Seasoned Advice

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First edit.
Awarded 5654 times.
Can mold grow in vinegar?
Awarded 2 days ago
How can I remove the oil from my homemade nut milk?
Awarded 2 days ago
(post deleted or otherwise unavailable)
Awarded Nov 29 at 16:49
Cocoa vs cacao pâte vs 100% dark chocolate
Awarded Nov 29 at 3:50
Calories in (cooked) pasta
Awarded Nov 27 at 13:07
What is the main additive that makes spices stick to potato chips?
Awarded Nov 27 at 13:07
(post deleted or otherwise unavailable)
Awarded Nov 25 at 1:02
Does putting knives in a wooden block blade down wear out the blade?
Awarded Nov 24 at 17:46
Dangers of leaving food in an oven with the gas off
Awarded Nov 23 at 7:43
(post deleted or otherwise unavailable)
Awarded Nov 18 at 16:57
(post deleted or otherwise unavailable)
Awarded Nov 15 at 14:17
Improving my microwave chai tea - Suggestions?
Awarded Nov 14 at 20:00
(post deleted or otherwise unavailable)
Awarded Nov 12 at 9:16
When cooking pasta in salted water how much of the salt is absorbed?
Awarded Nov 6 at 13:05
(post deleted or otherwise unavailable)
Awarded Nov 5 at 15:48
What is (was) cocavello?
Awarded Nov 4 at 10:37
How can I prevent curdling when adding fruit to milk?
Awarded Oct 30 at 4:32
What would be the benefit of folding and rerolling chapati dough?
Awarded Oct 29 at 4:08
Why is my mango not ripening correctly?
Awarded Oct 28 at 5:51
How can I soften mastic gum so it is easier to chew?
Awarded Oct 28 at 5:51
Can I eat cheese which has been "infected" with blue cheese mold?
Awarded Oct 28 at 5:42
What can I do to keep high hydration dough from sticking to my hands?
Awarded Oct 26 at 1:05
Why do you need to cool the filling of a meat pie before adding to the pastry?
Awarded Oct 25 at 11:55
How to make Tortas de Algarrobo?
Awarded Oct 23 at 16:11
How do I keep my meringues from forming a “crust” on the outside and a void in the middle?
Awarded Oct 22 at 17:10
Glass pan for sourdough?
Awarded Oct 20 at 18:20
Getting soft, but not sweet onions
Awarded Oct 20 at 10:57
Soft goat cheese as pizza topping without mess
Awarded Oct 17 at 17:41
(post deleted or otherwise unavailable)
Awarded Oct 15 at 14:08
Food tracking and nutrient differences in "as packaged" vs "as prepared" meal kits
Awarded Oct 13 at 23:40
Chicken Linear Dimensions
Awarded Oct 10 at 17:26
Irish Cream Manufacturing
Awarded Oct 8 at 9:57
Can liquid sourdough dough be mixed with baking yeast to produce normal risen bread?
Awarded Oct 7 at 23:09
Larvae in pine nut container, safe to eat?
Awarded Oct 6 at 18:21
Is there a possible substitute for sugar in creamed butter?
Awarded Oct 6 at 14:56
has microwave safe plastic plate gone bad
Awarded Oct 5 at 21:16
Can liquid sourdough dough be mixed with baking yeast to produce normal risen bread?
Awarded Oct 5 at 16:40
Make custard firmer
Awarded Sep 27 at 10:02
Resolve a "the eggs take longer than the pizza" issue?
Awarded Sep 27 at 1:41
Pressure canning issue with weight and timing
Awarded Sep 26 at 8:18
How *exactly* does the Scoville scale work?
Awarded Sep 25 at 17:30
I am unable to eat tomatoes. What can I use instead, especially in soups?
Awarded Sep 22 at 12:41
What is the best practice for cleaning eggs when some in the carton have broken?
Awarded Sep 20 at 15:36
Can I engrave a stainless steel pot inside?
Awarded Sep 20 at 12:25
My mint tea tastes like a weed
Awarded Sep 14 at 19:27
What can I do about my silicone spatulas' terrible taste?
Awarded Sep 12 at 14:48
Can I pressure cook nested containers?
Awarded Sep 11 at 8:56
Why did my potatoes and bananas spoil to mush within a week?
Awarded Sep 10 at 0:40
Is it ok if there is brine on top of my sauerkraut but not in the middle and bottom portion of my jar while fermenting?
Awarded Sep 9 at 20:08
How to open a malfunctioning tamper-proof bottle cap?
Awarded Sep 9 at 7:18
Fermenting lactose water solution as if it were milk with lactic acid bacteria
Awarded Sep 8 at 5:22
Sagging flat-bread after proofing
Awarded Sep 8 at 3:56
(post deleted or otherwise unavailable)
Awarded Sep 7 at 20:26
Can jams and compotes be frozen?
Awarded Sep 6 at 16:51
Does adding olive oil in pasta while boiling make it sticky?
Awarded Sep 5 at 23:18
(post deleted or otherwise unavailable)
Awarded Sep 5 at 2:34
Cassava dry and chalky -- what did I do wrong?
Awarded Aug 29 at 11:25
Are high-starch potatoes hard (low-starch soft)?
Awarded Aug 28 at 7:42
Accidentally baked oxygen absorber between two naan, is everything fine? [duplicate]
Awarded Aug 25 at 10:03
What temperature should pre cooked salmon be heated to?
Awarded Aug 23 at 15:58
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