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Do you know from pic what the yellow jelly like substance is on what seems to be the side surfaces of my corned beef(I can’t see it on the top...
Asked on 08/07/2021
1 answerIt's well-known that if you eat spicy food, you can neutralize the flavor (and thus stop your mouth from burning like a forest fire) by drinking milk. This is...
Asked on 08/07/2021
14 answerCommercial soft drinks seem to often use rather exotic emulsifiers (brominated vegetable oils, quillaja) to mix flavour bearing oils into the drink - I would assume that is how you...
Asked on 08/07/2021
1 answerI've always been interested in trying to make some type of dahl or other Indian cuisine but I'm severely allergic to Cumin. This typically strikes me out for recipes with...
Asked on 08/06/2021 by Linji
6 answerI've tried to make macarons eight times in a row and I failed. I used this recipe (text version is in the description below the video). They...
Asked on 08/06/2021
3 answerI have this recipe (from a really great book that has never failed me) for a custard and it says toBring the milk to the boil.Put to the side for...
Asked on 08/06/2021
1 answerI am currently in S.korea, I was checking the ingredients of pizza in a small local restaurant, because I follow halal diet, and I was surprised to find that there...
Asked on 08/06/2021 by Rana
2 answerWhat would happen if you put your uncooked potatos in a blender and then cooked the result? Would you get mashed potatos? Faster?...
Asked on 08/05/2021
3 answerI've been making Jim Lahey's no-knead bread pretty much since the recipe first appeared in the New York Times. In the last year or so, I've noticed a strange phenomenon:...
Asked on 08/05/2021
1 answerI'm making the layered pudding dessert and without looking I dumped an instant pudding mix and a cook and serve pudding mix in the same bowl. I am now staring...
Asked on 08/05/2021 by user53457
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