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Jan
26
reviewed Leave Closed Boiling Beef Chorizo as part of a soup base?
Jan
26
reviewed Delete How do I make the filling in pain aux raisins / danish pastry
Oct
9
reviewed No Action Needed How can I color pasta during cooking or afterwards, preferably using natural coloring?
Oct
9
reviewed No Action Needed How can you achieve the glazed top in a mille-feuille?
Oct
9
reviewed No Action Needed Chicken and Beef stored in the freezer not entirely frozen - safe?
Oct
9
reviewed No Action Needed What can I do with an arm roast?
Oct
9
reviewed No Action Needed Can I un-seal canned tomato sauce, and re-seal after further cooking?
Sep
21
reviewed Delete Is there such a thing as pumpernickel flour?
Sep
21
reviewed Looks OK Can I use Bisquick instead of All Purpose Flour?
Sep
21
reviewed Reviewed How can I tell if the food inside a pressure cooker is done cooking?
Sep
21
reviewed No Action Needed How does thermal shock affect pans made of different materials?
Sep
21
reviewed No Action Needed What to look for in an induction stovetop?
Sep
21
reviewed No Action Needed Is it still possible to make cast iron skillets as good as the old ones?
Sep
21
reviewed Reviewed How to effectively take cream from milk?
Sep
21
reviewed No Action Needed How to add flavouring ingredients to steamed or boiled veggies?
Sep
21
reviewed No Action Needed What temperature does the Maillard reaction occur?
Sep
21
reviewed No Action Needed Peanut Butter substitute in baking
Sep
21
reviewed No Action Needed Beef Broth - What Went Wrong?
Sep
21
reviewed No Action Needed Minced beef or lamb clumping - how to stop it
Sep
21
reviewed Reviewed Why do patterns appear on tempered chocolate?