Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 100

Is there a term for this distinction of sweet categories?

In a mildly synesthetic sense, I have been describing two categories of sweet flavors as "bright/clear" and "dark" all my life. These categories aren't exhaustive, but I think it will...

Asked on 05/24/2021

2 answer

Using osmotolerant yeast in regular bread

After the demise of my sourdough starter, I've decided to switch to instant yeast, and am trying to decide which to buy. Specifically, I'm comparing Saf-Instant Red and Saf-Instant Gold....

Asked on 05/24/2021 by Abe Karplus

1 answer

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this site. I found...

Asked on 05/24/2021

3 answer

Can I make a buttercream using cacao butter?

My nephew have lactose allergy and I want to bake his birthday cake , were we live we don't have a lactose intolerance products but I found a cacao butter...

Asked on 05/24/2021 by Jojo Mojoo

2 answer

Danish rye bread (rugbrød) gone wrong?

A couple weeks ago I tried making a danish rye bread using Magnus Nilsson's recipe from "The Nordic Cook Book." The recipe basically calls for a preferment of rye, yeast...

Asked on 05/24/2021 by Rekov

1 answer

Boiling Chicken Breast (or any meat) before cooking to cook evenly

Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider...

Asked on 05/23/2021 by Razgriz

9 answer

White grains (of fat or egg whites?) on chocolate mousse

Every time I make chocolate mousse it gets delicious and essentially fine in every aspect. But there is one thing that annoys me: it is always full of slightly perceptible...

Asked on 05/23/2021

0 answer

How to prevent filling getting squeezed out of chocolate coated candies?

I made some chocolate coated peanut butter candy-eggs, and after I dipped the first egg in chocolate and set it on the rack to cool, the filling is getting squeezed...

Asked on 05/23/2021 by byronaltice

1 answer

Should the lid be closed when boiling masala tea?

I guess with the lid closed, tea boiling is faster, but will it have an adverse impact on the taste of the tea?...

Asked on 05/23/2021 by Chawala

0 answer

Can excess salt in a cured gammon joint be removed after it has been roasted?

It's my first time of cooking cured gammon joint and I wasn't aware of how salty it is until after roasting...

Asked on 05/23/2021 by Chuko

1 answer

Ask a Question

Get help from others!

Seasoned Advice : Recent Questions and Answers (Page 100)

Ask a Question