharon Hedges 1 vote
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