Seasoned Advice Weekly Newsletter
Seasoned Advice Weekly Newsletter

Top new questions this week:

What is the meaning of "cream of X" in a soup?

I have often had "cream of tomato" or "cream of mushroom" soup. But I still have no idea how the recipe or preparation differs from "normal" soup. What is the difference? Is it a specific ingredient …

soup  
asked by metacubed 14 votes
answered by bamboo 16 votes

What's the fastest way to cook oatmeal porridge?

I often eat porridge for breakfast, and the way I've been cooking it is by adding oats & milk/water to a bowl, putting it in the microwave until it boils, and waiting for it to cool. The problem …

oats  
asked by CaptainCodeman 7 votes
answered by Carmi 10 votes

Cooked meat diaper: toxic?

I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, but big chunks seem to be missing. (For …

food-safety meat slow-cooking chemistry  
asked by bongbang 7 votes
answered by bongbang 10 votes

What is the liquid often ladled onto the grill top in restaurants?

At some restaurants, I've often seen the cook place something like vegetables onto the grill top, ladle a small amount of liquid on top of them and then cover it with a lid. My assumption is that this …

restaurant griddle  
asked by mbeasley 6 votes
answered by jsanc623 12 votes

Is there such a thing as a bone cleaver?

When I was growing up, my mother had a massive, MASSIVE cleaver that she kept in the kitchen. It was immense and heavy. My father had gotten it when he worked in a butchery. This cleaver has since …

bones  
asked by Matthew 5 votes
answered by Grey Dog 4 votes

Grinding dried chiles in a mortar and pestle?

I purchased some dried chile peppers from a local market thinking that I might be able to grind them up in a mortar and pestle. That completely failed - the peppers didn't grind at all, and instead …

peppers mortar pestle  
asked by templatetypedef 4 votes
answered by GWP 5 votes

Why do we eat unripened chili peppers?

Many types of peppers, such as Anaheim peppers, poblano peppers, serrano peppers, and jalapeño peppers - are red when fully ripe and green while immature. However, most of the time I've seen these …

peppers chilies ripe  
asked by templatetypedef 4 votes
answered by Joe 4 votes

Greatest hits from previous weeks:

What is the best flour to use for pizza dough?

I've been making pizza dough and the recipe says to use "good quality flour" but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?

flour dough pizza  
asked by lomaxx 21 votes
answered by Bala Clark 9 votes

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 1 vote
answered by mrwienerdog 5 votes

Can you answer these?

What is the smoking point of salmon fillet oil?

What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and temperature for taste when cooking a …

oil oven salmon  
asked by kenorb 2 votes

Sweet potatoes: to cook or not to cook?

I would like to dehydrate some sweet potatoes. Here I found a recipe for dehydrating fresh sweet potatoes in low temperatures without cooking them first. But here they say that fresh sweet potatoes …

food-safety dehydrating sweet-potato  
asked by Erel Segal Halevi 1 vote

Hard dry crusts on frozen bread

I have always frozen my bread with absolutely no noticeable difference. I notice someone else thought it had an off flavor--my mother's fridge used to impart a stale freezer burn flavor to lots of …

bread freezing crust  
asked by Tanya C 3 votes
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