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Seasoned Advice : Recent Questions and Answers (Page 213)

Find answers to your questions about Seasoned Advice or help others by answering their Seasoned Advice questions.

How do I make my roux taste less like flour?

When I make a roux for soups and sauces it always ends up tasting like the flour. What is the correct way to make roux? How long does the flour...

Asked on 01/01/2021 by MrsL61210

3 answer

Why are my tangzhong bread doughs so wet?

I've started experimenting with tangzhong bread recipes after reading about it in one of the questions here. I have been baking bread for many years. I believe...

Asked on 01/01/2021

1 answer

How to prepare rice in rice cooker so it won't become sticky or clumpy, like Indian takeout in the US?

When I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the...

Asked on 01/01/2021

4 answer

How (much) can I minimise the cooking time of red split lentils?

As I can't go camping or bike touring at the moment, I'm taking the chance to experiment with some home-made dehydrated meals - doing everything at home but as if...

Asked on 01/01/2021

5 answer

Why do apples sometimes taste bitter?

I sometimes come across apples that taste very bitter (not sour like a granny smith, but more like tannin). This is maybe one in 10 or 15 apples. It doesn't...

Asked on 01/01/2021

2 answer

Can I substitute baking soda for kansui powder?

Related: What does kansui do to dough in noodle making? I'm looking to make my own 拉面-style noodles. I've read up a lot about kansui and making your own...

Asked on 12/31/2020 by Yawus

5 answer

blanching slightly frozen fresh garden carrots

I searched online to see if a person could still blanch slightly frozen carrots, but nothing seems to give me a straight answer. Get a lot on how to blanch...

Asked on 12/31/2020

1 answer

Easiest way to strain fry oil?

What is the easiest way to strain fry oil? I strain fry oil so it can be reused. I've been using cheesecloth put inside a funnel. It works...

Asked on 12/31/2020 by Marcus Leon

11 answer

White residue emerging while cooking bacon

When I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan...

Asked on 12/31/2020 by ScarletPumpernickel

3 answer

Sourdough starter used too early

So I was making my sourdough starter for almost three weeks, and it still wasn’t floating in water. I used this recipe: https://www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/ However, when I was...

Asked on 12/31/2020 by Maddie Carroll

2 answer

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