Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 227

How to remove the bitter taste from green bell pepper?

Green pepper has a more bitter taste than red or yellow pepper. Are there tricks to remove or diminish this bitter taste? A special way of cooking, or adding a...

Asked on 12/15/2020

5 answer

Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?

Yesterday at 08:00 I had soaked white Chickpeas in water and left the container in the kitchen. Daytime temperature here is 44C. At 20:00 the same day I saw the...

Asked on 12/15/2020

1 answer

How can I hold a battered Mars bar in a deep fryer without leaving any chocolate exposed?

I made a deep-fried Mars bar today. When I was initially lowering it in the oil I held it with tongs, and when I released, the part where the tongs...

Asked on 12/14/2020

2 answer

Can I make "falafel" with different beans?

I grow several types of beans in the garden, but the growing season is too short for chick peas. If I use a different bean - e.g., kidney, navy, cannelini,...

Asked on 12/14/2020 by Brian K1LI

3 answer

Freeze drying Yeast

I have made and nurtured natural yeast for baking in the past. Problem is if you don't bake on a regular basis, the cost and effort of maintaining your live...

Asked on 12/14/2020

0 answer

Is there a tool to make bread balls?

I’d like to make bread balls out of already baked soft and moist bread. The tool that I have in mind is akin to an ice cream scoop, but sharpened...

Asked on 12/14/2020 by Kentzo

1 answer

Are there any types of food that have magnetic properties?

In terms of food presentation, I thought it would be spectacular to have it float or levitate above the table instead of being served on a plate. Hence I wonder...

Asked on 12/14/2020

1 answer

How to prevent separation/layers in panna cotta?

I recently discovered how easy it is to make panna cotta via a recipe by Mark Bittman. The only problem I found was that my panna cotta started...

Asked on 12/14/2020 by janeylicious

9 answer

English mustard vs. "german" mustard

I am from Germany and I want to cook a recipe that has "English mustard" in it. I don't really know the difference between different kinds of mustard. For example,...

Asked on 12/13/2020

4 answer

Preparing chicken burgers for sous vide then freezing while keeping shape

I am having a hard time finding good, reasonably low fat precooked chicken burgers currently, presumably due to COVID; I used to buy these for reference. As...

Asked on 12/13/2020 by Joe M

2 answer

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