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Apr
7
revised How to make pizza that has a fat outer rim?
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Apr
1
revised Replacement for wine
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Mar
24
revised How do I get rid of burn marks in my pots?
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Mar
24
revised How to properly poach an egg?
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Mar
16
revised substitute for Dijon mustard
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Mar
13
revised How do I use up my canned tomato paste?
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Mar
3
revised white sauce / bechamel - without lumps
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Feb
8
revised Best way to chop an onion?
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Jan
30
revised How can I store muscovado for longer once opened?
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Jan
6
revised Brick of Brown Sugar
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Jan
6
revised What book/website should I read to help me move beyond just being able to follow a recipe?
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Jan
3
revised How do I stop the spatter?
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Dec
20
revised Taking it to the next level, systematically
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Dec
15
revised What is the difference between cake flour and AP flour?
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Dec
7
revised How do I keep the rice cooker from boiling over?
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Dec
1
revised What are the basic kinds of sauces?
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Nov
15
revised How to prepare a KFC - like coating for fried chicken?
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Oct
27
revised Making pasta: is oil justified?
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Oct
19
revised How long can I keep eggs past the sell by date and still eat them?
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Oct
16
revised What is caster/castor sugar?
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