Seasoned Advice Weekly Newsletter
Seasoned Advice Weekly Newsletter

Top new questions this week:

Can you put polystyrene in the microwave oven

I want to know for sure if you can use polystyrene trays (such as those that meat comes in) in the microwave oven? I have read some fairly official looking reports and articles that say there's not ...

food-safety microwave  
asked by GarnerCX 17 votes
answered by Jolenealaska 21 votes

Why not cover the pot?

I have noticed some foods, such as quick-prepare ravioli, specifically state not to cover the pot when warming them. Why should the pot not be covered? I am especially interested in knowing when I ...

asked by dotancohen 8 votes
answered by Jolenealaska 7 votes

Will swapping the red wine in my spaghetti bolognese with port wreck the dish?

We were out of red wine when cooking spaghetti bolognese today, but eyed off the port as a possible substitute. We decided against it but were left wondering. I imagine you'd have to halve the ...

substitutions wine spaghetti  
asked by hawkeye 6 votes
answered by MikeyB 11 votes

Reliable Cookie-to-Butter Ratio for Crumb Crusts

I'm trying to find a general and reliable Cookie-to-Butter ratio (or weights) that I can use when I make crumb crusts for no-bake pies. My old baking textbook, On Baking: A Textbook of Baking & ...

pie crust crumb-crust  
asked by Stephen Eure 4 votes
answered by Jolenealaska 1 vote

Broiler Drawer vs Oven Broiler?

I'm considering purchasing a new freestanding gas range and would like to hear pros and cons of people's experiences with an broiler drawer under the main oven or having the broiler element inside the ...

oven broiler  
asked by OrganicLawnDIY 4 votes
answered by logophobe 4 votes

How to make sure that potatoes are boiled properly?

I once boiled some potatoes of average size, by inserting a fork into them I thought they were boiled properly but cutting them in half, I saw the center is still raw with a lighter color. So how ...

potatoes boiling  
asked by Gigili 3 votes
answered by jsanc623 2 votes

How to remove the flavor from whisky stones?

I made the mistake of buying these awesome whisky stones (soapstone) to chill my drinks. Besides the fact that they don't cool the drink down a lot, they acquire a freezer taste and ruin the flavor of ...

flavor freezing cleaning alcohol drinks  
asked by slybloty 3 votes
answered by logophobe 4 votes

Greatest hits from previous weeks:

Difference between Maida and All purpose flour

I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for making ...

baking substitutions flour  
asked by Narmatha Balasundaram 9 votes
answered by klypos 3 votes

Is there something better than mineral oil for cutting boards?

I've been using mineral oil to oil my wooden cutting boards ever since I found out this was a good thing to do. I had a couple of bamboo boards up until I bought a really great John Boos carving ...

equipment maintenance cutting-boards  
asked by rageear 15 votes
answered by Sam Ley 20 votes

Can you answer these?

Can I add Xanthan Gum to cookies made with all purpose flour to decrease softness which causes cookies to break?

Use a shortbread recipe which adds eggs to the basic recipe of flour, butter, sugar and flavoring. The cookies taste fantastic, but break too easily. Need to ship the cookies as gifts, but they are ...

baking cookies  
asked by Judy 1 vote

How do I avoid gummy, unworkable pasta dough?

I've tried several times to make egg pasta from scratch. No matter how much flour I add or how much I knead, the result is the same: the dough is too sticky to pass through a pasta roller or even to ...

asked by crmdgn 2 votes

How to preserve fermented bean sauce

How can I can and preserve my fermented bean sauce so it has a long shelf life preferably one year or longer. I ferment the beans in smoke and in low heat and then stir fry them in mustard oil, ...

asked by yoyo 2 votes
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