Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 187

Substitute for blood?

We're working with some 16th century recipes for sauces that call for blood (among other things). However, several members of the group try to keep kosher, and besides, I have...

Asked on 02/05/2021 by JPmiaou

2 answer

Why does water color go red when you boil maizes or lentils? Is it bad?

I was boiling two maizes in a pot. After about twenty minutes the water inside the pot became red-colored. Also, some days before that, I was boiling lentils and the...

Asked on 02/05/2021

1 answer

Preparation of gravlax versus lox

I have prepared lox and gravlax in the past. In both instances, I have brined and lightly smoked the salmon; in the case of gravlax, I have then put...

Asked on 02/05/2021 by Frankie

3 answer

What is a good vegetarian source of umami flavour?

I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour. I...

Asked on 02/05/2021 by Carmi

8 answer

I am unable to eat tomatoes. What can I use instead, especially in soups?

My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?...

Asked on 02/05/2021 by Eudora

6 answer

What is meant by "skim" a caramel?

I am trying to make caramel ice cream from the Silver Spoon. I'm not entirely sure what they mean by the word "skim" at the start of the recipe:Put the...

Asked on 02/05/2021 by Sanchises

1 answer

Eating dehydrated uncooked red potato

I sliced some red potatoes and put them, without any prior processing (no cooking, no frying etc.), in a dehydrator at 45 celsius. Several hours later, they came out crispy...

Asked on 02/05/2021

1 answer

Non-stick griddle frustration

I like to make pancakes. I like to make them on a nonstick surface. I know that nonstick surfaces don't last forever, but my specific experiences with griddles, both electric...

Asked on 02/05/2021 by bmargulies

5 answer

How do you decide when to deviate from baking ratios?

I've just started studying baking ratios. I like to learn to cook/bake on Youtube, and as I've been analyzing alot of the cooking/baking ratios I notice that quite a few...

Asked on 02/05/2021 by Receptionist TW Law Group

1 answer

UHT cream storage - temperature extremes

I buy canned Anchor brand butter, which is sent by road unrefrigerated where afternoon temperatures are around 29C, sometimes higher. On one occasion I received a can that had melted...

Asked on 02/04/2021

1 answer

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