Seasoned Advice
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Bob
  • Member for 13 years, 8 months
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110 Answers

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0 votes

Add gelatin to soup as a replacement for stock?

4 votes

what is the purpose of adding oil to balsamic vinaigrette slowly?

2 votes
Accepted

How can vanilla essence and vanilla extract be used interchangeably?

4 votes
Accepted

How do I bake chicken breast?

5 votes

In a recipe, how much is "to taste"?

6 votes
Accepted

Is it safe to eat pumpkins grown specifically for carving?

2 votes

How can I keep pasta from sticking to itself?

7 votes

Substituting Peppers

6 votes
Accepted

Firm risotto using generic rice. Is it possible?

16 votes
Accepted

What are the positive effects of adding celery to a sauce?

9 votes

Unexplained Butterflied Roast Chicken Success

17 votes
Accepted

How can I substitute or make soft brown sugar?

5 votes

Are sushi rice and arborio rice valid substitutes of each other?

2 votes

how to curb the smell of fish?

0 votes

Good techniques for stirring dough

2 votes

Cure for burns from hot peppers / capsicum oil?

1 vote

Can I Brown Beef For Slow Cooking the Night Before

-1 votes

What precautions should I take when preparing food while I have a cold?

5 votes
Accepted

How long should roast pork be cooked so that it stays light pink?

3 votes
Accepted

What cut of goat is appropriate for stews?

4 votes
Accepted

How to prepare a vegetable base using roasted squash for savory tomato-chunk soup

3 votes

How can I make orange caramel sauce?

12 votes
Accepted

"Cooking" with acid (ceviche)

4 votes

Are Turkish Bay Leaves "Normal" Bay leaves?

1 vote

How to Make Home-made Flour Tortilla Bowls for Salads?

3 votes
Accepted

What islands use a cooking technique that starts with sugar and hot sauce in the pan?

1 vote
Accepted

Techniques for cooking beef shin in the piece

7 votes
Accepted

How can I improve the 2:1:1 margarita recipe?

6 votes
Accepted

When does the rule "only flip meat once" not apply?

4 votes

Can I clean enameled cast iron with steel wool?