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Seasoned Advice

Help Center > Badges > Editor

 Editor
First edit.
Awarded 4253 times.
How to decode some less common food Expiration Date/Date Manufactured codes (US)?
Awarded 9 hours ago
How to remove white stain after stove cleaning?
Awarded 2 days ago
Why do you need to heat the pan before heating the olive oil?
Awarded 2 days ago
What is this plant I saw for sale at a Romanian farmer's market?
Awarded 2 days ago
(post deleted or otherwise unavailable)
Awarded Jun 15 at 11:05
Jam with honey & without pectin has a saucy consistency always
Awarded Jun 13 at 6:50
Do liquids continue to “boil” when full-pressure cooking is reached?
Awarded Jun 12 at 15:50
Jam with honey & without pectin has a saucy consistency always
Awarded Jun 12 at 14:46
What is the English name of these sea snails?
Awarded Jun 12 at 12:55
Are hard anodized aluminum pans oven-safe?
Awarded Jun 11 at 14:35
Why is my Taiyaki (Cake that looks like a fish) too hard and dry?
Awarded Jun 11 at 11:00
Caramel with sugar granules
Awarded Jun 11 at 9:45
How to reduce the intensity of garlic in a soup?
Awarded Jun 9 at 21:25
Is there a kind of food like bread that I can use to absorb sauce but that doesn't dry out so fast?
Awarded Jun 9 at 17:45
Looking for pre-packaged frozen pepperoni pizza (with no cheese) [closed]
Awarded Jun 8 at 16:25
Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
Awarded Jun 7 at 12:30
(post deleted or otherwise unavailable)
Awarded Jun 7 at 11:45
Wooden cooking layout
Awarded Jun 6 at 13:45
How do you remove the chicken smell from Tandoori chicken?
Awarded Jun 4 at 13:05
Dehydrator potato chips
Awarded Jun 4 at 7:50
Is it possible to ferment fresh coconut or its water
Awarded Jun 3 at 20:20
What's the point of long/complex sourdough feeding techniques?
Awarded Jun 3 at 3:40
(post deleted or otherwise unavailable)
Awarded Jun 2 at 23:15
What is the difference between a prawn and a shrimp?
Awarded Jun 2 at 17:35
Is core temperature a good indicator of bread doneness
Awarded May 31 at 22:45
How to make this shawarma hot sauce?
Awarded May 31 at 15:40
How can i make food have a more desirable smell?
Awarded May 30 at 12:45
Can I cook sous vide on a desk?
Awarded May 27 at 1:35
How does one begin to create salsa?
Awarded May 24 at 21:15
Cold smoked bacon biltong safety
Awarded May 23 at 9:30
(post deleted or otherwise unavailable)
Awarded May 22 at 6:45
What is the use of different blender speeds?
Awarded May 21 at 8:25
Why does stock lose flavor in the freezer?
Awarded May 20 at 12:50
no-knead pizza. When is it supposed to raise? which flour is the best?
Awarded May 19 at 12:45
My bread in my bread maker rises and then falls down just after cooking starts
Awarded May 16 at 8:20
My bread in my bread maker rises and then falls down just after cooking starts
Awarded May 15 at 3:45
Can I cook gnocchi with sauce in the microwave?
Awarded May 14 at 22:40
My bread in my bread maker rises and then falls down just after cooking starts
Awarded May 14 at 12:30
Can I substitute condensed milk for evaporated milk in icing?
Awarded May 14 at 11:05
potential cereulide on plastic container, can it be washed off?
Awarded May 14 at 7:45
Discoloration in tea kettle
Awarded May 13 at 13:35
Anti-Coagulant for Oat Milk
Awarded May 12 at 18:45
using vital wheat gluten instead of flour?
Awarded May 12 at 15:15
What's the most effective way to mix a jar of natural peanut butter?
Awarded May 11 at 21:55
(post deleted or otherwise unavailable)
Awarded May 9 at 7:20
Could I use orzo instead of paella Rice?
Awarded May 8 at 20:40
Am I at risk for food poisoning now after reheating a potato?
Awarded May 8 at 1:50
How to keep homemade soup and cooking stocks/broths consumable without refrigerator?
Awarded May 7 at 16:40
Instructions on making Japanese fish sauce? (Shottsuru)
Awarded May 6 at 20:45
What to do with wet sourdough mix which was left to proof 10h?
Awarded May 5 at 22:20
What to use instead of cling film to wrap pastry
Awarded May 1 at 22:10
Can I just substitute fresh ube for the “frozen ube, thawed” my recipe asks for?
Awarded Apr 30 at 19:15
(post deleted or otherwise unavailable)
Awarded Apr 30 at 19:10
How to pasteurize lacto-fermented hot sauce?
Awarded Apr 30 at 18:55
Bete Noir — no dairy
Awarded Apr 30 at 17:55
Why does processed meat contain preservatives, while canned fish needs not?
Awarded Apr 27 at 21:20
Using a Convection oven. Do I use the same temperature as a Fan oven?
Awarded Apr 26 at 9:35
Is there some drink like panaché available in the Netherlands?
Awarded Apr 24 at 21:10
Chocolate cake baked from recipe is too delicate/fragile
Awarded Apr 24 at 5:30
How is my cast iron wok manufactured?
Awarded Apr 23 at 15:10
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