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I'm a little confused with what resting actually means. I've typically seen this term being used where you move food (typically meat) from the oven/grill/heat and then keep it warm...
Asked on 09/05/2021
3 answerI make gumbo all the time and offered to make some for a event I was attending today. I cooked 6 gallons in three separate batches. I added them to...
Asked on 09/04/2021
1 answerI am French and I make every Sunday crêpes for breakfast. The crêpes are great (I am told :)) but I rarely manage to get a homogenous batter. First, the...
Asked on 09/04/2021
3 answerI recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a variable weight...
Asked on 09/04/2021
2 answerThe collard greens that I have received are red. Is this normal/healthy? Image attached. Google searching this gives me zero results that...
Asked on 09/04/2021
2 answerApologies if this is off-topic. Every year, I make about 25 litres of cider vinegar. I wash the apples in a bucket of tap water, press them, add a sachet...
Asked on 09/04/2021 by user3574603
2 answerGrowing in the UK in the 1970s my family regularly ate pink rabbit shaped blancmange. I was wondering what the origin of the having pink blancmange served shaped like a...
Asked on 09/04/2021
0 answerI often cook in bulk and then eat leftovers for several days. One area where I've struggled with this strategy is stir-fries. It seems that even if I get a...
Asked on 09/03/2021
1 answerThe iconic Smith & Wollensky Steakhouse in DC was not able to answer my question at dinner and I truly wish to know the answer....
Asked on 09/02/2021 by Michell
2 answerI have a bottle of oil I want to open. It is a glass bottle with a threaded metal cap. It is the type of cap which is connected in...
Asked on 09/02/2021
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