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Divi
  • Member for 10 years
  • Last seen this week
20 votes

How can I cool tea quickly?

10 votes

How do I get the ground spices to mix into my curry?

7 votes
Accepted

What kind of onions for dal?

5 votes

What is this cotton-like stuff growing on my pizza sauce?

5 votes
Accepted

What to do with too-bitter sorbet?

5 votes
Accepted

How to prolong the life of chillies in a refrigerator?

5 votes

Should eggnog be chunky?

4 votes

How do I convert between the various measurements?

4 votes

Raw milk curdling in microwave

4 votes
Accepted

What flavors complement pistachio (pudding specifically)?

4 votes

What is the correct temperature when extracting saffron flavour?

4 votes
Accepted

Storage options for Oyster mushrooms

3 votes
Accepted

Barbecue on wood fire

3 votes

Why is my chicken all rubbery?

3 votes

Is my microwave still safe to use after accidentally heating metal in it?

3 votes

Does glutinous rice flour function differently from regular rice flour as a coating?

3 votes

What does one use a saw for?

2 votes
Accepted

Ganache by pouring before fondanting a cake

2 votes

Best way to stabilize wedding cake tiers

2 votes

How do I brew longjing tea?

2 votes

How to make a vegetarian coffee jelly?

2 votes

What's the best way to stack a three-tiered wedding cake that is not covered in fondant/marzipan?

2 votes

Why is my sherbet loosing flavour?

2 votes

How can I stop chocolate chips sinking to the bottom when I make cakes?

2 votes

How long will glutinous rice flour keep unopened?

1 vote

What's a good substitute for amchur?

1 vote

Rocky road seized up?

1 vote

Freeze cauliflower?

1 vote
Accepted

Kneading and rolling fondant icing without air bubbles

1 vote

Adding fresh herbs in no-knead Bread