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Seasoned Advice : Recent Questions and Answers (Page 74)

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

Alternative to Escolar ("Butter Fish") for Nigirizushi

I want to make Nigirizushi with a fish similar to Escolar (also called Butter Fish), but prefer not to use that fish. Are there other fish...

Asked on 06/24/2021 by pconcepcion

2 answer

Do you need to rinse vegetables that can be peeled?

When using garlic or onions - is it redundant to rinse them in water, being that you take off multiple layers before preparation?...

Asked on 06/24/2021

7 answer

How to mix large amounts of sponge for bread?

I am making large batches of bread with 100% hydration poolish. In the current situation, using a large mixer and then having to clean the bowl after is not an...

Asked on 06/24/2021 by user52037

2 answer

How long does homemade yogurt take to waste

I have been making yogurt this last weeks with a yogurt maker. Just heat milk and add ferment or a previous yogurt (not sure if this is the correct word...

Asked on 06/24/2021 by raulmd13

2 answer

How to get rids of flies and ants after you put cooked meals on the table?

From my understanding, I tried using vinegar and draw a loop around my meals to prevent attracting the ants. As to prevent the flies, I use another plate to cover...

Asked on 06/24/2021 by Anderson Karu

3 answer

Is there a difference between boiling water and almost boiling water?

When cooking noodles (ramen or pasta), recipes often call for it to be thrown in boiling water. I’m often impatient and can’t wait for the water to go from almost...

Asked on 06/24/2021

2 answer

What is a casserole (vessel)?

Maybe it's because I'm German speaking, but I'm utterly confused by the concept of the concept of a Casserole. When I enter "Kasserolle" in the German Amazon...

Asked on 06/24/2021 by hgiesel

2 answer

What is the difference between various types of flour?

Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types...

Asked on 06/24/2021 by Covar

7 answer

Is there a substitute for cheese salt?

I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? Some...

Asked on 06/24/2021

2 answer

Yeast in sausage

Apparently people (esp the British) use rusk in making fresh sausage rather than breadcrumbs because it's a "yeastless bread". The yeast is meant to be bad for the sausage. However:When...

Asked on 06/24/2021 by lunix

1 answer

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