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I've read that pineapple contains an enzyme called Bromelain that breaks down muscle fibres, and therefore a pineapple purée makes a great tenderizing marinade for tougher steaks. I'm also a...
Asked on 05/29/2021 by robbieperry22
1 answerI have 40 pounds of decent quality beef patties (75/25) which came from the store as patties and I want to use it for something other than merely burgers. How...
Asked on 05/29/2021
1 answerWhen I steam my tamales, the masa becomes mushy. What am I doing wrong and how can I prevent this?...
Asked on 05/29/2021
5 answerIs there a way to make sourdough bread without the long term commitment of feeding a starter? My kids and I love sourdough bread, but I also work 2 jobs,...
Asked on 05/29/2021
4 answerI'm trying to mix color in whipped cream for decorations, but it always bleeds the color down to my white cake coat foundation. Can somebody help?...
Asked on 05/29/2021 by Duyen La
1 answerOur local stores do not sell cornflour so I need a substitute. Online I'm finding people saying use normal flour, or you can use arrowroot or you can use...
Asked on 05/29/2021
3 answerSomebody help, please! I don’t know what to do?...
Asked on 05/28/2021 by Angieosorio
2 answerI make this simple sourdough pizza dough, with the slight variation that I weigh my starter. A half quantity does me 2 pizzas. So that's...
Asked on 05/28/2021
1 answerIs there a way to make a chemiluminescencent reaction that is safe for consumption by humans? That is to say is it possible to make an item of food or...
Asked on 05/28/2021 by Flexo
0 answerI recently learned that if you put a bit of sodium bicarbonate on onion when frying it, the onion will literally melt away. This is absolutely amazing, and I love...
Asked on 05/28/2021
2 answerGet help from others!
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