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When potentially hazardous foods are cooked, it is said that cooling from 60 to 21 C should happen in 2 hours and from 21 to 5 C in 4 hours,...
Asked on 05/14/2021 by Mallikarjun
2 answerI am trying to break down the starches in a certain variety of oats in the most efficient way possible. I have to break the whole oats down after cooking,...
Asked on 05/14/2021
1 answerWhen I make pancakes, the recipe I use calls for 1 egg and 1c of flour. However, usually I increase the flour (up to 50%) to make a bit more....
Asked on 05/14/2021
4 answerInstead of prosciutto, I used capers to try and maintain the salty aspect. It worked ok, but something about the capers and cheese didn't seem right. Any other...
Asked on 05/13/2021 by lukecyca
11 answerThose familiar with the Scottish soft drink Irn-Bru may be familiar with the marketing slogan: "made from girders." This is due to the drink's taste which some...
Asked on 05/13/2021
0 answerI just received a couple kilograms worth of raw lamb suet from a butcher free of charge. My understanding is that the fat surrounding the kidney (which this is) is...
Asked on 05/13/2021
1 answerPretend that whenever a knife feels dull (even if it isn't), you sharpen it on a whetstone, and never hone it. What do you squander if you only sharpen, and...
Asked on 05/13/2021
1 answerI've been making a lot of Indian food, and I've repeatedly had problems with certain spices being "overpowering" when you get a bite of them. I'm talking specifically about cardamom...
Asked on 05/13/2021
6 answerWhen I heat up coffee in the microwave and then pour in sugar, a layer of tiny dense bubbles forms at the top of the glass and stays there for...
Asked on 05/13/2021
2 answerThe restaurant assured me that there was no chilli in the food but it was still too hot for me. What other spices, etc. can cause the heat effect in...
Asked on 05/12/2021 by jane bowden
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