Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 191

How do you reduce static in a coffee grinder?

Is there a way to reduce/eliminate the static buildup in a burr grinder? I've tried a few different coffee grinders and inevitably on removing the grinds bin, I get...

Asked on 01/31/2021

30 answer

Is it possible to treat dairy with lactase to make it lactose free at home?

Part of my unending series of ice cream related questions: I’m mildly lactose intolerant and usually don’t have a lot of upset from a small amount of ice cream. (Especially...

Asked on 01/31/2021

1 answer

Can putting frozen food in a hot ceramic pan cause a thermal shock?

Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?...

Asked on 01/31/2021 by Nicholas Solari

2 answer

Why does my Heavy whipping cream pound cake have an aftertaste between flour and metallic?

All of my dry and wet ingredients were perfectly measured and at room temperature. I did not use baking powder as the recipe did not require it. ...

Asked on 01/31/2021 by D-Cakes

2 answer

Sodium benzoate the correct amount

I would like to know the ratio for using sodium benzoate as a preservative in our jams and relishes. We state on our product that it's home made and no...

Asked on 01/31/2021 by Jurie

2 answer

What is a stem pan?

I have a vintage cookbook, from Charlotte, North Carolina and about 1958, that has a recipe for “Different Applesauce Cake”. It says to “Cook in stem pan approximately 1 hour,...

Asked on 01/31/2021 by Jerry Stratton

1 answer

Chicken marinade with soy sauce - have I done something wrong?

I have made a chicken marinade with soy sauce, olive oil, dry herbs and spices. I put it to marinate for 3-4 hours (like I mostly do), but I couldn't...

Asked on 01/31/2021 by Coral Doe

2 answer

Black residue inside frying pan

I left my stainless steel frying pan on the hob empty for a while by mistake. It got very hot indeed, I ran it carefully under the tap to cool...

Asked on 01/30/2021

3 answer

What did European/American historical cooks do with the egg whites?

I do some historical cooking out of old cookbooks, like Amelia Simmons' American Cookery or The Art Of Cookery Made Plain and Easy. One thing...

Asked on 01/30/2021

4 answer

What can I use as the leaf in dolma?

I want to make dolma, but grape-leaves aren't available here. What can I use instead? I would like to stay as close as possible to the original, grape-leaved dolma, in...

Asked on 01/30/2021 by Mien

6 answer

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