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Top Questions

If one tomato had molded, is the rest of the pack safe to eat?

Is it safe to add garlic powder to sesame oil?

What are good ways to flavor water? [closed]

Can I make lemon curd more sour/tart after it's cooked?

Can I add more cream to my thick and ready ganache?

What could cause ice pops (popsicles) to go soft in the freezer?

Is it safe to cook pancakes on a copper surface?

Is mechanically separated beef legal in products in the U.S.?

Why do apples bleed after soaking in boiling water for 10 seconds and what substance is it?

What Cheese Culture is best to use in making Camembert cheese?

What are the main flavours/aroma compounds of the Scottish soft drink “Irn-Bru” (Iron Brew)?

How long will powdered turmeric last?

What's the biggest reuseable filter with smallest pore size?

Using both cook and serve pudding and instant pudding in pie

Does soaking apples in baking soda for 15 minutes remove pesticides?

Using over-rested pizza dough as old dough

Is there a significant threat to my health from what I ate? [closed]

Substitute Hon Dashi for Bonito

Use of thawed Beef blood

How do I keep my chocolate ganache in the right consistency?

Flash Rust Under Wok Seasoning

Weird residue left on pan

How do you adjust cooking time and temperature for pizza if you change one? [closed]

What exactly is a boozy preserved egg and how are they made?

Should I marinate or dry-brine a steak first?

Cocoa butter crystals in chocolate frosting

Paddles raising up off of shafts by dough during cycles causing uneven mixing [closed]

Cork-like flavour in “tasteless” Xanthan Gum

Using both whipped egg whites and egg yolks vs whipped egg whites only?

Achieving viscosity when making cocoa spread, without butter or coconut oil, with colza oil, without nuts

How to preserve a spread in a jar

(new) Kefir Milk Grains? [closed]

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