Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 229

What happens when I boil 2 pots of pasta in the same water back to back?

I had to make 2 pots of pasta back to back. I did a pot of spaghetti as usual. I add a little vegetable oil always, salt, and I throw...

Asked on 12/12/2020 by middleagedgeezer

2 answer

Why should pine seeds/nuts be pan-toasted without oil?

Most recipes with pan-toasted pine seeds say they need to toasted DRY, WITHOUT oil. Why? It does not make sense to me. Toasting them DRY gives them a spotty appearance....

Asked on 12/12/2020 by Usal

1 answer

How can I determine fat content in beef?

I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef. Is anyone aware of a method that will get...

Asked on 12/12/2020 by Chris Breish

6 answer

Stodgy crumpet-like crumb in overnight white

Over the weekend I made an overnight white loaf, methodology was something along the lines of the following:Activate yeast in water, mix with the bread until well incorporated. Leave for...

Asked on 12/12/2020 by adickinson

1 answer

What am I doing wrong with my Beurre Blanc?

I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the...

Asked on 12/12/2020 by franpen

2 answer

How much liquid jaggery equals 1 cup jaggery powder?

I have liquid jaggery and I want to know how much to use if I need 1 cup of jaggery powder for a recipe...

Asked on 12/12/2020 by waesrgd

1 answer

What kind of apple fermented drink did I just make?

I got this (dutch) recipe on Twitter a few months back. Translated it's called: apple with bubbles. I made it, and it was nice, simple process, and produced a nice...

Asked on 12/12/2020 by Davy Landman

1 answer

Stop marzipan drying out during storage (eg. on Battenberg)

I bought a Battenberg cake and ate it over the course of a couple of weeks. To try and stop the marzipan wrapping drying out I stored it in...

Asked on 12/12/2020

1 answer

What determines the amount of oleo saccharum that you get when combining the lemon zest and the sugar?

Lately I started making the "State fair lemonade" from food wishes and learned about oleo saccharum. The first two times I made the oleo saccharum I peeled 6 lemons and...

Asked on 12/11/2020 by listix

0 answer

How to season / care for a Bundt pan?

I just got a new cast-aluminum Bundt pan and I want to take care of it so my bundts don't stick. Does anyone have any helpful advise about how to...

Asked on 12/11/2020 by mrsoltys

3 answer

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