Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 156

Pudding isn't setting?

I made some coconut pudding using a recipe I had found, but I'm having some trouble getting it to set. I used this recipe once before and...

Asked on 03/15/2021

1 answer

Vietnamese Coffee (cocktail) - what to sub for condensed milk?

If you've ever enjoyed a Vietnamese Coffee, they're to die for. Blend:crushed iceshot of espressocondensed milk... avocado(add dark liquor like bourbon if a cocktail) blend them together and this...

Asked on 03/15/2021

4 answer

Create hot "sauce" from capsaicin extract

There are a lot of hot sauces like "Blairs Mega Death" with more than 500.000 scoville heat units. However, they do have some odd taste, which I don't really like....

Asked on 03/15/2021 by bytecode77

5 answer

Home-made soy milk

Yesterday I went to a chinese supermarket and bought a bag of dried, white and unprocessed soy beans because I wanted to make my own soy milk.I took about...

Asked on 03/15/2021 by TorbenJ

1 answer

Aleppo Pepper + Heat

I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do...

Asked on 03/15/2021

1 answer

Should a gas Aga be left on when not in use?

We've recently moved into a house with an Aga GC3 cooker; though have no experience with this type of oven. Reading up on Agas, people talk about them being...

Asked on 03/15/2021

3 answer

Can I approximate stock using gelatin, MSG and water?

From looking at different sources about stocks and broths, I understood that the main goal of simmering the bones for a long time is to extract as much gelatin and...

Asked on 03/15/2021 by Pradhan 2710

1 answer

What exactly is a boozy preserved egg and how are they made?

On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any...

Asked on 03/15/2021

1 answer

Sushi rolls keep getting thin

I'm learning how to make sushi and the last problem I always get now is that my rolls end up getting too thin. I follow the guides I found on...

Asked on 03/15/2021 by Lucas Fiorini

2 answer

Using cast iron on a glass range

I currently rent, and the only problem I have with the house we're in is that it has a glass-top range. I absolutely love my cast iron cookware, and...

Asked on 03/15/2021

13 answer

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