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I am wondering what part/cut of the animal is best to make Indian/Pakistani dishes like curries, Biryani, fry etc. This post says Chuck steak. But wanted to get more opinions....
Asked on 04/08/2021
1 answerI always use frozen chestnuts to make marrons glacés since I can find those all year long (not only during winter) and because they're already pealed. I can cook them...
Asked on 04/07/2021 by BlakBat
2 answerIn this video, a Frenchman visits New York and buys a half sheet pan, which he appears unfamiliar with (both the term and the device itself) despite...
Asked on 04/07/2021
2 answerI have a favorite jambalya recipe. I usually saute the trinity (celery, onions, green peppers) for a short while before adding garlic and then a longer while later I will...
Asked on 04/07/2021 by AmateurProgrmmer
1 answerI've heard that cooking honey or baking with it makes food or baked products toxic.If it is true,then how can we use honey while baking cookies or cakes that does...
Asked on 04/07/2021 by Maira Khan
2 answerWhat should I do if I forgot to dry off my fries before putting them in to bake? And now they're seasoned and oiled up....
Asked on 04/07/2021 by Jessa
2 answerThere is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?...
Asked on 04/07/2021 by nohat
2 answerI like to cook grilled chicken sometimes to go in salads. The problem I always have is that in the chicken breast tendorloins I buy, there is always a tendon...
Asked on 04/06/2021 by Earlz
5 answerI just baked the first batch of cookies and I found them to be too sweet to my liking. The remaining dough is sitting in the fridge right now...
Asked on 04/06/2021 by Uday Kanth
8 answerI noticed that good Romano costs 1/3 as much as good Parmesan. I know that Romano is aged much less than Parmesan is and that accounts for the difference in...
Asked on 04/06/2021
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