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Seasoned Advice : Recent Questions and Answers (Page 17)

Find answers to your questions about Seasoned Advice or help others by answering their Seasoned Advice questions.

Should I season my sushi rice before or after cooking?

When I make rice for sushi, I season it with sugar, salt, rice vinegar, and mirin. I'm never sure if I should add these at the beginning or near the...

Asked on 09/25/2021 by Malper

2 answer

When comparing food processor models, why do some have additional blades?

What are advantages or disadvantages to a middle blade in the food processor? Might this shape be harder to clean than a single-blade model? It's also called top blades: ...

Asked on 09/25/2021

2 answer

Is it possible (and easy) to dehydrate meat in oven?

I'm looking to buy a stovetop oven since I don't have a regular oven, but the temperature slider of most ovens seem to go from 100C to 230C while dehydrating...

Asked on 09/25/2021 by asddafsgdsfgdfg

1 answer

Why do I get a 'food burn' alert every time I use my pressure cooker?

I have an Instant Pot that I love to use to prepare food, and for the first dozen meals it operated without issue. Lately, however, I get a 'food burn'...

Asked on 09/25/2021

1 answer

What's the proper procedure of making ghee?

I'm often making ghee for my cooking. However, I've never seen how it's done, I've only read how to do it, I'm having some doubts about its preparation.Should heat butter...

Asked on 09/25/2021

1 answer

What's a fast way to make Furikake from Katsobushi used in making dashi

Making dashi uses about 10g of dried Katsobushi that ends up soaked.Then soaked Katsobushi is then removed and tastes well. How can the soaked Katsobushi be reused?The tricky...

Asked on 09/25/2021 by Spyros K

1 answer

Sharpening scissors with microserrations

I own Sabatier Proffessional scissors (like those). One of the blades has microserrations along the edge (see the picture below). How should I sharpen them? I presume...

Asked on 09/15/2021 by lukeg

1 answer

How to liquify butter -- and keep it liquid?

Is there a way to liquify butter and keep it in a liquid form at room temperature (at minimum) or in a refrigerator (preferably)? I can't seem to find any...

Asked on 09/06/2021

4 answer

How do I get homemade mayonnaise to taste like store bought mayonnaise?

I recently made a batch of homemade mayonnaise, having found myself with left over egg yolk from another recipe. I decided not to flavor the mayonnaise with any mustard. The...

Asked on 09/06/2021

4 answer

What are these little balls in my sardines?

I opened a container of sardines and found loads of little round balls in what appears to be its belly. What are these...

Asked on 09/06/2021 by lzam

2 answer

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