Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 118

What is the real temperature to caramelize sugar?

A lot of web pages claim that sugar caramelizes at ~160C. But also a lot of recipes caramelize sugar in a simmering water. The boiling point of water is only...

Asked on 04/30/2021 by Fermat's Little Student

5 answer

Why do dumplings float when they are ready?

Most dumpling recipes—including those discussed on this site—claim that the dumplings will be ready when they float to the surface. I have two interrelated questions:Does this rule ever fail?...

Asked on 04/30/2021

3 answer

What's the best way to crack open a Brazil nut without breaking the nut?

How does one crack open a Brazil nut in order to get the whole nut? When I go to the store I can get entire nut meats. Unfortunately, with whole...

Asked on 04/30/2021

6 answer

Pure fresh semolina pasta with and without eggs

Searching google for Italian recipes of fresh pasta using semolina di grano duro flour (semola di grano duro in Italian), I found a lot of videos and instructions from Italian...

Asked on 04/30/2021

2 answer

I'm Making Shio Koji - I Have Questions About The Process

So I'm fascinated by what I have read about the myriad culinary possibilities at my fingertips using shio koji. Bought some good rice koji (IseSo Miyako Koji) and have...

Asked on 04/30/2021 by Stephen Eure

0 answer

How do I prevent my sugar coating from melting on my gummy bears

I am making homemade gummy bears and I cannot prevent the sugar coating from melting way into a puddle of watered sugar? I tried drying the gummy bears for a...

Asked on 04/30/2021

3 answer

What exactly happens during the sourdough ripening?

I am following a recipe from the well established Italian Baker Bonci, to make my liquid sourdough starter (with some success too). In his recipe he says to refresh the...

Asked on 04/30/2021

1 answer

I always burn my fudge. Why?

I'm trying to learn how to make fudge. Usually, I have no problems following recipes, but this one seems to be particularly difficult: 1 can of condensed milk (397 g)...

Asked on 04/29/2021

4 answer

Are cardamom husks edible?

I have a recipe for a South Indian "allspice" mixture that includes cardamom among other spices. One begins with whole spices, toasted, and in the end they are ground in...

Asked on 04/29/2021 by AdamO

5 answer

Do I need to peel a red kuri squash?

I was just preparing red kuri squash for a soup, and as usual during preparation I snacked some pieces. The skin did not seem very thick and I...

Asked on 04/29/2021 by Baarn

4 answer

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