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I've been baking this recipe for over a year now, flavour and texture are wonderful, the guests love it but half of the time I get these air pockets on...
Asked on 03/09/2021
1 answerI was shopping on line at a major supermarket and noticed items from major brands that the ingredients list lists mechanically separated pork and chicken. I don't know about...
Asked on 03/09/2021
1 answerHow can I get dry rub to stick to baked or deep fried chicken wings after I've cooked them?...
Asked on 03/09/2021 by Dre
2 answerIs there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read about the subject a fair bit, and know the...
Asked on 03/09/2021
3 answerI would like to try and imitate the flavor of lamb in a plant based dish. Googling "why does lamb taste like lamb" I found that the most common explanation...
Asked on 03/09/2021 by noamt
4 answerI have fallen in love with raw milk. It tastes so much better than processed milk. Raw milk is not pasteurized or homogenized. Because the milk is not homogenized, the...
Asked on 03/09/2021
4 answerI notice albondigas recipes involve adding chopped mint leaves to the meatballs. Whenever I do this the minty smell is amazing coming from the freshly rolled uncooked balls however after...
Asked on 03/09/2021
1 answerDoes anyone know of a champagne cocktail with vodka and Grand Marnier called a Wild Mustang. We used to get it is Whistler but the bar has closed and we...
Asked on 03/08/2021 by Colin Desmond
2 answerI normally use chain mail and warm water to clean my cast iron pan, then dry with a paper towel before stashing away in a cupboard. If the pans...
Asked on 03/08/2021
2 answerSo i baked my macaron, it has a perfect outer shape from the top, perfect feet but absolutely no base. When you pick up the shell flip it pipe the...
Asked on 03/08/2021 by Prachi Doshi
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