Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 42

Recommended lemon juice to water ratio when making lemonade

A lot of recipes I see call for lemon quantity but this can be very relative as some lemons differ in weight/size, thus yielding to different amounts of lemon juice....

Asked on 08/02/2021

1 answer

How can even a small amount of citrus "cook" the outside of seafood?

Please see the sentence beside the red heart. What's the chemistry behind this? From p. 68 in ...

Asked on 08/02/2021

1 answer

What caused leakage in my cheesecake?

I made a cheesecake this past weekend. The firing schedule was two stages, cook at 350 F for 25 mins; then apply a sour cream top and insert back...

Asked on 08/02/2021

1 answer

Does cooking food destroy BPA?

These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating certain levels...

Asked on 08/02/2021 by CompNeuroDev

1 answer

Whilst honing, if I already push the knife away from my hand, must I still push the knife towards my hand?

Doubtless, it's safer to push knives away from your hands. When I hone, I always do this likethis GIF. Source for first image...

Asked on 08/02/2021

3 answer

Why are my dumplings made of evil?

I made a fairly simple chicken-and-dumpling stew recipe; however, after one bite of dumpling, I have the most wretched aftertaste. The soup is fine; however, the dumplings taste totally nasty,...

Asked on 08/02/2021

5 answer

Poured fondant that stays liquid

I need help regarding poured fondant - to be precise, I would like to have it more on the liquid side. I plan to use it as a chocolate bar...

Asked on 08/02/2021

1 answer

How do egg whites help to keep fats inside a cake?

Recently I tried to bake a cake (Caprese) from:ground almondsbutterdark chocolatesugareggsI melted chocolate and butter, mixed all of this with whipped sugar yolks, and then... totally screwed the whipped egg...

Asked on 08/02/2021 by ZloeAloe

1 answer

How do I make my food taste like leftovers

I find that when I make stews, casseroles, curry’s etc. that they are much nicer after a day or two in the fridge. I understand that it “gives the flavours...

Asked on 08/02/2021 by dothyphendot

2 answer

Why do I add stock to risotto slowly?

Risotto recipes always call for adding the stock slowly. Why do we do that? I've read in a couple of places it may help cooking the rice more evenly, or...

Asked on 08/01/2021 by Alex Chamberlain

4 answer

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