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17/20 answers
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Jul
22
reviewed Reject Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
Jul
22
reviewed Approve How can I make parmesan spreadable?
Jul
10
reviewed No Action Needed What is the difference between baking bread in a loaf pan made of stoneware vs metal vs iron cast?
Jul
10
reviewed Close Uses for stale bread?
Jul
10
reviewed Close How much food for a tasting event? How big of samples?
Jul
10
reviewed Close Uses of leftover vegetables from slow cooker
Jul
10
reviewed Close How can I use up leftover dips?
Jul
10
reviewed Close White Stains on stainless steel
Jul
2
reviewed Approve How long is too long to cook meatballs in sauce?
Jul
2
reviewed Approve How to properly sharpen Santoku and any other knife using a water sharpener/Japanese whetstone?
Jul
2
reviewed Approve Amount per serving
Jun
18
reviewed Close What's a good substitute of onion for someone with an onion allergy?
Jun
18
reviewed Close What can I do with a lot of fresh tarragon?
Jun
18
reviewed Leave Open Heating aioli as part of cooking or not
Jun
18
reviewed Close What vegetables oils are safe to use at high temperatures (350, maybe 400 F) , say, stir fry or pan-frying chicken/fish?
Jun
18
reviewed Close Where can I buy bulk wild meat in Montreal?
Jun
18
reviewed Close How do I brew longjing tea?
Jun
18
reviewed Close Lemon dill sauce broke
Jun
18
reviewed Close Is free-range chicken more flavourful?
Jun
13
reviewed Approve Will hard boiled eggs absorb salt through the shell?