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This is the second avocado from the same bag that is tough and rubbery. The pit won't come out without leaving a skin, and it won't peel out of it's...
Asked on 03/04/2021
4 answerWhat's the easiest way of cooking meat holding it over the flame of a gas stove burner? Is there any device to help with it? How I am doing it...
Asked on 03/04/2021 by Juan de Antequera
6 answerI'm looking at a recipe for batter using a soda syphon. Since the term soda syphon, as opposed to cream whipper, is used I'd assumed the cartridges should be...
Asked on 03/04/2021
1 answerI've been working on my pain au levain and after a couple 15-20 minute kneadings, I have some pain in my wrist flexors. I'm using Bread Alone as my guide...
Asked on 03/04/2021 by sirdank
4 answerI recently purchased a counter-top, one element 1800W induction cooker, mostly just to see how well the technology worked compared to my gas range. I took it out of the...
Asked on 03/04/2021
4 answerI have this Anchor Hocking glass bowl that I am thinking of using in my pressure cooker, curious if its safe or not? I used it in the microwave no...
Asked on 03/04/2021 by Micro
2 answerThere are usually two ways of adding khada masala spices(cloves, cardamom etc) to a curry:Add the whole spices in the beginning in oilAdd garam masala in the endWhat kind of...
Asked on 03/04/2021
1 answerI planted a garlic clove and now I have a nice garlic plant. The question is: Can I use the leaves to season food safely? The leaves smell like garlic...
Asked on 03/03/2021
10 answerI'm Italian, now living in the US for some months.As you may know we like pasta. I tried Barilla here, our best known pasta brand. Well.. the taste seems...
Asked on 03/03/2021 by rok
5 answerHow to Sous Vide Lamb says:Blade Chop: Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC) Shoulder: Medium-Rare: 131°F for 1 to 2 Days (55.0ºC)...
Asked on 03/03/2021
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