Seasoned Advice

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Awarded 6211 times.
Does homemade garlic salt carry a risk of botulism?
Awarded 13 hours ago
Does homemade garlic salt carry a risk of botulism?
Awarded 14 hours ago
Hitting specific color of orange in a sponge cake
Awarded yesterday
Does homemade garlic salt carry a risk of botulism?
Awarded yesterday
How can I thicken my mushroom sauce?
Awarded Apr 6 at 22:36
Serious device for making hummus at home
Awarded Apr 3 at 17:55
Safety of Blue / Green Garlic
Awarded Mar 30 at 8:55
Can I put pizza dough in the fridge after 12 hours of rising
Awarded Mar 25 at 22:26
Bread with no salt
Awarded Mar 24 at 13:11
How do you protect a pizza peel?
Awarded Mar 21 at 15:06
What were historically commonly used cooking oils in Japan?
Awarded Mar 19 at 14:56
Is there a simple method to calculate added calories from cooking in oil?
Awarded Mar 18 at 15:06
Is there a simple method to calculate added calories from cooking in oil?
Awarded Mar 16 at 10:32
Is it safe to use the eggs leftover from egg wash (from dredging raw chicken) to make scrambled eggs?
Awarded Mar 14 at 8:50
Is rice supposed to be eaten with chopsticks?
Awarded Mar 12 at 20:01
Can I use fresh okara without cooking it?
Awarded Mar 10 at 5:50
Using manual egg beater to cream eggs and sugar
Awarded Mar 9 at 3:58
How can I remove the smell of bicarbonate of soda?
Awarded Mar 8 at 2:17
Are red lentils and split red lentils the same?
Awarded Mar 7 at 21:55
How can I remove the smell of bicarbonate of soda?
Awarded Mar 7 at 13:51
How much Saffron to use?
Awarded Mar 4 at 13:43
Can you finish a quality steak in the microwave
Awarded Mar 1 at 9:11
What do PY, L, and E mean on the label of this olive oil product?
Awarded Feb 29 at 16:52
Are pork trotters and pork knuckles the same thing?
Awarded Feb 28 at 8:41
How to properly store mushrooms
Awarded Feb 28 at 3:33
How do I stop the pressure cooker from clogging up when cooking lentils?
Awarded Feb 27 at 22:57
Refrigerator life of live clams
Awarded Feb 27 at 15:25
Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil?
Awarded Feb 23 at 16:35
Pasta Bar for 250 people
Awarded Feb 23 at 15:40
Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil?
Awarded Feb 22 at 11:33
How is this "bread" puffing up without yeast or baking soda?
Awarded Feb 20 at 8:42
Why is it important to fold the dough three times before running it through a pasta machine?
Awarded Feb 14 at 13:46
Can raw eggs be made safe with hot sugar in an Italian meringue?
Awarded Feb 13 at 13:42
Is this Wok ruined or just needs to be seasoned?
Awarded Feb 10 at 18:19
Food temperature "danger zone" - is it really binary?
Awarded Feb 9 at 22:09
Hot pink spots on surface of ham steak
Awarded Feb 9 at 21:11
Is this Wok ruined or just needs to be seasoned?
Awarded Feb 9 at 6:20
Food temperature "danger zone" - is it really binary?
Awarded Feb 8 at 5:50
Use the pyrolytic mode in ovens for cooking
Awarded Feb 7 at 16:04
Use the pyrolytic mode in ovens for cooking
Awarded Feb 6 at 23:55
What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?
Awarded Feb 6 at 0:04
What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?
Awarded Feb 5 at 20:51
Use the pyrolytic mode in ovens for cooking
Awarded Feb 5 at 8:17
What do Americans mean by Coffee and Cream?
Awarded Feb 2 at 21:34
What do Americans mean by Coffee and Cream?
Awarded Feb 2 at 11:41
What do Americans mean by Coffee and Cream?
Awarded Feb 1 at 21:18
Why does leftover pizza dough make terrible bread?
Awarded Feb 1 at 20:09
What is the term for the "amuse-bouche" at the end of the meal?
Awarded Feb 1 at 9:33
What is going on genetically that restricts the number of generations a yogurt starter will last?
Awarded Jan 30 at 17:25
What is going on genetically that restricts the number of generations a yogurt starter will last?
Awarded Jan 29 at 9:50
How do I efficiently measure viscous ingredients?
Awarded Jan 28 at 13:50
Measuring glucose syrup without wasting it
Awarded Jan 28 at 13:07
Is the foam on pasta water significantly more starchy than the rest of the water?
Awarded Jan 26 at 17:51
Jars of salsa, do I have to boil the jars if they sealed on their own?
Awarded Jan 25 at 22:57
Is the stock in my unsealed jar safe?
Awarded Jan 25 at 19:15
double boiler (temp?)
Awarded Jan 19 at 17:35
Botulism risk in garlic naan bread?
Awarded Jan 19 at 13:48
Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?
Awarded Jan 16 at 18:26
Why is there malted barley flour in all purpose flour?
Awarded Jan 16 at 12:18
Can I replace baking soda with bread flour in a cake recipe that already has baking powder?
Awarded Jan 15 at 13:26
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