Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 116

What type of chorizo is this?

I have been given a gourmet hamper which includes a chorizo sausage. There are no instructions on the packet to say what it is. I have had cooking...

Asked on 05/04/2021 by carol Hendrick

1 answer

safety of using chamotte stone from hardware supplies store for baking

Should I be concerned about heavy metal poisoning when I use said chamotte stone in an electric home oven? The dough would be placed directly on the hot stone. I...

Asked on 05/04/2021 by Schelmuffsky

2 answer

can I freeze chicken defrost it and eat cold for lunch?

Recently, I have started to eat healthy and got into bodybuilding. I see a lot of videos of people cooking in bulk for the week online; this would save time...

Asked on 05/04/2021

1 answer

Why does KitchenAid recommend against using the Dough Hook on Speed 1?

KitchenAid's manual for the stand mixer contains several warnings not to use the dough hook on any speed other than 2. While lots of websites explain how high...

Asked on 05/04/2021

2 answer

How can I prep a large amount of garlic quickly?

We're doing a food place for college students so the quality doesn't need to be top class, whereareas speed & cost matter more. We may need to prep a kilo...

Asked on 05/04/2021

7 answer

Can I bake a christmas cake in a cardboard box?

So, usually christmas cake recipes call for wrapping paper/cardboard around the cake to insulate it a bit. (See this question: Why should I wrap a cake tin in...

Asked on 05/04/2021

3 answer

Why does rye flour dough require more water?

Most discussions I have seen on the internet recommend increasing water content when substituting wheat flour with rye flour. I find this a bit puzzling since I always thought that...

Asked on 05/04/2021 by tungli

1 answer

White spots on the dough while it was rising

Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left it...

Asked on 05/04/2021 by Asmaa

1 answer

Why does the custard in my lemon/lime bars always come out looking terrible and with bad texture?

Here's a pic of the ones I made yesterday:http://imgur.com/XTXBlk0 And here is a pic of the consistency that I'm trying to achieve: http://farm4.static.flickr.com/3484/3314383525_1912d1d089.jpg I've had...

Asked on 05/03/2021 by Eric Norcross

3 answer

Why does gelling sugar lose its gelling property after some time?

Gelling sugar (also called jam sugar or jelly sugar) is used for making fruit jams. It is a mixture of sugar and pectin. Properly stored sugar has...

Asked on 05/03/2021

0 answer

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