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Seasoned Advice : Recent Questions and Answers (Page 248)

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

What is the term for the "amuse-bouche" at the end of the meal?

At several restaurants I've been to, in addition to serving an amuse-bouche at the beginning of a meal, there is an equivalent complementary small desert served at the end,...

Asked on 10/01/2020 by mbeasley

3 answer

What gives Indian curries the sweet and creamy taste and fragrance?

I am experimenting with various curry recipes coming from chefs and roadside "dhaba" cooks on youtube, but i cant figure out what exactly is the ingredient/combination of ingredients that gives...

Asked on 10/01/2020 by Jcoder

4 answer

Why covering 80% mussels with damp cloth doesn't harm them?

I watch this video on PEI Mussels web site. Damp cloth doesn't cover bowl 100%, but still cover lot of it like 80%. Doesn't this 80%...

Asked on 10/01/2020

1 answer

Solutions for a bland vegetable curry

Over the years, I have developed a recipe that is effectively aloo gobi and saag aloo mixed together: Potato, cauliflower, broccoli and spinach curry....

Asked on 10/01/2020

2 answer

What's the difference between a cupcake and a muffin?

I was debating with someone today whether what we were eating was a cupcake or a muffin, but realized we didn't really know the difference. So what's the difference between...

Asked on 09/30/2020

5 answer

Is there ever an advantage to using a light-bottomed pan?

I have seen many recipes where cooking with a heavy-bottomed pan is advised, as the heat is distributed more evenly and avoids "hot spots". With that in mind, is there...

Asked on 09/29/2020 by Chris A

1 answer

what flavors would stay when dried on marinated citrus peel

I enjoy eating citrus peel and it dries super easily to save for later, my problem is that id like to marinate the peel and dry it to have more...

Asked on 09/28/2020 by Ash Deardry

0 answer

What "paring knife" best sharpens a fruit Y peeler?

At 0:22 of this Oct. 5 2009 video, Douglas Jones (sous-chef of LA's Lucques) proclaimed that he "just bought a three-dollar paring knife". But his hand covers...

Asked on 09/28/2020

1 answer

How to predict and adjust the spice level of dal?

I have made countless recipes from popular Indian books and when I taste the end result, I always feel like the dish needs more spice. For example, I tried a...

Asked on 09/28/2020 by user29568

3 answer

Create my own high-gluten flour by mixing vital wheat gluten and bread/AP flour?

Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix...

Asked on 09/27/2020 by Dolan Antenucci

11 answer

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