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Seasoned Advice : Recent Questions and Answers (Page 231)

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

Reducing the moisture in cooked rice for making fried rice

I am aware that in order for fried rice in Asian dishes to have the typical consistency and texture, it is best to use rice that has been cooked and...

Asked on 12/10/2020 by user1997744

4 answer

Air-fried sweet potatoes come up dry and tough?

I just tried air frying rather thickly-sliced sweet potatoes for 160°C/320F for 20 minutes. Tossed them in olive oil and sprinkled some salt before air frying too. All the recipes...

Asked on 12/10/2020 by IceTea

1 answer

Brand new - never been used stainless steel briage pot pitted with one 6 minute water boil on my gas range

I had pitting in an All-Clad pot and figured I had done something wrong ( no salt added at all just water boiled). The new pot ( received yesterday)...

Asked on 12/09/2020 by Kevin M Wueste

1 answer

Is MSG necessary or what to replace it with?

I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came across...

Asked on 12/09/2020 by Kyra

4 answer

How do I substitute almond flour for all purpose flour?

I am trying to make a few cookie recipes and want to reduce their carb content and make it suitable for a low carb consuming person. Most of the cookie...

Asked on 12/09/2020 by happybuddha

3 answer

Why are all sour cream cultures I've found for sale online labeled as direct set? Why can't I reuse like I do yogurt?

I've realized we go through a lot of sour cream in my household, and I want to start making probably about a pint or two a week during the summer...

Asked on 12/09/2020 by Kavi Siegel

1 answer

Can sour cherries be used in a semi-stable bar?

I have recently learned that my carb intake is insufficient, leading to so-called "glycogen depletion" while cycling. I have possibly spent too much time around folks who boast of...

Asked on 12/09/2020

2 answer

Why is the nutrition information for these two items so different?

(In the UK) I have a packet of custard, which has the following ingredients: Maize starch, salt, Flavouring and Colour....

Asked on 12/09/2020

1 answer

What would cooking chicken at 140 degrees F for a prolonged period do?

A couple of times I've cooked chicken at 140F in the oven (i.e. with the oven temperature set to 140 degrees). Both times I've followed the advice to cease cooking...

Asked on 12/09/2020 by Chris Steinbach

5 answer

Is a portable Wok burner safe (indoors)

My Condo only has an electric stove, an no gas lines. I was looking to get a portable propane burner for a wok, so that I could effectively cook (I...

Asked on 12/09/2020

3 answer

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