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18h
comment Substituting for Madeira wine in a mushroom stuffed with sausage recipe
These aren't random suggestions, these are what the OP had on hand and the OP is wondering which would be the most appropriate substitute.
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reviewed Leave Open Mixing ingredients ahead of time
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reviewed Close Slow Cooker Curried Vegetables turned off!
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comment Muffins crumbled and were almost gummy, great taste
Hello! Welcome to Seasoned Advice. Can you edit your question with the recipe you used? Without the recipe, it would be very difficult to help you. At best we would only be able to make educated guesses.
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reviewed No Action Needed Mixing ingredients ahead of time
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reviewed Approve Baked sweet potato french fries (chips) too soft, how to crispen?
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comment Do grocery stores have to tell you if meat has been previously frozen
@Catija I disagree. It's obvious the main concern is about the safety of refreezing meat and the law aspect is a concern subsequent of this refreezing concern.
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comment Do grocery stores have to tell you if meat has been previously frozen
Possible duplicate of How dangerous is it to refreeze meat that has been thawed?
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comment Baked sweet potato french fries (chips) too soft, how to crispen?
+1 I completely agree about avoiding thick cuts for sweet potato fries. :3
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reviewed Close What type of glue should I use to repair a marble mortar and pestle?
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reviewed No Action Needed Baked sweet potato french fries (chips) too soft, how to crispen?
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reviewed Approve Can I use 3 jalapenos in place of 1 habanero?
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comment How do I lessen the effects of thickening caused by roux?
Waiting 2-3 days doesnt sound very practical. Perhaps there's a faster acting enzyme?
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revised How do I lessen the effects of thickening caused by roux?
deleted 19 characters in body; edited tags; edited title
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revised How do I lessen the effects of thickening caused by roux?
added 210 characters in body
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comment How do I lessen the effects of thickening caused by roux?
I'm less interested about fixing my current gravy and more interested in knowing about how to thin out my original gravy(the gravy that i haven't thinned with stock) without diluting its flavor.
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comment How do I lessen the effects of thickening caused by roux?
As the gravy cooked more, it became too thick. I thinned it with stock down to what it originally was when i first tasted it. So thickness is not the issue.
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reviewed Reject Are all pork in supermarket previously frozen? Where can I get fresh ones?
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reviewed Leave Open Can milk chocolate candy be used as a chocolate substitute in fudge?
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reviewed Leave Open What vegetables should I add to a japanese curry?