Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 98

What is the purpose of oiling a wooden chopping board?

I recently bought a wooden chopping board to replace my plastic one. In the course of my research I read that it's important to regularly rub mineral oil in (some...

Asked on 05/26/2021

2 answer

Is there a "color wheel" for spices

Are there "models" proposing relationships between spices as there are between colors?(I understand that color is based on the physics of light and that there is no (afaik) "physics...

Asked on 05/26/2021 by spring

3 answer

Bread has tough, crunchy crust but is underbaked in the middle - how to fix?

I've been attempting to make white bread using a recipe from my grandmother. However, since she used to bake this bread every weekend and could probably have done it in...

Asked on 05/26/2021 by thatgirldm

6 answer

Can you alter nutritional properties of beans and other ingredients using diastatic malt?

I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would something similar be possible...

Asked on 05/26/2021 by Wojtek

0 answer

What's the approximate dry to cooked weight conversion ratio for beans?

Cooked in water, they of course absorb some of it. Looking for weight, not volume conversion. If it varies by type, this is for Red Kidney Beans, but I'm guessing...

Asked on 05/26/2021 by user40489

2 answer

Why are my Rucola and Lettuce washed in ice-water?

I bought rucola and lettuce at the grocery store today and on the packaging is said in Dutch Drie keer gewassen in ijswater which translates to washed three times in...

Asked on 05/26/2021

2 answer

How could buffalo chicken dip be stabilized?

I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like...

Asked on 05/26/2021

6 answer

Chocolate for topping didn't melt

Recipe for S'mores Bars called for melting milk chocolate chips on top of previously baked marshmallows (on top of graham cracker crust). Oven at 350F. My chocolate didn't melt, and...

Asked on 05/25/2021

1 answer

Why homemade and certain artisan commercial butters have creamy texture but most commercial butters have oily texture?

Usually when you make homemade butter, and sometimes some commercial semi-artisan butters, for example french Isigny Ste-Mère Unpasteurised, the butter has a, what I would call "creamy" texture. I realized...

Asked on 05/25/2021

2 answer

Are there ingredients I should avoid in a brine?

I see good answers to What brine ingredients are effective?, and I am looking to really push the envelope. I realize that there is some debate as to the...

Asked on 05/25/2021

2 answer

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