Skip to main content
Seasoned Advice

Benefactor

 Benefactor
First bounty you manually award on your own question.
Awarded 67 times.
Why are some Chinese rice noodles cooked starting from cold water?
Awarded Mar 28 at 22:04
Are these both ways okay to lower the flame in these types of gas stoves?
Awarded Apr 8, 2021 at 14:05
Can fish stock be left simmering for a long time without damaging the flavor?
Awarded Aug 10, 2020 at 9:51
Are there any resources specifically on cooking with high-heat wok burners?
Awarded Jun 18, 2020 at 14:27
Smen - Moroccan fermented butter.. best clarified or not?
Awarded Dec 22, 2019 at 21:45
Cold smoked bacon biltong safety
Awarded Jun 5, 2019 at 4:20
Air Gaps In Molds Creating White Patches On De-molded Chocolate
Awarded Feb 2, 2019 at 17:35
How to ensure quality control when cooking with or eating crickets?
Awarded Oct 19, 2018 at 15:05
When should I add fresh fruits in homemade yogurt?
Awarded Sep 19, 2018 at 20:05
What is this paste I got from boiling down coconut "whey"?
Awarded Jul 13, 2018 at 22:12
Cured Frozen Eggs
Awarded Apr 26, 2018 at 2:53
Why specifically use Passata, rather than tomatoes, in Ragu?
Awarded Jan 17, 2018 at 16:37
Process fresh salmon into Sushi / Sashimi salmon?
Awarded Oct 9, 2017 at 7:59
homemade fermented soy sauce safe raw?
Awarded Sep 27, 2017 at 18:57
Is Mulan-themed Szechuan McNugget Sauce really just a blend of BBQ and S&S?
Awarded May 31, 2017 at 16:53
Irish Coffee harder to get right than Baileys Coffee?
Awarded Jan 31, 2017 at 18:44
Should I default to higher or lower power when the recommended power is not an option in a microwave?
Awarded Jun 19, 2016 at 8:55
How prevalent was foodborne botulism before stricter food safety guidelines?
Awarded May 16, 2016 at 23:33
Crumbly cheddar
Awarded Apr 13, 2016 at 18:29
Which cuts of beef are suitable for slow cooking methods?
Awarded Mar 21, 2016 at 14:38
Cooking with papaya seeds - what does heating them do?
Awarded Feb 9, 2016 at 16:33
Canning cheese spreads?
Awarded Dec 28, 2015 at 14:07
Is it safe to boil water in a microwave?
Awarded Sep 14, 2015 at 8:53
Effects of elevated storage temperature on bread quality
Awarded May 23, 2015 at 21:35
Is there any good way to check for honey adulteration besides a lab test?
Awarded May 12, 2015 at 17:43
How can I tell the difference between a rabbit and a cat?
Awarded Apr 18, 2015 at 6:51
Adjusting baking powder to work with almond milk
Awarded Apr 9, 2015 at 17:32
Cooking time adjustment for large quantities of stew
Awarded Feb 19, 2015 at 16:03
How can I make these cookies less sweet without ruining the texture?
Awarded Dec 31, 2014 at 16:52
What techniques or tricks make soft, flaky pastries instead of leathery ones?
Awarded Jul 8, 2014 at 22:23
How to keep fresh-made soft pretzels from getting soggy or stale?
Awarded Mar 12, 2014 at 15:09
How to make chocolate cigarellos in a quicker way?
Awarded Jan 1, 2014 at 9:28
What Tea leaves are used in Kashmiri Pink tea
Awarded Dec 24, 2013 at 6:55
How does hydration of a sourdough affect baking features?
Awarded Dec 7, 2013 at 12:12
How do I know when my stock is done cooking?
Awarded Dec 2, 2013 at 18:01
Can liqueurs be reduced?
Awarded Sep 29, 2013 at 12:33
What kind of homemade sandwich bread or wrap lasts longest?
Awarded Jul 30, 2013 at 0:11
How can I attach printed rice paper decorations to cakes / cookies?
Awarded May 17, 2013 at 10:15
Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
Awarded Jan 8, 2013 at 19:29
Minimum temperature for slow roasting almonds
Awarded Nov 18, 2012 at 2:21
Stove top Sushi rice - Which method?
Awarded Nov 12, 2012 at 19:57
Getting dog meat to taste as close to steak as possible?
Awarded Sep 27, 2012 at 15:54
What are the different applications for differently shaped wooden spoons?
Awarded May 12, 2012 at 23:32
Does nutritional yeast expire or go bad?
Awarded Apr 26, 2012 at 16:51
What should be the tooth of banana pudding pie?
Awarded Mar 27, 2012 at 11:59
What happens when you mix whiskey and water?
Awarded Mar 6, 2012 at 23:12
Where can I buy Glico Curry online in the United States?
Awarded Mar 5, 2012 at 21:14
What to do with crumbled muffins?
Awarded Mar 3, 2012 at 18:35
The Mother Dough Blues
Awarded Feb 18, 2012 at 23:14
How can I keep my split pea soup from becoming too thick during storage?
Awarded Feb 13, 2012 at 5:15
Training on molecular gastronomy and sous vide [closed]
Awarded Jan 11, 2012 at 12:40
Fruit/nut allergy - cooking for
Awarded Dec 26, 2011 at 15:25
Timing cooking: methods / workflow
Awarded Dec 26, 2011 at 15:25
Where did the thin, smooth plastic spatulas go?
Awarded Nov 21, 2011 at 6:41
How can I make posole "pop" faster?
Awarded Nov 3, 2011 at 18:24
Baking cakes in the Microwave ovens as compared to Electric ovens
Awarded Nov 2, 2011 at 7:01
Chiquapin Chocolate?
Awarded Oct 30, 2011 at 5:31
How does the "Suicide Sauce" from Hot Licks rate on the Scoville Scale
Awarded May 16, 2011 at 6:31
Is it possible to cook a whole fish in a dishwasher?
Awarded Feb 14, 2011 at 13:53
What is bakery emulsion and how is it different from flavoring extract?
Awarded Feb 4, 2011 at 23:36
1
2