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If you have fully filtered stock or broth, and you boil it until all of the liquid evaporates; what would you be left with. If you boiled only until a...
Asked on 04/09/2021
3 answerI understand the point of discarding half the sourdough starter as the yeast develops so that you don't have exponential amounts of starter. Why not start with a half ounce...
Asked on 04/08/2021 by motorbaby
6 answerI like cooking soups, however often as not the lentils or oats stick to the bottom of the pot and start to burn. I like cooking my soups over several...
Asked on 04/08/2021
10 answerSome of my cream puffs keeps sticking in the parchment paper, and will end up with the bottom part attached to the parchment....
Asked on 04/08/2021 by Pamster
0 answerI've seen this trope on TV shows from time to time. Well now, I know someone who actually has some bbq sauce that they want to send to a lab...
Asked on 04/08/2021
3 answerI briefly worked in a restaurant kitchen in Hong Kong under a British chef. He objected to the sound I made when slicing onions, and warned me not to...
Asked on 04/08/2021 by Dade McDade
2 answerI'm trying a very simple beans-and-rice recipe, but I noticed it calls for instant brown rice, and I'm using regular. The recipe has me cooking the rice within...
Asked on 04/08/2021
2 answerOur Temperature is set to +4C. I'm aware that food temperature has some latency and air at +10C doesn't mean all of food is at +10. Chart below, however, still...
Asked on 04/08/2021 by Dr X
0 answerThe UK has a lot of 'Indian' restaurants, which tend to be staffed by people from Bangladesh. The menu will often have 100+ dishes available, which they need to cook...
Asked on 04/08/2021
1 answerIs it possible and necessary to temper store-bought quality chocolate like Lindt? Say, for example, you want to use it to make chocolate moulds - would it be possible to...
Asked on 04/08/2021 by ALR
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