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My sourdough starter is 9 days old. Today it doubled in around 6 hours. Following this recipe, I performed following steps:I mixed 400g AP Flour, 160g starter,...
Asked on 11/05/2020 by Laschet Jain
2 answerIn theory a cheap pressed steel wok would work on an induction cooktop, but the "contact patch" for a traditional round bottomed wok would be so small...
Asked on 11/05/2020
2 answerHere is my go to pesto recpie:Serious Eats Pesto. It has been a hit but lately whenever I make it, it has a bitter aftertaste to...
Asked on 11/04/2020 by Bar Akiva
4 answerI made rice cakes for my toddler: rice, quinoa, shredded potato, eggs, bread crumbs, cheese onions, corn and cilantro. If I wanted them to hold together better would it...
Asked on 11/03/2020
2 answerHas anyone succeeded in using Bob's Red Mill in brioche? I am looking to make babka with it. Additionally, how much of it do you use when it calls for...
Asked on 11/02/2020 by Mith
0 answerI had heard that raw or simply pasteurized milk does curdle if ginger is put in it before it reaches its boiling point. Alright, so yesterday I boiled the pasteurized...
Asked on 11/01/2020
3 answerThis post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian...
Asked on 10/31/2020
5 answerMost of the time when I feed my sourdough starter I find uses for the discard, but on occasion I don't have time or good ideas, so I put it...
Asked on 10/30/2020 by Oded R.
1 answerMy kitchen gets too hot during the summer while I am cooking. I have exhaust fans installed in the kitchen, but it's not really helping. I have four questions:Is there...
Asked on 10/30/2020
6 answerCan a meat that is vacuum sealed for sousvide cooking be cooked instead in a pressure cooker and appropriate results be achieved?...
Asked on 10/25/2020 by flipz
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