Seasoned Advice Weekly Newsletter - Monday, June 30, 2014

Top new questions this week: Will a small "breather tube" on my bottles harm the oil/vinegar/liquor inside? I have several glass bottles with speed pourers like this: I am thinking of using these bottles to hold my oil/vinegar/soy sauce/etc as well as liquors for my home bar, for efficiency of pouring … oil   asked by Franco 8 votes answered by logophobe 6 votes Have strawberries changed or have I? Strawberries used to be one of my favorite fruits. I am continually disappointed when I bite into them lately and they have little flavor unless it's that slightly fermented taste. I am sure that … fruit strawberries   asked by gmdavisUX 6 votes answered by Wayfaring Stranger 5 votes Does the speed of opening of a bottle of wine influence its flavour? While having a (good) bootle of wine at a friends place I've been told the following: The bottle should be uncorked slowly and silently, not to spoil its bouquet. This statement came as … wine chemistry   asked by Giovanni De Gaetano 5 votes answered by ElendilTheTall 5 votes How to evenly fry cubes? I have long struggled with pan-frying cube-shaped foods to try to get them evenly browned on all sides. I have this struggle with potatoes and tofu, and there are likely other foods it applies … frying potatoes tofu   asked by TJ Ellis 5 votes answered by Athanasius 7 votes Can an all wheat flour be high in protein, yet low in gluten? I know that wheat protein isn't all gliadin and glutenin (the proteins that give dough its stickiness and elasticity and together create gluten), but high protein wheat flours are also generally … flour wheat   asked by Jolenealaska 5 votes answered by Cooking Student 1 vote How to tell if it is honey, super filtered honey, or corn syrup? There is this article here in Australia that an importer have labeled corn syrup as honey. It has been imported from Turkey and it has been sold to people. I think this is not just happening her in … corn syrup honey glucose-syrup   asked by Ali 5 votes Nattou - white dots on it safe to eat? I bought a couple packs of Nattou (fermented soybeans) and stored it in my refrigerator. They come sealed in plastic, so I opened the plastic and only ate about half of one container. I wrapped it … japanese-cuisine fermentation   asked by starmandeluxe 5 votes answered by Jolenealaska 13 votes Greatest hits from previous weeks: How to cook a pork sirloin roast? I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning plan is salt, pepper, thyme, and … pork roast   asked by Josh Stodola 6 votes answered by Sean Hart 12 votes Can I add uncooked noodles directly to soup? Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 … soup noodles   asked by Matthew Scouten 5 votes answered by jessykate 6 votes Can you answer these? What to do when too much butter added to my puff pastry dough? I made puff pastry dough, but I figured I've added too much butter to it and now that it is in the oven, the butter has melted and covered the dough! (I need your advice for the next time) What should … butter puff-pastry   asked by Gigili 2 votes What techniques or tricks make soft, flaky pastries instead of leathery ones? These are my first experiences with the lovely pastry, puff pastry. I loved it so much that I'd bake more and more of it everyday. The only problem I encountered is that my pastries had a tough … pastry puff-pastry   asked by Gigili 1 vote Can I make puff pastry with half the butter? I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to know if it is possible to reduce the … butter puff-pastry   asked by Gigili 2 votes

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