Seasoned Advice

Famous Question

 Famous Question
Question with 10,000 views. This badge can be awarded multiple times.

earned this badge 14 times.
Partially defrosting, then refreezing?
Awarded May 6 at 12:25
Is it important to warm the flour before making bread?
Awarded Apr 12 at 17:15
How do I stop my pastry shrinking?
Awarded May 26 '19 at 9:40
Correct way to join two halves of sponge cake?
Awarded Sep 5 '17 at 11:30
Is there a difference between Stew and Casserole?
Awarded Aug 26 '17 at 20:30
Tips for roasting sweet potato
Awarded Nov 6 '16 at 20:42
What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
Awarded Jan 13 '16 at 22:38
Are there a better ways to crush biscuits/cookies than a rolling pin?
Awarded Feb 21 '15 at 15:52
What is “hand hot”?
Awarded Jan 14 '15 at 15:04
Why do chefs traditionally wear a high white hat? [closed]
Awarded Sep 13 '14 at 4:25
What's the numbering system for spaghetti and does it matter?
Awarded Feb 17 '13 at 16:55
Can I safely roast a chicken for 4 to 5 hours on a low heat?
Awarded Jan 27 '13 at 14:25
How to deal with “no precooking required” lasagne sheets?
Awarded Jan 26 '13 at 18:04
Is it safe to eat potatoes that have sprouted?
Awarded Dec 8 '11 at 17:57

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