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I’m a novice cook and mostly use nonstick pans for ease of clean up. Would I get better browning with stainless steel? I’m imagining scrubbing stuck on food off the...
Asked on 08/28/2021
2 answerI am trying to figure out if there is a way to abstract out heat in the Lacto fermentation equation. In fact, I am not even sure if heat is...
Asked on 08/28/2021 by user1787331
3 answerI have a recipe for ravioli filling that calls for a head of spinach. Can anyone translate into ounces or bunches please?...
Asked on 08/28/2021 by Sandy Hanson
1 answerMy research has indicated that it is only possible to order in bulk through contacting large suppliers. Has anyone had any luck purchasing E635 or disodium inosinate and guanylate separately?...
Asked on 08/28/2021 by Keelan
4 answerI'm trying to make chelsea buns like the ones from my home town as I no longer live there so can't get them very often. I've done quite a bit...
Asked on 08/28/2021 by Crispin
3 answerI always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians would never, ever add parmigiano reggiano...
Asked on 08/28/2021
13 answerI was looking at the tiny nation of Brunei on Google Maps, and I noticed they have a Pizza-Hut there, not too many details but a few photos were attached...
Asked on 08/27/2021
1 answerI believe polenta, corn meal, grits, and corn flour are not. But how about tortilla corn chips you buy at the supermarket? This is what I am looking for! I...
Asked on 08/27/2021
1 answerI have found a lot of recipes that says to bake your bread on a cookie sheet. I was wondering if I can use a loaf pan instead? Do you...
Asked on 08/27/2021
2 answerI bake large quantities of bread like 50kg a day. People are complaining that the butter bread, when I slice it, is like a sponge in texture and gets moldy...
Asked on 08/27/2021 by s kessema
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