Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 90

Are these small yellow things on my lettuce worms?

I found these in my baby lettuce leaf, are they worms? They didn't move and one fell out being stiff ...

Asked on 06/05/2021 by Eng_girl_d

2 answer

How can I tone down the heat in hot oriental mustard, without making it sweet/significantly altering flavor?

I recently attempted to mix up my own hot oriental mustard using a powder, bought in the local supermarket. (S & B Oriental Hot Mustard)Following the directions on the...

Asked on 06/04/2021 by Richard Mumolo

3 answer

How can I intensify the chocolate flavour in my yoghurt?

When I want a healthy dessert, I add grated dark (70%) chocolate to natural yoghurt. If I want some sweetness, I add dried cranberries. The cranberries definitely have a much...

Asked on 06/04/2021 by Ell

2 answer

Does invisible mould exist?

Sometimes I feel weird after eating food that by all appearances looked normal, including the interior. For meat and produce I can understand there might have been bacteria that of...

Asked on 06/04/2021 by MichaelZ

1 answer

What difference does oxygen content of tea water make?

I've heard the advice that water should be boiled for tea only one--that when boiled it loses dissolved oxygen, and if there is insufficient oxygen in the water, the flavor...

Asked on 06/04/2021

6 answer

Is it possible to make a beverage that evaporates on contact with the consumer's tongue?

In one episode of Star Trek: The Next Generation Guinan makes a Tzartak Aperitif, which is described as:When made properly, the evaporation point of the drink's main ingredient...

Asked on 06/04/2021

4 answer

Does soaking candied fruit in bourbon change the taste?

Recipe for fruitcake cookies calls for soaking candied fruit in bourbon overnight. Does this change the taste? Texture? Why do it?...

Asked on 06/03/2021 by Fonda Quinn

1 answer

Increase re-heating oven temperature for cooked ham

I have an 11 pound bone-in preparation cooked ham. It says to cook at 325°F for 15-20 min per pound. Can I increase the temperature to 350°F without drying it...

Asked on 06/03/2021

1 answer

Is ginger soluble In water, fat or both?

Is ginger soluble/can it creates strong flavours in water, fat or both together?...

Asked on 06/03/2021

1 answer

Does grenadine need to be refrigerated?

I've been looking for a bottle of Rose's Grenadine for quite a while without luck, so when I saw a big ol' liter of Llord's at the liquor...

Asked on 06/03/2021 by adambox

2 answer

Ask a Question

Get help from others!

Seasoned Advice : Recent Questions and Answers (Page 90)

Ask a Question