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My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replacement...
Asked on 05/16/2021 by Billy Coover
14 answerI am, probably, a beginner at cooking (can make a small variety of dishes well). Of late, I have been expanding my skill set and have been striving to reheat...
Asked on 05/15/2021
1 answerI just spatchcocked a 12 lb turkey, smoked it in temperature around 225-275 F (107-135 C) for about 3 hours. I did it in a kamado joe classic 3 with...
Asked on 05/15/2021 by Iancovici
1 answerI was attempting to make a teriyaki sauce with soy sauce generous amounts of honey and orange juice boiling it all down on medium heat with some starch to thicken...
Asked on 05/15/2021 by cyan txt
2 answerSpecifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I...
Asked on 05/15/2021
3 answerI heated pasteurized milk to around 80 degrees Celsius and let it cool down to 45 degrees Celsius (according to a few guides) before adding 50 mL vinegar. But I've...
Asked on 05/15/2021
1 answerI just used my iSi whipped cream maker for the first time. I cleaned it thoroughly. Then, I used a half pint of unpasteurized heavy cream (just bought...
Asked on 05/14/2021 by user29192
5 answerWhy do they put fruit at the bottom of the yogurt? Why not at the top, or just mixed in?...
Asked on 05/14/2021
2 answerI’m allergic to lemons, limes, and all citrus fruit. what can I substitute in making my own jams/jellies, other items that seem to require the juice of a lemon?...
Asked on 05/14/2021 by Cheri
5 answerI realise that there are similar questions but I'm confused by the quantity I should use.Various cooking websites say anything from equal quantities to 8 of gelatine = 1...
Asked on 05/14/2021 by Peter Jennings
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