Seasoned Advice
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violadaprile
  • Member for 10 years, 7 months
  • Last seen more than 10 years ago
  • Milan, Italy - North Italy - French and spanish coast
Profile Activity

22 Answers

Score Activity Newest
11 votes
Accepted

Looking for an Italian cheese similar/identical to the French Brie

10 votes

What's the best way to tell that pasta is done (when boiling)?

7 votes
Accepted

What varities of chili peppers are most commonly used in Italy

5 votes

What causes the texture difference between Greek style yogurt and regular yogurt?

5 votes

Does a head of lettuce really need to be refrigerated?

4 votes

Is corn a fruit, vegetable, or a nut?

3 votes

Island cheese — Azorean (or Portuguese)

3 votes

How to salvage a cookie dough that is too sweet?

2 votes

When to add fresh basil to a tomato sauce?

1 vote

what makes red tomato sauce turn orange in colour?

1 vote

Why does my bread burn at the bottom before it is done?

1 vote

Why won't my boiled egg whites harden?

1 vote

Why have all of my quality pans started smoking at once?

1 vote

Telling if small pieces of meat are cooked - blind or colour blind chef

1 vote

Homemade flour tortillas without cast iron

1 vote

How to make crispy/dry potato chips/crisps?

0 votes

Pickle handling

0 votes

Distributing small amounts of oil around a non-stick pan

0 votes

How can I keep pasta shapes intact?

-2 votes

Is there a tradition where eating something sweet before something savory is the norm?

-2 votes

What ingredients do you add to your meat to help to reduce (bad) bacteria?

-2 votes

Low Salt Indian Food

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