Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 242

Cleaning chicken with corn starch?

YouTube recently started recommending Chinese cooking videos. This particular cook has a curious habit of rubbing cornstarch all over the chicken breasts before washing them off....

Asked on 11/20/2020 by Kelvin Sherlock

2 answer

How do I safely caramelize honey without fully burning it?

Background:I am going to make a bochetomel, which is a type of mead that utilizes partly caramelized honey to impart a smokey/slightly burnt taste to the finished product.The...

Asked on 11/19/2020 by Korthalion

7 answer

How do you prepare Jello with fruit pieces?

I would like to make individual containers of Jello with fruit pieces, but the fruit always sinks to the bottom,is there a way to prevent this?...

Asked on 11/19/2020 by AttilaNYC

3 answer

How to make profiteroles without a visible hole?

I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to...

Asked on 11/18/2020

2 answer

Replacing whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former?

Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flour )...

Asked on 11/17/2020 by Sruthi S Varma

1 answer

Quiche does not set up - too much, or too little, cream?

My quiche did not set up well; the final custard remained a touch watery/soft. Would that mean my ratio of cream : egg was too much or too little cream?...

Asked on 11/17/2020 by Fattie

2 answer

Can I oil a new board with olive oil?

I just got myself a new wooden board. I have been told to put some olive oil onto it and let it sink in for a few hours first. But...

Asked on 11/16/2020 by DottyPhone

2 answer

Canning Tomatoes: When are they too blemished and why does it matter?

In every canning recipe I have seen, the recipe calls for unblemished tomatoes, but this has never been explained further. The sources of these recipes has been on various...

Asked on 11/16/2020

2 answer

Vanilla Pudding: Could someone explain this recipe to me?

Recipe in questionIngredients 1/3 cup granulated sugar 2 tablespoons cornstarch 1/4 teaspoon fine salt 2 1/4 cups whole milk...

Asked on 11/16/2020

1 answer

Will gum arabic stabilize a watery sorbet?

I’ve been struggling with getting an iced tea based sorbet to not end up as a chunk of ice; I believe the canonical answer here is “use a stabilizer.” I...

Asked on 11/15/2020 by millimoose

1 answer

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