Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 230

Why does frozen food seem to have lost its original taste and texture after reheating?

I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why? ...

Asked on 12/11/2020 by leiflundgren

2 answer

How fast does water cool off after boiling?

I don't have a kettle, so I use a cooking pot at home to boil water. I boil water on high in the cooking pot and as soon as...

Asked on 12/11/2020 by Thierry Lam

6 answer

How do I make sugarfree chocolate mousse made with 100% cacao chocolate less stiff?

I recently made chocolate mousse with 50g of 100% chocolate, and 2 egg whites. No sugar, sweeteners, or cream added. This resulted in a very stiff and even slightly grainy...

Asked on 12/11/2020 by Frederik Baetens

1 answer

Do I need to let ravioli made with fresh dough dry?

I'm discovering the universe of fresh pasta, and I saw that many people let the pasta dry. Does that apply to raviolis too?...

Asked on 12/10/2020 by aragaoalana

1 answer

How is rare steak made safe to eat?

The USDA recommends cooking many meats to an internal temperature of at least 145 °F (63 °C) to kill off pathogens. That usually works for me, but the big exception is steak....

Asked on 12/10/2020

4 answer

Is there anything I can use in pumpkin custard to replace salt?

I am on a strict low salt diet. Have been looking for pumpkin custard recipes and all have salt. If it's for flavor only, which spice(s) could I add or...

Asked on 12/10/2020 by Terry Heinrich

1 answer

Should I top up pickling cabbage solution?

I'm making a first attempt at pickling cabbage. I compressed some cabbage in a suitable container, and added hot vinegar with spices to it, making sure to fill it right...

Asked on 12/10/2020 by Haedrian

2 answer

Are there advantages to an unlined copper jam pan?

What are the advantages (if any) for unlined copper jam pans? Apologies for this long question, but I've spent a lot of time searching for an answer to this and...

Asked on 12/10/2020 by Athanasius

3 answer

Saucepan Accessory

When we cook our cholent (overnight stew), it sometimes dries out on top. For those who do not relish this part, I am looking for a stainless steel insert...

Asked on 12/10/2020 by Avrohom Yitzchok

2 answer

Can I make a sponge cake without sugar?

I want to experiment with making a savoury sponge cake. The idea is to make something that has the texture of a sponge cake but isn't sweet, and I'll fill...

Asked on 12/10/2020

1 answer

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