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Seasoned Advice : Recent Questions and Answers (Page 135)

Find answers to your questions about Seasoned Advice or help others by answering their Seasoned Advice questions.

What is the name (in Chinese) of the utensil that is used to prick lots of tiny holes in pork skin to make it very crispy?

I have seen people mentioning this and I've heard it's available in Chinatown in NY or in Hong Kong but I can't find it listed anywhere for sale online. ...

Asked on 04/10/2021 by petenelson

5 answer

When left out in an open container, what % abv does vodka retain at room temperature?

If I pour vodka (40% abv) into an open glass, and then leave it out overnight (or for some time), what percent ABV does it stabalize at? Or does all...

Asked on 04/10/2021 by chausies

4 answer

Too much water in box cake mix batter. Can it be fixed?

I added too much water in my box cake mix and I already mixed the 2 together. What can I do to save the cake? Could I add another box...

Asked on 04/10/2021 by Montez Larkin

9 answer

I'm not looking to learn a new skill; how do I make my knives better at cutting?

I am a reasonably proficient casual kitchen user and I have a set of kitchen knives I bought from a (British) supermarket a few years ago. Recently I've noticed they've...

Asked on 04/10/2021

6 answer

Making Tomato Sauce from Tomato Paste

I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients....

Asked on 04/09/2021 by James McLeod

17 answer

sauce pan vs. dutch oven vs. stock pot - any difference besides size?

I have to admit, I've been pretty ignorant about cookware terminology for my whole life - I've had a set of pots and pans of various sizes, and I've used...

Asked on 04/09/2021

2 answer

Difference between Vietnamese and Moroccan preserved lemons?

One ingredient that I enjoy using is Moroccan preserved lemons, which are lemons that have been packed in salt. However, I don't always get around to...

Asked on 04/09/2021

1 answer

Sauce thickener for large batch

I'm making a large batch of sauce. After trying tapioca flour, it's quite difficult to handle for such a large batch. Is there anything that can substitute? Is there such...

Asked on 04/09/2021 by Sibeh S

3 answer

Best way to make pizza with limited options?

So essentially I have three options since I only have a microwave oven(with convection and a grill) and something called as a "gas tandoor". A gas tandoor is like a...

Asked on 04/09/2021

2 answer

Should calcium propionate be disolved in a liquid when making yeast bread?

There isn't much information online for home bakers regarding the use of calcium propionate. I've started an Etsy shop and selling various yeast breads and other sweets. I'm going to...

Asked on 04/09/2021 by Carrie Lucas

1 answer

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