Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 73

Can you tell if a food is fermented (in a "good" way) or rancid?

The other day I took out a cubed pineapple from the fridge, and when I tasted it it tasted like it started to go "bad." But it actually tasted pretty...

Asked on 06/25/2021 by Esteban

2 answer

What is the best way to making a great pavlova base?

What is the best way to making a great pavlova base?...

Asked on 06/25/2021 by Anonymous Type

7 answer

Can I eat a sauce that ruined my carbon steel pan seasoning

I cooked a sauce of dry spices, coconut milk, ginger root and lemon grass in my steel carbon pan. I finnished the sauce of with the juice of one lime...

Asked on 06/25/2021

2 answer

What type of cheese is used on Patsy's Old Fashioned Margherita Pizza

I am trying to figure out the specific type of cheese used on the Patsy's Old Fashioned Margherita pizza. I don't think it's buffalo or another fresh mozzarella because...

Asked on 06/25/2021

2 answer

What ingredients do Bernaise sauce and fruit smoothies have in common?

I am trying to narrow down the source of a food allergy. I had a really bad reaction recently and that was my second bad reaction in 2 years. In...

Asked on 06/25/2021

2 answer

Uses of dittany of Crete (origanum dictamnus)

Last summer I went to Crete for a short vacation, and came back with fond memories of the local cuisine. Before leaving I bought some spices, among them a small...

Asked on 06/25/2021 by Vorbis

3 answer

When making lemon/poppy seed icecream, how should I include the poppy seeds?

I want to make lemon+poppy ice cream, and I have a bag of preground blue poppy. I’m not following s specific recipe, I just like the flavour combo and had...

Asked on 06/25/2021

3 answer

Removing macaron paper template under silicone mat

I'm a keen baker and am now buying silicone baking mats. However when I've realised when I am baking macarons, it looks like it is going to be quite difficult...

Asked on 06/24/2021 by jelly46

3 answer

When skimming fats (while boiling meat), what percentage does it reduce?

If I have a meat contains 10% fat (assuming it is 1 kg, fats are 100g), how much -approximately- can I reduce in this technique ?...

Asked on 06/24/2021

1 answer

Is there a way to make a generic cheese sauce?

Scenario: I have some nuggets, and thought it would be nice to dip them in some cheese sauce. I do not have that, but I thought I could make one...

Asked on 06/24/2021

2 answer

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