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How do I replace all the sugar in a cake recipe with dry fruit e.g. dates? should I rehydrate dry fruit and make it into a paste? how much liquid...
Asked on 12/08/2020 by bakingfanatic
1 answerI have seasoned the bread pan, and generously apply oil before putting the dough in (note: I use no-knead method and let my bread rise in the pan, then put...
Asked on 12/08/2020 by rootkit007
4 answerI'm trying to perfect my pizza dough recipe, and build a device that measures out and adds the ingredients to the mixer automatically. I'm using an egg in the recipe,...
Asked on 12/07/2020 by user42141
1 answerI have a big confusion between flours, aggravated by the fact that I do not live in an english-speaking country and labeling and translations are confusing. I like fresh pasta...
Asked on 12/07/2020 by MariusSiuram
2 answerI'm trying to make dark-chocolate-covered marzipan balls, using Valrhona Guanaja 70%. My problem is that the chocolate coating is too thin; the end result has a) too low a ratio...
Asked on 12/07/2020 by DNS
1 answerI'm making some risotto this weekend, and I've always read to reconstitute dried mushrooms in water, but I haven't read anything for or against reconstitution in broth. Would there be...
Asked on 12/07/2020 by clayperez
1 answerI've noticed letters after the expiration date on milk bag tags. Product: Neilson Milk Bag Location: Canada Please see the photos below. Sometimes there are letters...
Asked on 12/07/2020
1 answerI'm looking for a thermo bottle (~ 1 Litre/ 33 oz) to store tea, as soon as it is made (let's say its temperature will be around 100 Celsius/ 212...
Asked on 12/07/2020 by John Assymptoth
4 answerAbout 4-5 years ago I attempted to preserve some lemons in salt as per lots of recipes for Morrocan preserved lemons for tagine etc. I didn't ever get around to...
Asked on 12/07/2020 by Gemma
2 answerI had bought a biscuit packet and after eating some I left the packet in a poly bag with a knot.However may be due to loosening of the knot,...
Asked on 12/07/2020
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