Seasoned Advice Weekly Newsletter - Monday, September 29, 2014

Top new questions this week: Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting? Assumptions: For American readers - I'm talking about Jello not Jam. in Australia Paw Paw refers to Papaya I've got a box of Aeroplane Jelly that states: DO NO ADD FRESH PINEAPPLE, KIWI FRUIT … gelatin   asked by hawkeye 12 votes answered by Jolenealaska 18 votes When sauteing should I put onion or garlic first? Most of the dishes here in the Philippines involved sauteing. But I am a little bit confused on what should I put first, are there any advantages on it? Questions: Should I put onion or garlic … frying sauteing   asked by Cary Bondoc 11 votes answered by ElendilTheTall 24 votes Is a longer defrost better than microwave defrosting? I was taught the idea that if you let frozen meat thaw out over night then it is better for the end product that defrosting it in the microwave? Does this have merit or is it just an old wives tale? … freezing defrosting   asked by Neil Meyer 8 votes answered by ElendilTheTall 12 votes Quick flavour for fresh popcorn I'm a great fan of popcorn, and I recently acquired a popcorn maker. It's the sort that spins the kernels in a drum and heats the metal until they pop. However, I've had difficulty flavouring them. … popcorn   asked by Matt Thrower 7 votes answered by Preston Fitzgerald 10 votes How can I evenly grill a thin steak on a skillet? When I fry a thin (1/4") beef steak on a skillet/pan (iron, but not cast iron), I face the following problem: The steak bends, becoming slightly irregular-dome-shaped Because of that, the parts of … steak pan   asked by DVK 5 votes answered by Jolenealaska 15 votes How to cool 8 liters of cooking oil quickly for transport and disposal I am running a small market stall where I have a Winco EFS-16 Fryer which holds 8L of oil. Since I have to be out of the park about 1 hour after we turn off the equipment, what is the fastest and … deep-frying   asked by jcooper 5 votes answered by Joe 2 votes Is there any way to salvage an old rusted wok? Hello Seasoned Advice: I cannot find an answer on any previous posts here relating to woks about what to do if the wok is Already Rusted. I found this wok in my husband's house when I moved in - he … equipment maintenance wok seasoning-pans   asked by Leigh Anne 5 votes answered by Cindy 3 votes Greatest hits from previous weeks: Is it safe to leave cooked poultry at room temperature overnight? Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight? … food-safety chicken eggs refrigerator poultry   asked by O.O 7 votes answered by daniel 14 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

Subscribe to more Stack Exchange newsletters Unsubscribe from this newsletter or change your email preferences by visiting your subscriptions page on stackexchange.com. Questions? Comments? Let us know on our feedback site. If you no longer want to receive mail from Stack Exchange, unsubscribe from all stackexchange.com emails. Stack Exchange, Inc. 110 William St, 28th Floor, NY NY 10038 <3