Find answers to your questions about Seasoned Advice or help others by answering their Seasoned Advice questions.
Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Searching ...
Asked on 02/18/2021
5 answerMost recipes for carrot soup I encounter require a final stage of blending/whizzing to get the creamy texture. Eg: recipe1 recipe2 recipe3 Can the...
Asked on 02/17/2021
6 answerI am using a cast iron pan and all of my pancakes are coming out like this. I leave them on and they get...
Asked on 02/17/2021 by sellidionne
3 answerSo, how do you know that the ground beef is fully cooked when you are stir frying it on a sauce pan ? ...
Asked on 02/17/2021
4 answerI've got a bunch of papaya seeds left over from a ripe fresh papaya and I'm trying to work out what I can do with them. ...
Asked on 02/17/2021
2 answerI wonder if anyone mixes turmeric in milk, almond milk or water, and if you still have those insoluble bits interfering in the beverage. What I've been doing is...
Asked on 02/17/2021
2 answerI've been wondering about this for a while, since getting interested in knife sharpening. When using a knife, it will get duller. One (the primary) reason being that you "bend"...
Asked on 02/17/2021 by NiklasJ
3 answerI've been making baguettes using the "stretch & fold" method instead of kneading. The resulting baguettes have great taste & texture, but the surface is covered with coarse, unsightly ropes...
Asked on 02/16/2021
1 answerWhen simmering a basic chicken or beef broth (bones/meat/onion/carrot/spices) the result generally improves with time until, often, after a long time (on the order of 12-24 hours) the broth and...
Asked on 02/16/2021 by Double AA
1 answerI know cooking meat at higher temperatures will cause meat to lose moisture as the proteins "constrict". This is well known. Cooking a steak sous vide at 160F will lead...
Asked on 02/16/2021
2 answerGet help from others!
Recent Answers
Recent Questions
© 2024 TransWikia.com. All rights reserved. Sites we Love: PCI Database, UKBizDB, Menu Kuliner, Sharing RPP