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A lot of recipes I've been preparing lately often list salt and black pepper as "to taste" in terms of quantity. I get that the general idea is to make...
Asked on 09/29/2021
3 answerLet's consider for specificity an emulsion prepared with the use of a protein possessing emulsifying properties as an emulsifying agent. Domestically most commonly prepared protein-based emulsion is mayonnaise. Recently ...
Asked on 09/29/2021 by Noir
2 answerWhat makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way. ...
Asked on 09/29/2021 by lavonardo
3 answerI see pancetta next to the bacon at a local butcher and was wondering what the difference was between the two?...
Asked on 09/29/2021
4 answerI have been mixing unflavored gelatin with fruit juice to make flavored jello dessert (to have a healthier and more natural, as well as cheaper fruit jello dessert). I mix...
Asked on 09/29/2021
2 answerI have a blue plastic lid for my glass Anchor container. I noticed that the lid is very sticky to the touch from both sides. I've cleaned it...
Asked on 09/29/2021
14 answerI need to heat a clean stainless steel tray to the temperature of boiling water. Would the self-cleaning cycle of the oven damage my tray in any way?...
Asked on 09/29/2021 by Gillian Davis
2 answerIced tea and lemonade is known as an Arnold Palmer. I mix mine in 50/50 proportions. Lacking lemonade, I mixed 50/50 iced tea and pulpy orange juice. I...
Asked on 09/29/2021
1 answerNacho time! The urge to make nachos overtakes you, and you set to make them excellent. But alas, seems like you've forgotten to get milk! You can't create a proper...
Asked on 09/28/2021 by Gilgoldman
2 answerThe de facto Instant Pot manual at hippressurecooking has a page on cooking pasta but doesn't explain how to determine a proper amount of water to use...
Asked on 09/28/2021
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