Why Is Pad Thai So Bad For You? Although the ingredients in pad Thai are generally pretty healthy, the calories can still add up fast. Just one cup of a typical pad Thai has about 400 calories and 17 grams […]
Why Is My Rice Still Crunchy? Maybe you didn’t add enough liquid to begin with. Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, […]
Why Is My Quiche Lorraine Watery? Too much dairy ensures that the custard will never set, resulting in a runny, watery quiche. Too many eggs will dry out your quiche, resulting in a filling that resembles scrambled eggs more than […]
Why Is My Pesto Creamy? What is creamy pesto? Creamy pesto is basically regular basil pesto with the addition of heavy cream. This makes the sauce a bit milder but much creamier than regular pesto. You’ll also need nuts (walnuts […]
Why Is My Microwave Running But Not Heating? If a microwave doesn’t heat, there might be a problem with the high-voltage diode. The diode is the piece of equipment that helps channel and provide the electricity in one direction to […]
Why Is My Lemon Meringue Pie Weeping? If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes […]
Why Is My French Fries Soggy? Soggy fries have usually either been cooked in oil that isn’t hot enough, or were cooked in too large a batch, overcrowding the pan and reducing the heat. The secret to getting tasty French […]
Why Is My Banana Bread Not Fluffy? You measure flour the wrong way. Moisture is key when it comes to banana bread, and the ratio of flour to banana makes all the difference. If you use too much flour, you’ll […]
Why Is My Arugula Pesto Bitter? Your pesto is bitter due to it being overprocessed in a food processor. If you break basil down too much, it can become bitter tasting. If you overwork olive oil, it can release polyphenols […]
Why Is It Not Good To Put Hot Food In The Fridge? Dangerous bacterial growth occurs between 41 and 135 degrees F. This spectrum is known as the danger zone for foods. Potentially harmful bacteria grows most rapidly at these […]
About The Owner🙋🏻♂️✍🏻🐱
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Hi there ! My name is Smith Garden from AGeekOutside.com.It is merely a web site about drink and food that I like. Which includes souses, sluggish cooking, grilling, cigarette smoking, and homemade pizza.
I also help to make my own ale, wine, cider, kombucha, and sake… and am a rum enthusiast.
