Seasoned Advice
Tea Drinker
  • Member for 11 years, 3 months
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Apparently, this user prefers to keep an air of mystery about them.

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All Questions Answers
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104 Is it safe to eat potatoes that have sprouted? Jul 16 '10
31 What's the numbering system for spaghetti and does it matter? Aug 10 '10
19 Can I safely roast a chicken for 4 to 5 hours on a low heat? Aug 26 '10
18 Cups v. weighing scales - is there an historical explanation? Jul 22 '10
18 Why do chefs traditionally wear a high white hat? [closed] Jul 25 '10
17 What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount? Aug 2 '10
17 Timing an oven to start while I am out - but what about preheating? Aug 26 '10
16 Is it important to warm the flour before making bread? Oct 22 '10
13 Why blanche vegetables before freezing? Aug 11 '10
12 Are there a better ways to crush biscuits/cookies than a rolling pin? Jul 25 '10
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