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Seasoned Advice : Recent Questions and Answers (Page 79)

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

Shaking cocktails without bar equipment

Is it possible to make shaken cocktails without bar equipment handy? How do you improvise when a cocktail shaker or strainer isn't available?...

Asked on 06/19/2021 by maxhawkins

7 answer

Is it ok to cold smoke steak before freezing?

About to wrap up a 60 day dry aged ribeye. After slicing to 2" thick cut steaks and trimming the pellicle i was debating on cold smoking with cherry for...

Asked on 06/19/2021 by DᴀʀᴛʜVᴀᴅᴇʀ

1 answer

Using unrefined sugar to make candy

I have been trying to avoid refined sugar (white sugar, corn syrup, etc.) for health reasons.usually I replace it with demerara sugar, but I can also use honey, date...

Asked on 06/19/2021 by user40292

3 answer

Can over proofed dough be harmful to breathe in?

I work night shift in a bakery and the people before me always leave unused dough in the mixer. Who knows for how many hours, but during that same day....

Asked on 06/18/2021

1 answer

What are the keys to leopard-spotting pizza crust?

What are the most important factors to achieving leopard-spots on pizza cornicione? I've tried so many different things but still can't get to the level of consistent leopard spots...

Asked on 06/18/2021

9 answer

Why does inside of cooked canned chicken always taste cold?

Recently I’ve been getting canned chicken and then frying it, baking it etc. What I notice is that the chicken in general feels cold and the inside always feels...

Asked on 06/18/2021

2 answer

What is different about "sprouted barley"?

I have two bags of barley in my pantry. One is labeled "hulless barley," which I take to be regular barley, and the other is labeled "sprouted barley." But they...

Asked on 06/18/2021

1 answer

Why are most circular pizza peels designed with holes in metal

I am looking to buy a pizza peel. In the UK, I'm noticing a difference in styles, and was curious if there was a reason more than design There is...

Asked on 06/18/2021

1 answer

Why did my oatmeal and raisin cookies end up tasting soapy?

I've made oatmeal cookies twice, and both times they have ended up tasting "soapy" and a touch bitter - the first time really strongly, the second less so, but still...

Asked on 06/18/2021

4 answer

Calcium propionate for cakes

My question is if I can use calcium propionate as a preservatives for cakes. I've read that e281 would be better, but is it ok if I use calcium propionate...

Asked on 06/18/2021 by Nayken

0 answer

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