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This has confused me for a while: it's observable that a lot of all-beef burger patties from grocery stores and fast food joints taste dull compared to homemade ground beef,...
Asked on 02/27/2021
3 answerI lost the label on a bag of some sort of spice, and trying to figure out what it is got me really curious of what it possibly could be...
Asked on 02/27/2021
2 answerLike many amateur pastry chefs I love watching Amaury Guichon. There is a tool that he and other pastry chefs use very frequently that I'm completely unable to find. One...
Asked on 02/27/2021 by Slater Victoroff
1 answerAfter the pie has cooked and chilled, what texture should the meringue be? I couldn't find an answer online, and it was hard to tell from photographs. I'm assuming it...
Asked on 02/27/2021 by margalo
1 answerIn this Seasoned Advice answer regarding meats, the writer states:Additionally, we generally assume that any potential pathogens are only present on the surface of whole muscle cuts.Is this a...
Asked on 02/27/2021
2 answerThey leave marks on dishes in the pattern of the gloves.DetailsTried soap, bleach, ammonia, vinegar, scalding water, microfiber cloth.Only the fingertips leave marks and are sticky.Palms or back of fingers...
Asked on 02/26/2021
4 answerI was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its...
Asked on 02/26/2021 by Corez
7 answerI learned recently that aquafaba is claimed to be usable as an egg white substitute, able to be whipped to form stiff peaks, etc. Now an egg-white-and-cottage-cheese omelette is a...
Asked on 02/26/2021
1 answerI would like to know why it is not recommended to put an egg in the microwave.Where does this "legend" comes from ?...
Asked on 02/26/2021 by Tofuw
6 answerTake pity, is there any way I can be better? Here's a close-up (in case that, you know, helps) ...
Asked on 02/26/2021
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