Marti
  • Member for 11 years, 4 months
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4 answers
25 votes
16k views
2 bookmarks
How to peel chestnuts?
5 answers
10 votes
29k views
2 bookmarks
How can I make my Oreos crispy again?
3 answers
10 votes
8k views
1 bookmarks
Can you make pan gravy if the turkey was brined?
3 answers
9 votes
2k views
1 bookmarks
Is there a trick to scraping the beater of my stand mixer?
2 answers
9 votes
7k views
What kind of flour is needed for strudel/fillo dough?
2 answers
8 votes
7k views
1 bookmarks
How can I make these cookies less sweet without ruining the texture?
2 answers
7 votes
1k views
What does Joy of Cooking mean by "canned spaghetti"?
1 answers
7 votes
2k views
How do baking supply companies blanch their hazelnuts?
1 answers
5 votes
10k views
What flavor (besides chocolate) goes well with hazelnut?
3 answers
4 votes
6k views
Why doesn't acacia honey crystallize?
3 answers
4 votes
342 views
1 bookmarks
Does this type of frosting have a name?
3 answers
4 votes
6k views
Egg temperature for meringue
2 answers
4 votes
20k views
Can "cream-style" corn substitute for creamed corn in cornbread?
6 answers
3 votes
567 views
1 bookmarks
How can I use up a large quantity of egg?
1 answers
3 votes
115 views
What's the most efficient/effective method for removing the rind of a well-ripened Brie?
1 answers
3 votes
259 views
Can I convert this cocoa frosting to a coffee frosting instead?
2 answers
2 votes
3k views
Flan recipe calls for a blender; how can I make it in a mixer instead?
3 answers
2 votes
266 views
How do you recover if you lose track of what you're measuring?
1 answers
1 votes
3k views
Non-coconut substitute for coconut cream?