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  • What can I use instead of annatto? - Seasoned Advice
    Annatto is a common spice in Mexican cookery, especially in the Yucatan However, like many Mexican ingredients, it's hard to find in Europe What can I use as a substitute to give the same colour
  • substitutions - Annatto Oil Substitute - Seasoned Advice
    We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it We are unable to find annatto seeds Is there a good substitute?
  • Cant make sous vide eggs - Seasoned Advice
    I recently bought an Anova precision cooker and I'm experimenting a little with sous vide cooking I'm trying to make eggs, just like the ones I see on YouTube or guides: slightly firm whites and a
  • Why cant you use lard or dripping in an electric deep fat fryer?
    I'd like to see a comparison between domestic and commercial electric deep fat fryers regarding this advice There must be some traditional chippies in the UK Aus NZ (that fry with animal fat) that use electric fryers, never mind other countries
  • Why would a fully-developed dough lose consistency (elasticity . . .
    I've been experimenting with panettone and I've come across the issue time and time again of losing dough consistency while mixing the secondo impasto (i e the final panettone dough) What makes t
  • Why are chefs knives wide? - Seasoned Advice
    The wide and long blades of western and santoku can BOTH be used for both slicing and chopping The main difference between the two of them is the tip Slim skinny blades enable them to slide through the foodstuff with reduced drag and greater mobility for turning within a foodstuff (eg breaking down a carcass, or filleting a fish) On the other hand, wide blades provide greater stability and
  • food science - What is going on genetically that restricts the number . . .
    @Dubu no definitive answer on that - many I'd guess that we make a litre or two a week and get new starter roughly 1-2 times a year You could get around this need by making lots of smaller aliquots immediately from a fresh (from starter) batch, freeze those down individually, use 1 until something happens (make batch 1a, 1b ), then get out the 2nd, and so on This is more or less what
  • Why does my IKEA pasta pan take so long to cook pasta?
    To me, this sounds like you are using an induction hob which isn't putting in enough power to reach and maintain temperature My guess would be it is only reaching a simmer then briefly cooling in this cyclical fashion simmering starts around 85C so would take longer to cook food (pasta in this case) On the assumption that it is an induction hob; often one ring is a lower power rating so
  • measurements - Is it ever more accurate to measure by volume rather . . .
    Better is a subjective term, however you can see what is done in practice as a guide to what people think is generally efficient as a balance of preparation speed, accuracy and cleanup Many recipes use a combination of volume and weight Volume for most liquid measurements like milk, water or stock is considered more efficient than weighing them because although weighing is more accurate in
  • Pink salt vs regular salt - Seasoned Advice
    What is the difference between pink salt and more typical coarse salt (e g sea salt)? I know it is pink due to mineral deposits, but culinarily is it any different? e g does it taste different,





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