Seasoned Advice Questions, Problems & Solutions : TransWikia.com ~ Page 99

What are the slimy bubbles in soaked kombu?

I have made dashi a couple of times now, starting soaking kombu in water. And always I found these little bubbles on the leaves, containing white slime: ...

Asked on 05/25/2021

0 answer

Can I add more cream to my thick and ready ganache?

The answer to this question might also answer this question. I made ganache and it's ready, but to thick to work with (I probably messed up the chocolate-cream ratio)....

Asked on 05/25/2021

2 answer

What is this on sourdough starter?

I have a sourdough starter which I feed roughly once every 2-3 days (throw away 95% of it, refill with water and flour). Sometimes I forget and wait 5...

Asked on 05/25/2021

1 answer

For microwave hot chocolate, why pour the hot milk into the chocolate rather than mixing the milk with chocolate then heating?

I read on the back of the unsweetened Hershey's cocoa powder box that I should first heat milk in a microwave and then pour into another cup with the powder,...

Asked on 05/25/2021

1 answer

What is the white film on my wet carrots?

I was juicing carrots tonight and was getting rid of (juicing) some older baby carrots that nobody wanted to eat. They felt a bit "slimier" than usual, but smelled...

Asked on 05/25/2021

2 answer

Can/should I use baking soda when cooking beans?

My recipe for hummus says to cook the garbanzo beans with a little baking soda to soften them. Does this work with other legumes? I've often seen the advice...

Asked on 05/25/2021

4 answer

How should I store leftover rice noodles?

I seem to recall reading somewhere that you should store leftover cooked rice noodles in water. Is this right? I don't want them to bloat and become ruined....

Asked on 05/25/2021

3 answer

How can I make a smoothie that will last 6 months and still be drinkable afterward if unopened?

How can I make a smoothie that will last 6 months and still be drinkable afterward if kept unopened? The drink must:Taste and have the texture of a smoothieBe drinkable...

Asked on 05/24/2021

0 answer

What type of rice vinegar is more often used in Asian dishes?

I occasionally come across recipes that call for rice vinegar, but they don't specify which of the many varieties they mean. Is there a "standard" or implied type of rice...

Asked on 05/24/2021

1 answer

Good thread for tying meat

I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh...

Asked on 05/24/2021 by jkadlubowska

3 answer

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