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For most cooking, I like to keep the lid on the pot as much as possible, except if the technique requires otherwise (e.g. reducing a sauce). From what I can...
Asked on 03/23/2021
1 answerI tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting. The recipe I followed had me simmer the slices of ginger...
Asked on 03/23/2021
2 answerIs there a way to remove the sour taste from hearts of palm (which, I assume, are not sour intrinsically)? I tried washing them off and then roasting them, but...
Asked on 03/23/2021
1 answerWhat is the best way to make oats with milk when there is no microwave available?I am not sure how I can warm it up without either burning the...
Asked on 03/22/2021
5 answerWith respect to pickled herring, is the herring cooked before being put into the pickling solution? If not, what safety measures are in place to ensure bacteria are within...
Asked on 03/22/2021
2 answerWhen you slice carrots, the slices tend to roll away. This previous question did mention this as part of a broader issue, but didn't focus on it enough to...
Asked on 03/22/2021
9 answerCan anyone point out websites or academic articles analyzing coffee brewing methods? I can easily identify taste differences between the various methods, but I'd like to know which ones...
Asked on 03/21/2021 by keflavich
3 answerI make the sausage mix and put it in the casing. Although, when I twist them to make them into individual sausages it splits and I have wasted the casing...
Asked on 03/21/2021 by otti green
1 answerIs it normal for bone broth to have a green tint? I skimmed a bit off and it looked like sautéed spinach. The broth itself had a slight green tint....
Asked on 03/21/2021
0 answerI see in a lot of recipes for Pizza baking that you need to divide the whole mass into several balls before the first proofing or before you make the...
Asked on 03/21/2021
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