Seasoned Advice Weekly Newsletter
Seasoned Advice Weekly Newsletter

Top new questions this week:

Why do dumplings float when they are ready?

Most dumpling recipes—including those discussed on this site—claim that the dumplings will be ready when they float to the surface. I have two interrelated questions: Does this rule ever fail? For ...

food-science boiling dumplings  
asked by ESultanik 10 votes
answered by Lars Friedrich 6 votes

Bread preservation

Every time I make bread and put it in a ziplock or plastic wrap it goes moldy in 3-4 days. Does anyone know what I can put in it to make it last as long as store bought bread?

asked by Doug 8 votes
answered by Lars Friedrich 18 votes

Smoking whole chicken without skin

I smoked a whole chicken with the skin on it and it did not have a smoky taste. My question is whether removing the skin will improve the depth of the smoke flavour the next time I smoke a whole ...

chicken smoking skin  
asked by Jack 6 votes
answered by Jason Whipple 1 vote

Should the oven temperature be the same for smaller batch?

Im making the no knead ciabatta bread and it calls for 4 cups of flour but i used 2 cups. It says to throw it in a 425 degree F oven for 35-45 minutes but i did that before and it would cook quickly. ...

baking bread temperature  
asked by Mary 6 votes
answered by ElendilTheTall 6 votes

Does toasting and grinding whole spice really improve curry flavor?

It seems to be common knowledge that "toasting is better" when it comes to spices. But the other day I noticed my toasted-and-freshly-ground coriander smelled pretty weak, and I ended up boosting the ...

spices indian-cuisine curry toasting  
asked by mpoisot 5 votes
answered by NadjaCS 3 votes

Is it ok to include garlic when I can hot peppers?

I followed the Ball Blue Book recipe for canning hot vinegared peppers. I left the peppers whole, and forgot to discard the garlic from the vinegar recipe before I filled the quart size jars & ...

food-safety garlic canning  
asked by user39794 5 votes
answered by Debbie M. 7 votes

Should dry salami develop green mould?

I recently (5 weeks ago), purchased a set of dry salami from a food festival. I kept them in the plastic bag that they came in; however, when I recently checked them, they were completely covered with ...

food-safety storage-lifetime storage salami  
asked by Shaktal 4 votes
answered by Escoce 4 votes

Greatest hits from previous weeks:

How should baking soda be used to tenderize meat?

At some Chinese restaurants, I've had beef dishes where the meat was unusually tender. It also has a somewhat unusual texture, which is hard to describe. I understand that this is a result of using ...

meat baking-soda tenderizing  
asked by erichui 13 votes
answered by papin 6 votes

How much juice is in a lemon?

A lot of recipes call for the "juice of a lemon". I keep a bottle of lemon juice in the fridge as this is easier, cheaper and more convenient than buying lemons all the time but my problem is I never ...

measurements lemon lemon-juice  
asked by Bluebelle 33 votes
answered by FoodTasted 26 votes

Can you answer these?

Improve color of banana jam?

One of my favorite uses for overripe bananas is to make a simple jam from them. I combine the bananas with a bit of water in a large pot, adding a splash of molasses, salt, nutmeg and cinnamon. ...

jam bananas color  
asked by David B 2 votes

Is eating cookie dough without egg safe?

I enjoy eating raw cookie Idough. As long as the dough doesn't have egg in it, is it safe to eat?

asked by Kevin 1 vote

Tortilla de patatas: Flip and slide, or slide and flip?

Most recipes I've found suggest flipping the half-done tortilla from the pan onto a plate, and then sliding it back onto the pan. However, that would leave egg residue on the plate. Why not slide it ...

spanish-cuisine omelette  
asked by Tony 2 votes
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