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I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at...
Asked on 05/21/2021
2 answerI'm new to the baking of English muffins. I follow the recipe for sourdough English muffins published on YouTube by Culinary Exploration. After accounting for the 100%...
Asked on 05/21/2021
3 answerI've made some apricot jam and I'm happy with the consistency. I heated the jars and filled them with hot jam. Unfortunately the jam cooled before I got the...
Asked on 05/21/2021
2 answerWhile not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired. I've found that in...
Asked on 05/21/2021 by Ionise
6 answerWhenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially often – I cannot...
Asked on 05/20/2021
8 answerI've received a few sharpening stones with different coarseness and even one double-sided two-colored stone. Is there any way to tell how coarse each stone is and which stage of...
Asked on 05/20/2021
6 answerWhen milk is cultured (eg kefir), what changes occur in terms of lactose, glucose and galactose levels? What happens to these sugars, and why?...
Asked on 05/20/2021 by user2911290
1 answerTL/DR. Is there a general rule that can be applied for converting from deep frying recipes temperatures to air frying? If so, what's the rule? When converting recipes from deep...
Asked on 05/20/2021 by carlossierra
1 answerI perceive a similarity in taste and odour between spearmint and peppermint, and I describe both as minty. The smell, taste and cooling sensation of peppermint are reproduced almost...
Asked on 05/20/2021 by tea-and-cake
0 answerI have found this explanation for example:Bake the soufflé: For maximum lift, it’s best to heat your souffléfrom the bottom up — in other words, the direct heat of...
Asked on 05/20/2021
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