Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 182

Any way to make mashed sweet potatoes less stringy?

Is there a way or technique to make mashed sweet potatoes less stringy? Does it just come down to potato selection or can it be improved by a technique?...

Asked on 02/12/2021

4 answer

Can I use Star San "no rinse" for sanitizing canning tools and utensils?

I've been brewing beer (totally amateur) for a few years as a hobby. I now want to get into canning my own garden-grown veggies. I've bought several books and watched...

Asked on 02/12/2021

1 answer

How dangerous is it to bake food with plastic?

I just baked a spiral ham for an hour. There was a little piece of plastic that I was supposed to 'remove before cooking', but I didn't notice it....

Asked on 02/12/2021 by Henry B.

1 answer

Are there any situations where untempered chocolate is better than tempered?

Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or techniques that specifically require untempered chocolate? EDIT: I...

Asked on 02/12/2021

7 answer

How to make best milk chocolate at home?

I have eaten home-made chocolate before, and while it was pretty good, it could not compare with the expensive chocolate at the store. I would like to make the best...

Asked on 02/12/2021

1 answer

Make seitan "fattier"

Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef....

Asked on 02/12/2021 by INT

7 answer

Pan fried chicken taste like pan?

I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go. The chicken...

Asked on 02/12/2021

1 answer

Is there a sweet emulsion to put on oatmeal?

I've made a ton of mayo now with egg + lemon juice or vinegar + spices + oil and it got me thinking about sweet emulsions I've been putting my...

Asked on 02/11/2021 by user87639

2 answer

Can active dry yeast be substituted for a compressed yeast cake in baking?

A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active...

Asked on 02/11/2021 by Iuls

2 answer

What would result from not adding fat to pastry dough?

I'm preparing some form of pastry. The usual ingredients: flour, water, and shortening. What would happen if I don't add shortening?...

Asked on 02/11/2021 by queshawn

4 answer

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