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Seasoned Advice : Recent Questions and Answers (Page 66)

Find answers to your questions about Seasoned Advice or help others by answering their Seasoned Advice questions.

How to make a good tasting pepper cream sauce without using premade fabricated stuff

When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself...

Asked on 07/03/2021

1 answer

What is the difference between a young coconut and a white coconut?

I am reading conflicting information. https://www.friedas.com/products/young-coconut/ (mirror) says young coconut and white coconut are different:Young coconuts, white coconuts and brown coconuts all come from...

Asked on 07/03/2021

0 answer

Why do yolks break so easily (sometimes)?

Separating eggs without breaking the yolk isn't one of those problems that keeps me awake at night. Nevertheless, there are occasions where I can't get a single damn yolk to...

Asked on 07/03/2021

13 answer

How to preserve a spread in a jar

I am starting a business making a vegan chocolate spread. It is beginning as a small, family run operation, in a hired industrial kitchen. We are stuck on how to...

Asked on 07/03/2021 by Nanna Nanna

1 answer

Can German potato salad be served cold?

I usually make the mayonnaise type potato salad which is served cold. I wanted to try German but I want to serve it cold. Recipes I found serve it warm....

Asked on 07/02/2021

3 answer

Is there a Pyrex baking dish that can fit a packaged dry lasagna noodle?

Pyrex baking dishes all seem to be 9-inch by 13-inch, and many sites recommend that as the ideal size for lasagne. As a result, the most tiresome and messy part...

Asked on 07/02/2021

1 answer

Why did this gallon of milk stay fresh for so long?

A few months ago I had a gallon of milk in the back of the fridge that stayed fresh for over a month - maybe even two; I lost track....

Asked on 07/02/2021

7 answer

What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?

First off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree. This question really consists of two...

Asked on 07/02/2021 by Hanno Fietz

2 answer

Is “ghee” clarified butter or beurre noisette?

Reading the Wikipedia pages on “Ghee,” “Clarified butter” and “Beurre noisette” has left me somewhat confused as to what ghee is. Some statements on the pages seem...

Asked on 07/02/2021

8 answer

Is it ok to microwave veggies without water instead of blanching them in a pot of water?

Whenever I see a recipe which requires me to blanch vegetables for a few minutes, I microwave them instead. It's sometimes faster, I don't have to get a pot...

Asked on 07/02/2021

9 answer

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