Seasoned Advice Weekly Newsletter
Seasoned Advice Weekly Newsletter

Top new questions this week:

Is Italian style gelato achievable with standard home ice cream makers and home freezers?

I've not had much success trying to make Italian style gelato at home though French style ice cream works very well. I'm using the Cuisinart ICE-100 which comes with both an ice cream and a gelato ...

asked by persiflage 6 votes
answered by Jefromi 3 votes

Food safety issues related to eating raw frozen vegetables

I just pulled out a package of frozen spinach and noticed a warning "Cook from frozen, product must be cooked before consumption". I found the same on a package of frozen baby peas and I'm sure I've ...

food-safety vegetables defrosting  
asked by PeterJ 6 votes
answered by Cindy 4 votes

When braising, how deep should I fill a single pot?

Mark Bittman's recipe for chicken Adobo says: "Combine the [ingredients] in a covered skillet or saucepan large enough to hold the chicken in one layer". The recipe calls for 3-4 pounds of chicken. ...

stews pot braising dutch-oven  
asked by Franco 6 votes
answered by rumtscho 3 votes

Controlling molten cheese consistency?

I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was when I added some cheese from the supermarket ...

cheese melting fondue  
asked by Dan Bryant 5 votes
answered by TFD 4 votes

Bread doesn't split at the score

I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, then hardens along with the rest of the ...

baking bread  
asked by Peter 4 votes
answered by Stephie 3 votes

Can I turn a can of red kidney beans into red bean paste for Japanese Style Red Bean Paste Buns?

I have a can of Red Kidney Beans, and I want to use it to make Japanese Red Bean Paste Buns. Looking online, I found that these buns require Azuki Beans for the paste, not Kidney Beans. Is there a way ...

beans japanese-cuisine  
asked by Matthew Paul Chapdelaine 4 votes
answered by Cindy 7 votes

Meat curing vs fermenting

I got into somewhat of a heated debate with a friend recently. He keeps on talking about fermenting meats. I told him that he should stop using the word fermenting when talking about meat because that ...

asked by Neil Meyer 4 votes
answered by sourd'oh 5 votes

Greatest hits from previous weeks:

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 9 votes
answered by Chris Cudmore 13 votes

Is it bad to cook frozen meat without waiting it to be unfrozen?

I wonder if it is bad to cook frozen meat (chicken, fish, beef,...) without waiting it to be unfrozen? Sometimes, I realize I forget to take meat out of my freezer beforehand, when I am too hungry ...

asked by Tim 30 votes
answered by mrwienerdog 23 votes

Can you answer these?

Please help me make Caramel using Coconut Sugar?

I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a type caramel using coconut sugar, that ...

sugar coconut caramelization caramel  
asked by Rebecca Rosen 1 vote

Recommendations for making ice cream with milk and corn starch (corn flour)

I started off making ice cream in the French style with cream and egg yolks. I've mostly been using David Lebovitz's web site and his fantastic book the Perfect Scoop. I've recently been experimenting ...

ice-cream cornstarch  
asked by persiflage 2 votes

How do you remove strong garlic odor from enclosed space (garage)?

I dehydrated garlic in my garage a couple of days ago and now I need to remove the strong garlic odor in the garage -- any ideas? I have left the garage door open for hours and have run the ...

garlic dehydrating smell  
asked by Lisa 3 votes
Subscribe to more Stack Exchange newsletters

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

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

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