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Seasoned Advice

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First bounty you offer on another person's question.
Awarded 49 times.
Substitute for saltpetre
Awarded Aug 1 at 13:52
Are there different types of isomaltulose?
Awarded Jul 27 at 9:02
Light or dark, when picking frozen abalones sealed in clear plastic?
Awarded May 4 at 0:41
My béchamel takes over an hour to thicken. What am I doing wrong?
Awarded Jul 27, 2023 at 11:55
What is this Laotian mystery leaf?
Awarded Oct 28, 2022 at 13:56
What does it mean to let gluten relax?
Awarded May 8, 2022 at 2:17
What can cause honey to crystalize quickly?
Awarded Jan 28, 2021 at 23:26
What is this slicing (?) tool?
Awarded Sep 26, 2020 at 17:08
Are there any research-backed sources on cast iron seasoning?
Awarded Aug 23, 2020 at 17:11
Sugar in tea better if put after boiling
Awarded Apr 26, 2020 at 18:48
salamande(?): name of bread
Awarded Jul 2, 2019 at 1:10
Why does rice flour or cornstarch produce crispier crusts than wheat flour?
Awarded Jun 27, 2019 at 21:35
Substitutions for Wheat Flour in Pie Crust
Awarded Nov 19, 2018 at 13:15
How to ensure quality control when cooking with or eating crickets?
Awarded Sep 28, 2018 at 14:55
Remove tannins from tea without removing caffeine
Awarded Jul 25, 2018 at 22:20
Substitution of applesauce for eggs in a boxed brownie mix was a failure. Did I do something wrong?
Awarded Sep 4, 2017 at 12:17
Chiquapin Chocolate?
Awarded Oct 16, 2016 at 3:40
What are some good resources for learning Knife Skills? [closed]
Awarded Oct 8, 2016 at 14:22
How can I stop fish from sticking to a stainless steel pan?
Awarded Oct 26, 2015 at 13:09
Why do milk products stay fresh longer when stored in glass?
Awarded Jul 2, 2015 at 19:35
Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
Awarded Jun 8, 2015 at 9:03
Use Avocado instead of Butter to bake a cake?
Awarded Jun 5, 2015 at 14:44
How do I clean up my utensils after cutting extremely hot chillis? [duplicate]
Awarded Mar 26, 2015 at 21:23
How to tint powdered sugar (icing sugar)?
Awarded Mar 10, 2015 at 7:21
Mayonnaise Substitutes
Awarded Sep 4, 2014 at 15:04
What parasites are problematic in sous vide?
Awarded May 8, 2014 at 16:56
What is the difference between roasting and toasting?
Awarded Dec 24, 2013 at 6:55
What is the difference between crepes and Swedish pancakes?
Awarded Jul 5, 2013 at 23:32
Is it safe to reuse loose tea leaves the next day? What precautions need to be taken for storing tea for reuse?
Awarded Jan 10, 2013 at 14:23
Why can applesauce be used in place of oil?
Awarded Dec 31, 2012 at 1:30
Color change in duck meat!
Awarded Nov 28, 2012 at 19:27
What is the best way to clean a grater?
Awarded Nov 27, 2012 at 20:35
Softening ice cream with guar gum
Awarded Oct 7, 2012 at 15:54
Chicken smells like eggs
Awarded May 25, 2012 at 14:38
What takes over the functions of gluten in gluten-free bread mixes?
Awarded Apr 29, 2012 at 12:57
What is a close alternative to Graeffe brown sugar?
Awarded Jan 15, 2012 at 22:00
What Side Dish Sauces Should Be Promoted To Their Own Sauce? [closed]
Awarded Dec 26, 2011 at 15:25
Leaving the food out to cool off after cooking
Awarded Sep 9, 2011 at 1:47
What are the differences between types of soy sauce?
Awarded Jun 23, 2011 at 4:18
What would convert this chili recipe into a Russian chili?
Awarded Apr 14, 2011 at 14:05
hard crack candy coming out too sticky
Awarded Feb 4, 2011 at 19:46
Where can I obtain cream without additives?
Awarded Feb 3, 2011 at 21:16
Achieving perfection via manual drip-brew coffee method
Awarded Feb 2, 2011 at 20:12
What is this Italian Cookie called?
Awarded Nov 15, 2010 at 16:54
Other Wagyu cuts beyond steaks
Awarded Oct 13, 2010 at 16:18
How do I control the temperature of burnt sugar?
Awarded Sep 9, 2010 at 14:42
Looking for non-standard (i.e. no dill) fermented pickle suggestions [closed]
Awarded Aug 21, 2010 at 17:54
Bubble Tea - Instant or Traditional Pearls
Awarded Aug 12, 2010 at 15:49
I want to make my own cheese. How do I get started?
Awarded Jul 15, 2010 at 22:06