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Seasoned Advice : Recent Questions and Answers (Page 115)

Find answers to your questions about Seasoned Advice or help others by answering their Seasoned Advice questions.

Why Is My White Sweet Potato Turning Black?

I started cutting a white sweet potato. But within minutes an area on the outside of the potato started turning black/brown. Other sides of the cubed chunks didn't seem as...

Asked on 05/05/2021 by pnewhook

1 answer

How can I get my bacon flatter?

When frying bacon, it tends to curl up. I don't like it because my bacon doesn't cook equally and it's hard to get it crisp that way. Is there a...

Asked on 05/05/2021

14 answer

Topside chunks still tough after 2 hours cooking?

I've made a Massaman curry with Topside beef. I've cooked the curry for 2 hours now, the meat breaks up when pushed with a spoon but feels very tough and...

Asked on 05/05/2021 by sazr

1 answer

Why put flour in Oven Bag?

This question is about the plastic "Oven Bags" used to roast various kinds of meat or poultry in. I have some of these made by Reynolds Co., and in the...

Asked on 05/05/2021

2 answer

How to get Coco Lopez in Serbia?

How can I get Coco Lopez cream of coconut in Serbia? I've looked everywhere on the internet, and it is always around $90 shipping or so. I bought it in...

Asked on 05/05/2021

1 answer

Process fresh salmon into Sushi / Sashimi salmon?

I am a Sushi and Sashimi lover, especially salmon flesh. I recently bought some fresh salmon from Taobao. It's not frozen and has been kept around 4°C for 24h (during...

Asked on 05/05/2021

1 answer

Are there any benefits in refrigerating stock before using it?

I'm at the tail end of cooking a chicken stock and was planning to use a small portion of it in a marsala sauce later in the evening. Every chicken...

Asked on 05/05/2021

1 answer

How to make my chelsea buns more doughy

For enriched dough products, I really enjoy a more doughy, moister, stickier texture. I like hot cross buns which are fluffy and not too springy. I've been baking my buns...

Asked on 05/05/2021

1 answer

Why adding soda without vinegar to the cake batter?

I have this well-rated chocolate cake recipe that I have not baked yet.It's ingredients (among others) are175g self-raising flour1 tsp bicarbonate of sodaMy understanding is that...

Asked on 05/05/2021

1 answer

Reducing acidity in Northern Indian Cuisine (chana masala)

I have been buying various spice mixes to make Pakistani/North Indian food myself. My issue is that in dishes with yoghurt and/or tomatoes, the end result always winds up being...

Asked on 05/05/2021

4 answer

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