Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 208

Samovar Tea: Let it brew the whole day?

I recently got a samovar tea kettle and am not sure about how to use it. For those of you confused about what I am talking about, this is my...

Asked on 01/08/2021

5 answer

Help with homemade vegetable yogurt

After making several batches of failed vegetable yogurt (10 is a good estimate), I'm at my wits end and running desperate. My attempts have been with either coconut or almond...

Asked on 01/08/2021 by Melissa Cristóvão

1 answer

What are the different flavors of sources for homemade baker’s yeast?

I have been making sourdough bread for about five years now, and have made my own starter several times. I've been beginning to use baker's yeast, but between an...

Asked on 01/08/2021

1 answer

Is there really a tradition of some kind to eat white bread when it's hot outside and dark bread when it's cold?

I've heard this more than once in my life:This hot weather really is suited for white bread. In the winter, we can eat the dark bread again.And variations of that....

Asked on 01/08/2021 by M. Santistevan

1 answer

Adding citrus to stew while cooking or after

I am trying to reverse engineer a recipe for a fava bean stew from the list of ingredients on a ready-to-eat can. The can, as well as every other (middle...

Asked on 01/08/2021

1 answer

What are possible substitutes for pineapple in sweet and sour pork/chicken?

Most recipes for sweet and sour pork/chicken I see include pineapple example. But what if someone does not like pineapple? What are candidate substitutes? Do they...

Asked on 01/07/2021 by Vass

7 answer

What is the authentic way to cook pierogi?

I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook...

Asked on 01/07/2021 by Shel

9 answer

Why does mass-produced cheddar cheese vary from package to package?

My question is about commercially mass-produced cheddar cheese sold in vacuum-sealed plastic packaging. The particular variety is a medium-age marble. I find that sometimes, when a package is freshly opened,...

Asked on 01/07/2021

1 answer

Is there a difference between a lot of yeast and rising a short time vs little yeast and rising a long time?

I have heard some people say that to make the best bread, you should use little yeast, and let the dough rise for a long time (about 24h). However, I...

Asked on 01/07/2021

2 answer

Sous vide whole salmon at what temperature?

If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on...

Asked on 01/07/2021 by Will Calderwood

4 answer

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