Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 129

Re-heating beurre blanc without splitting

Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low...

Asked on 04/16/2021 by Moscoffier

1 answer

Crunchier breadcrumbs

I made chicken goujons coated in breadcrumbs last night and had a go at making my own breadcrumbs. I cut two slices of bread (high end sliced loaf, not cheap...

Asked on 04/16/2021 by markp3rry

3 answer

Is there any benefit to mixing bread dough by hand?

A lot of bread making guides recommend mixing the dough by hand (as opposed to a wooden spoon, dough whisk or electronic mixer). Is there any actual benefit to the...

Asked on 04/16/2021 by mthorp

1 answer

Why does my sourdough loaf not get an ear

My loaves seem to have good oven spring, I think. I think that because it rises up on the sides and forms an oval sort of shape each time. My...

Asked on 04/16/2021

4 answer

Can you make milk chocolate bars with fresh milk or cream?

I have a bizarre idea that milk powder is bad tasting, therefore I wonder if it could be possible to make chocolate bars with fresh milk or cream. If not,...

Asked on 04/15/2021

1 answer

Feeding my starter so that it will be ready when I need it

I have mature starter that I've been using for awhile. I'm planning on baking tomorrow, so I started to prepare the starter by leaving it at room temperature and...

Asked on 04/15/2021 by peteck36

0 answer

What kind of cooking knife is this?

In a show (One Piece), the character uses the following kitchen knife. I've never seen anything like it before; what is it? Here it...

Asked on 04/15/2021 by LanguagesNamedAfterCofee

4 answer

How to stabilize soft nougat?

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add...

Asked on 04/15/2021

4 answer

Gluten-free replacement for all-purpose flour in fried fish batter?

Recently, I've found a few good recipes for a frying batter for a fish. Unfortunately, all imply using all-purpose wheat flour.exp. https://akispetretzikis.com/en/categories/pswmia-zymes/koyrkoytiI'm looking for the closest...

Asked on 04/15/2021 by kebabdubai

1 answer

How to make a meringue cake layer that is not cracked?

I have been trying for some time to make a meringue cake layer (like for Pavlova, but flatter, thinner) and I have not had any luck. The recipe I use...

Asked on 04/15/2021 by zofia

1 answer

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