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There's dry white wine used in chicken scallops , is it possible to substitute it with red wine ?...
Asked on 09/25/2020
4 answerWhat is the standard for kitchenware tray and container sizes in the USA, that is the analogue of the Gastronorm standard in EU? For instance the standard...
Asked on 09/24/2020
1 answerAt https://www.catsfork.com/CatsKitchen/lime-water I see a technique from a cookbook called Nourishing Traditions for soaking cornmeal in 'lime water', created from pickling lime (calcium hydroxide, aka "cal"). The technique...
Asked on 09/24/2020 by Bosh
1 answerSo, I made a pot of chicken stock (which I've never done before) and it seemed to be going great! I roasted a whole young chicken, pulled the meat off,...
Asked on 09/23/2020 by kitukwfyer
1 answerI have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would...
Asked on 09/22/2020 by cfire19045
3 answerAt home when you want to deep-fry something, if you leave the heat on for a minute or two more than you should have, the oil starts to burn and...
Asked on 09/22/2020 by J86
9 answerI'm trying to make this Chinese pastry called Shaobing. Some recipes I've found call for first adding boiling water then adding cold water. There's no...
Asked on 09/21/2020 by daSn0wie
1 answerSo I bought some Lean Organic Ground Beef about a week ago, went straight into the Freezer. Used 3/4 of it for Hamburger helper, cooked all the way through...smelled fine...
Asked on 09/18/2020 by user17188
1 answerIf I can, would there be any difference in the measurements? For example if the recipe calls for 8 ounces of cream cheese, would it be the same amount of...
Asked on 09/17/2020 by Rabab
7 answerFrozen juice or frozen punch freeze up as a solid block of ice. I want them to be more like a sorbet or gelato, though still solid enough to...
Asked on 09/17/2020
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