Seasoned Advice

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First edit.
Awarded 4751 times.
Sterilizing Mason Jar for Oat Yogurt?
Awarded 2 days ago
Making tomato mix thicker without surge in calories
Awarded Aug 2 at 18:26
Deep frying vs air frying temperature equivalence
Awarded Aug 1 at 5:45
What is the difference among these 3 food items: Flattened Rice, Chiwda and Poha?
Awarded Jul 29 at 7:07
Is there any substitute for butter (or oil) on puff pastry?
Awarded Jul 27 at 20:49
Is there any substitute for butter (or oil) on puff pastry?
Awarded Jul 27 at 19:26
What is the difference among these 3 food items: Flattened Rice, Chiwda and Poha?
Awarded Jul 27 at 18:56
Is there any substitute for butter (or oil) on puff pastry?
Awarded Jul 26 at 18:18
How to replace sugar with dry fruit in a cake recipe?
Awarded Jul 26 at 6:21
Trouble making a crunchy dog treat
Awarded Jul 24 at 3:40
Why commercial gummies do not melt?
Awarded Jul 23 at 4:10
It’s bad to Defrost meat for three hours [duplicate]
Awarded Jul 23 at 0:41
How to make authentic black Russian bread? [duplicate]
Awarded Jul 22 at 23:16
Trouble making a crunchy dog treat
Awarded Jul 22 at 21:36
How to make bread mould resistant?
Awarded Jul 22 at 21:36
What is this piece of fatty thing, inside a fish (a large snapper) which was near the roe?
Awarded Jul 21 at 0:10
Oven semi-baked semi-fried potatoes starting from raw (for the lazy cook)
Awarded Jul 20 at 5:26
Processed cheese in pesto
Awarded Jul 20 at 3:35
Do restaurants always cook chicken to 165F throughout when frying on cast iron? [closed]
Awarded Jul 17 at 21:16
Best way to make pizza with limited options?
Awarded Jul 16 at 10:13
How does cutting a pork shoulder affect cooking time?
Awarded Jul 14 at 23:17
Is there a quintessential Italian hot sauce?
Awarded Jul 12 at 22:02
How 豉椒炒蜆 (stir fry clams in black bean sauce), without black beans?
Awarded Jul 11 at 18:08
How to keep sausage cases from splitting?
Awarded Jul 10 at 11:03
(post deleted or otherwise unavailable)
Awarded Jul 10 at 4:10
(post deleted or otherwise unavailable)
Awarded Jul 9 at 15:42
how to make crumpets with bigger and more holes [duplicate]
Awarded Jul 9 at 5:27
Reusing butter used as a frying agent
Awarded Jul 7 at 16:06
Can I use traditional pie crust to make ice cream pies
Awarded Jul 7 at 10:31
Emulsifying (and stabilizing?) a sesame oil ice cream
Awarded Jul 7 at 1:19
Why do you need to heat the pan before heating the olive oil?
Awarded Jul 6 at 12:18
Mild chili powder?
Awarded Jul 6 at 11:12
Why am i unable to season my pure iron wok?
Awarded Jul 3 at 19:03
Why my Biriyani gets mushy when I cook for 30/35 mins (suggested by lot of chefs)
Awarded Jul 3 at 12:03
Why am I failing to sharpen my WÜSTHOF Classic Ikon 8" Cook's Knife, on my Shapton Glass Stone 1000 Grit 5mm?
Awarded Jul 3 at 4:25
What is the correct term for this method of cooking?
Awarded Jul 2 at 22:02
Keeping meat dry after salting it
Awarded Jul 1 at 12:11
Ways for success on cast iron crepe pans without cooking spray
Awarded Jun 30 at 20:15
How to make potato wheel not stick to mold
Awarded Jun 28 at 21:32
(post deleted or otherwise unavailable)
Awarded Jun 28 at 15:06
Jaw Shattering popcorn
Awarded Jun 28 at 13:28
Firming up Neapolitan Pizza Crust
Awarded Jun 25 at 17:45
What are some effective tips for cooking bacon in the microwave?
Awarded Jun 25 at 17:05
Making my Chicken Madras more savoury
Awarded Jun 24 at 9:15
How to clean a whetstone?
Awarded Jun 24 at 6:16
Beef Short ribs still chewy after internal temperature reach 201F [duplicate]
Awarded Jun 23 at 14:27
What if I microwave Beyond Meat?
Awarded Jun 22 at 17:46
What are these white spots in my bread dough?
Awarded Jun 22 at 15:42
Sticky, messy sourdough: overfermented, or ambient factors?
Awarded Jun 20 at 8:50
Is there a Scoville scale for “coldness” (e.g. mint)?
Awarded Jun 18 at 20:41
What is the difference between all these flat breads?
Awarded Jun 17 at 18:43
Adding a smoky flavour without adding spiciness
Awarded Jun 16 at 19:55
What if I microwave Beyond Meat?
Awarded Jun 16 at 15:16
How can I make 'rich chocolate' flavor?
Awarded Jun 15 at 1:16
How can I make 'rich chocolate' flavor?
Awarded Jun 14 at 15:35
Black sludge, black flakes after seasoning
Awarded Jun 14 at 11:45
Dry crispy skin on sourdough starter: is it mold?
Awarded Jun 13 at 14:42
Butter chicken too tomatoey
Awarded Jun 12 at 14:16
First time egg pickler, does pressure in jar mean they're spoiled?
Awarded Jun 12 at 9:02
How can I substitute dutch chocolate cocoa for flour and maintain proper recipe PH in this cookie recipe?
Awarded Jun 10 at 16:42
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