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I followed this recipe yesterday because I made an pear tart for today. I still have some time to do the top layer but the recipe did not explain anything...
Asked on 02/02/2021
2 answerBeing a north Indian, the only onions that I have used and seen others using are red onions. These are used in all Indian traditional dishes. I have seen...
Asked on 02/02/2021
4 answerI have heard of putting chicken breasts in a pan and heating them No oil. To get past any terminology issue, i've included a picture. Just imagine a chicken...
Asked on 02/01/2021
3 answerI am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common...
Asked on 02/01/2021 by TheChymera
3 answerI mean the type where mustard is placed on the hot griddle, and the patty is placed or smashed on top. Mustard is actually mostly water (with some vinegar and...
Asked on 02/01/2021
1 answerI have bough some chia seeds in bulk and when I add liquid their gel have a bitter, almost chemical taste. What does it mean (bad quality? stale?) and how...
Asked on 02/01/2021
1 answerMany chefs add spices to the oil because the "oil brings out the flavors". But I want to experiment with different spices and quantities (which is hard because you can't...
Asked on 02/01/2021
5 answerI will try to do lasagna and I have doubts about how to deal with the pasta. The bolognese and bechamel sauces are fine (at least I know how to...
Asked on 01/31/2021
5 answerAs far as I know, the only difference between white pizza and red pizza is the sauce. I know that the white sauce is dairy-based, but what is it...
Asked on 01/31/2021
6 answerI'm cooking jelly from quinces, with core housing and seeds. I try to remove sliced seeds. From the leftover mass I prepare delicious quince bread by passing it through a...
Asked on 01/31/2021
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