Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 26

Is it normal for hot mustard oil to foam strongly when ingredients are added, and why does it?

I noticed that my mustard oil (of indian brands, as bought outside india, from specialty grocers carrying indian ingredients) tends to foam/bloom much more than other strongly heated oils when...

Asked on 08/26/2021

2 answer

What size were Baker's Chocolate bars when they were first introduced?

I have a recipe from my grandmother that calls for a bar of Baker's Chocolate.What size (weight) were these bars made by Baker's Chocolates when they were first introduced?...

Asked on 08/26/2021 by Ann Johnson Jordan

1 answer

Can't get my Puff Pastry shells to rise

I baked Pepperidge Farm Puff Pastry Shells according to what I thought were the directions.Temperature set at 425 degrees. I brushed the top with egg wash -- and...

Asked on 08/26/2021 by WL Ware

3 answer

What can I use to flavor savory chicken stuffing instead of onion?

I made the mistake of thinking I had more onions than I did (those orange bags filled with old onion skins look fuller than they are), and now I don't...

Asked on 08/26/2021 by Peach

3 answer

Success tempering chocolate with Kitchen-Aid heated mixing bowl?

So, I was given a Kitchen-Aid heated mixing bowl for Christmas, and following the instructions I have attempted to temper chocolate a few times without any success whatsoever. It takes...

Asked on 08/26/2021 by soup4life

1 answer

Steaming while boiling food

Can you use the steam from boiling one thing to cook something else?E.g. Boiling potatoes and steam broccoli in the same pot at the same time.Thank you!...

Asked on 08/26/2021

2 answer

how to make "Creme Caramel" coffee flavored?

I tried it Vietnam 3 years ago. I prefer the Vietnamese version, there they made it with coffee flavored liquid on top...

Asked on 08/26/2021

2 answer

How can I tell whether my potatoes are waxy vs. floury?

Once in a while I get hold of a bunch of potatoes without any labeling and the least I want to know is whether they are waxy or floury. Is...

Asked on 08/25/2021 by michid

1 answer

Can I thaw salmon directly in water?

Some online advice says to put salmon in a bag before thawing it in cold water. My question is: Is it safe to omit the bagging, and instead thaw salmon...

Asked on 08/25/2021

5 answer

Pea protein in a yeast dough. No rise in oven?

Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven. Today tried adding...

Asked on 08/25/2021

1 answer

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