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I am having great results with no-knead bread, generally leaving this to proof for up to 18 hours in a coolish (20 C) room. I'm thinking of upping my game...
Asked on 08/17/2021
2 answerI accidentally set a cork trivet on fire on top of my glass stovetop the other week, and it's left behind a gray burned on spot that feels different to...
Asked on 08/17/2021 by Privacy Name
2 answerI was making spicy clarified butter but wanted to avoid the flecks of red or black that can throw off the color of a dish. I decided to steep...
Asked on 08/17/2021 by wootscootinboogie
2 answerI sometimes burn the bottom of the pan due to carelessness or not stirring enough. The burnt smell tends to persist even after I seperate out the un-burnt bits. Is...
Asked on 08/17/2021 by Sonia Balagopalan
5 answerOur shelf-stable milk was left in a hot car of over 100 degrees for many days. it has not been opened. Would it still be good for use...
Asked on 08/17/2021 by Donna C
2 answerIn a discussion about pancetta and prosciutto in sauces (specifically, bolognese), a friend said that"Traditionally, prosciutto is never to be cooked."I have not heard that before. I also cannot...
Asked on 08/17/2021 by aqn
7 answerThis highly-rated recipe for Penne al'arrabiata calls for frying chilli, garlic and the basil leaves, then removing them from the pan, adding chopped tomatoes, then adding back chilli,...
Asked on 08/16/2021
3 answerI haven't been able to find any information on this online. Kombucha recipes always suggest to either get a bit of the starter from someone else who makes kombucha or...
Asked on 08/16/2021
1 answerI was on a trip to the middle east a year or so ago around mid spring. I was offered what looked like a green plum. The taste...
Asked on 08/16/2021 by dassouki
6 answerI've read a lot of tips on storing lettuce in the fridge, with paper towels, after washing and drying, and such. The way I've been keeping lettuce for a while...
Asked on 08/15/2021 by tbkn23
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