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I made Ghee and pressure canned it for long term storage. After it hardened, I noticed quite a lot of brown bits in it; I didn't strain it well. Can...
Asked on 02/06/2021 by Linda Pederson
1 answerI bought tomato paste that came from Italy that just contains tomatoes and no citric acid. Another jar of tomato passata also only contained tomatoes. Are Italian tomatoes more acidic...
Asked on 02/06/2021
3 answerWhy is syrup added to the inside of a cake before frosting? Maybe the cream sticks better with each layer of cake?...
Asked on 02/06/2021 by Michael Ben David
3 answerI just discovered a bag with about 100g of unroasted coffee beans in my pantry. I know they are at least four years old, and maybe 10 years. They've been...
Asked on 02/06/2021 by Jim DeLaHunt
6 answerI used a manual butter churn for the first time and made delicious butter. Yay! And it left behind something that resembles milk... It's lighter than the heavy cream that...
Asked on 02/06/2021
1 answerMaking jam usually requires pectin which is extracted from fruit. If the traditional purpose of making jam is to preserve fruit, why would it be a good idea to extract...
Asked on 02/06/2021
2 answerMy understanding is that pickling destroys Vitamin C. However, apparently Sauerkraut is very rich in Vitamin C and is used by the German Navy to offset scurvy. What am I...
Asked on 02/06/2021
1 answerThe Spicy Stir-fried Clam with Peppercorn & Chili (椒香炒蜆) was another irresistible dish which used five different spices to create this peppery taste. I also had mantis...
Asked on 02/06/2021
1 answerOne of my favorite grilled fish is the Blackspot seabream Unfortunately, now and then, the belly part of the grilled...
Asked on 02/05/2021
2 answerI have been making a three pepper chili for years, but the spice content leaves a little to be desired for some people. I wanted to make a hot...
Asked on 02/05/2021
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