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Seasoned Advice
JSM's user avatar
JSM's user avatar
JSM's user avatar
JSM
  • Member for 9 years
  • Last seen more than 2 years ago
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21 Answers

Score Activity Newest
5 votes
Accepted

Canning with Quart Jars

5 votes

Best tool for quickly cutting vegetables into a salad?

3 votes

Cooking over an open flame at home

3 votes
Accepted

How long can I keep a dessert out of the fridge?

3 votes

If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?

3 votes

Best vessel for frying

3 votes

White Stains on stainless steel

2 votes

Are these eggs safe to eat?

2 votes

Boxed pancake mix - Allpurpose or Cake Flour?

2 votes

Gumbo base tastes burnt, but the final product does not

2 votes
Accepted

How to get cheese melted without burning grilled cheese

2 votes
Accepted

Should iodized salt be avoided when salting meat?

2 votes

Is there a bread you can mix in the evening, leave overnight, and bake in morning?

1 vote
Accepted

Using Unused Pickling Juice

1 vote
Accepted

Why did my toasted acorn squash seeds smell like chocolate?

1 vote

Is there a difference in the ease of seasoning cast iron, forged iron, and carbon steel?

1 vote

Americans and Shrimp Heads

1 vote

Can I use Cheddar cheese for pizza?

0 votes

Why add in the eggs last when making chocolate chip cookies?

0 votes

Is it safe to eat freezer food with bad odours?

0 votes

Cooking corned beef brisket for maximum slice-ability

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