Search Results
| Search type | Search syntax |
|---|---|
| Tags | [tag] |
| Exact | "words here" |
| Author |
user:1234 user:me (yours) |
| Score |
score:3 (3+) score:0 (none) |
| Answers |
answers:3 (3+) answers:0 (none) isaccepted:yes hasaccepted:no inquestion:1234 |
| Views | views:250 |
| Code | code:"if (foo != bar)" |
| Sections |
title:apples body:"apples oranges" |
| URL | url:"*.example.com" |
| Saves | in:saves |
| Status |
closed:yes duplicate:no migrated:no wiki:no |
| Types |
is:question is:answer |
| Exclude |
-[tag] -apples |
| For more details on advanced search visit our help page | |
Results tagged with baking
Search options not deleted
user 148069
Questions about cooking by dry heat without direct exposure to a flame, typically in an oven.
0
votes
In which situations is it OK to use boxed, pasteurized egg whites for baking?
My great Aunt used them just like regular in anything she cooked. Sometimes it requires a little more mixing but adding tartar can help hold it firm it up as far as your whips for pies. Her macarons a …
