Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 145

Good book on the chemistry of cooking?

What is a good book on the chemistry of cooking? I am looking for a book that discusses fermentation chemical reactions and reactions that occur when food is heated....

Asked on 03/29/2021

2 answer

transfer pizza onto stone without sticking

After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven....

Asked on 03/29/2021 by flamingpenguin

12 answer

Length of cooking time for stews and sauces

Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take...

Asked on 03/29/2021

1 answer

How to fix ghee which partly turned white and smells rancidly?

A friend of mine has mistakenly stored his ghee in a bowl which was not quite hermetic hence exposed to oxygen and the sun light. The result is that the...

Asked on 03/29/2021 by Ilya Shinkarenko

3 answer

Simmering, rather than caramelizing, onions (plus garlic and ginger)

I can caramelize onions, garlic, and ginger over 30 minutes, stir frying. But this requires me to stand in front of the stove for 30 minutes. Instead, I prefer to...

Asked on 03/29/2021

2 answer

How to use tapioca pearls when making puddings and pies?

I have made puddings and pies from instant tapioca before, and I like them a lot. I would like to try to recreate those recipes with tapioca pearls. How is...

Asked on 03/28/2021

0 answer

Cooking jelly avoiding overboiling

In the last months I cooked a lot of jelly and found an interesting pattern from my ceran stove top: When the heating unit barely fits under the pot the...

Asked on 03/28/2021

1 answer

Does pouring water on burning charcoal when grilling make the meat more smokey?

Does anyone know if pouring water during grilling on the charcoal, which makes the fire smokey, would actually make the taste of the meat being grilled more smokey?...

Asked on 03/28/2021

3 answer

Shelf life and preservation of home soaked and drained black beans

I am looking to see if I can avoid store bought tin of black beans for our Mexican recipes, we typically decide suddenly to make a Mexican dish and usually...

Asked on 03/28/2021 by Omi

2 answer

How to make cake like almond squares into fudgy like Squares?

I made Almond Paste Squares that turned out delicious, but too cake like for what I wanted. The recipe had these ingredients: 1 C butter, softened; 1 C flour;...

Asked on 03/28/2021

2 answer

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