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I cooked a 4 lb. pork roast for about an hour and twenty-five minutes in an open top roasting pan at a steady 350F. It reached 154F in the center...
Asked on 04/29/2021
1 answerWe sometimes buy trout from a local breeder who'll get them fresh out of the water for us, and then cook them a few hours later. They taste great, but...
Asked on 04/29/2021 by Cass
8 answerI don't know exactly what I'm doing wrong but my omlettes don't have the rigidity as seen in restaurant omelettes and ultimately I get this mixture consisting of chunks of...
Asked on 04/29/2021
1 answerResearching bao for overnight proof. I made the recipe with instant yeast and baking powder. The yeast is still the primary leavening agent in the recipe (1.5 tsp yeast...
Asked on 04/29/2021 by mlarrison
0 answerQuick question...I found a recipe for a bacon wrapped pork loin in a crock pot. It called for 3 lbs of pork and said to cook on low for 4-5...
Asked on 04/28/2021
0 answerI've been making yogurt for a bit less than a year, in a multicooker. My first starter was a single-serve cup of skyr, but since then I've just been using...
Asked on 04/28/2021
1 answerOddly curious as to the answer - thought about it once and can't get it out of my head. Has anyone tried Pelican before? Or know what it tastes like?...
Asked on 04/28/2021 by A Minto
2 answerIs there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it be fair...
Asked on 04/28/2021
7 answerI've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase...
Asked on 04/28/2021 by Satanicpuppy
6 answerOften a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam. How do you know when it's necessary to use aluminum...
Asked on 04/28/2021 by Jacob R
6 answerGet help from others!
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