Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 217

Chocolate molds in shapes of kitchen supplies

I am going to be making a gag gift for some friends. I want to make chocolates in the shape of pots, pans, and cooking utensils as they are in...

Asked on 12/27/2020 by DVanCamp

1 answer

What are these clear parts in beef steak?

I can identify the large white strips as inter-muscular fat, the red meat as muscle, and the small white parts throughout the muscle as intra-muscular fat, but what is the...

Asked on 12/27/2020 by user89574

1 answer

What is glooi in English?

Warning! As is discussed in the comments to the answer, the plant and tuber may be poisonous and must be cooked by experts. I went to a village market in...

Asked on 12/27/2020 by cvr

2 answer

I want to halve a cream cheese cake recipe, how do I adjust the pan size, so I can keep the same cake height?

I found a 9 inch cream cheese cake recipe I want to try for 12-15 people and I want to halve the quantities.How do I adjust the temperature, baking...

Asked on 12/27/2020 by Corina

1 answer

What is the white sediment / residue found in ginger juice?

I blended up some skinned ginger and squeezed the juice out of it via a meshed strainer with small holes (I only wanted the juice and I was collecting the...

Asked on 12/27/2020 by OkBeat9

2 answer

How do i stop small bits of cabbage from floating past my weight to the surface of sauerkraut brine?

How do i stop small bits of cabbage from floating past my weight to the surface of the sauerkraut brine? it's the 3rd day of ferment and i'm using a...

Asked on 12/27/2020 by Sherannmarie

2 answer

Can large pizzas be made in a convection oven?

Can large pizzas be made in a convection oven? I have a large pan, but it is bigger than the rack. If I make pizzas on that pan, will the...

Asked on 12/26/2020 by Avi Sh

1 answer

What's the brix of a typical avocado?

What's the typical brix of a typical store-bought avocado? I mean the percentage of sugars, acids and such (I think it refers to all dissolved solids, but sugar gets the...

Asked on 12/26/2020 by Brōtsyorfuzthrāx

1 answer

Why did my vinaigrette emulsify so quickly?

When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification,...

Asked on 12/26/2020 by Martha F.

2 answer

What is distilled or freeze-concentrated mead called?

I brewed a 10 gallon batch of mead for my wedding/honeymoon last year. It's a sack mead, so it tends to be more on the sweet side, like a cordial....

Asked on 12/26/2020

1 answer

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