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Suhany

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13 Questions

Views Newest Activity Votes

votes

answers

54k

views

What can I substitute for Gruyère in quiche lorràine?

Jun 17 '17 at 20:05 Martill 1

votes

answer

10k

views

What is the difference between crème anglaise and crème pâtissière?

baking dessert creme-anglaise

Nov 23 '15 at 20:22 Cascabel♦ 55.5k

votes

answers

views

Is there any way to bring an egg to its natural state (not boiled) after you cook it?

baking eggs

Nov 2 '16 at 14:18 user51661 1

vote

answers

views

What quantity of baking powder satisfies a mass of size x?

cake yeast

Sep 7 '17 at 16:34 ChefAndy 2,821

votes

answer

views

Ears of corn in grams

baking measurements corn conversion

May 28 '17 at 22:31 user110084 2,572

votes

answers

views

How to make a passion fruit mousse without gelatin?

gelatin whipped-cream consistency mousse

May 6 at 0:31 Rodrigo de Azevedo 535

-2

votes

answer

839

views

Does a knife sharpener wear out? [duplicate]

sharpening knives

Aug 14 '17 at 16:48 Kate Gregory 10.1k

votes

answer

550

views

What is the difference between Dutch Pie and German Pie?

pie

Aug 10 '16 at 17:14 Shalryn 2,280

votes

answer

450

views

How to use lemon or other fruit acid in Brigadeiro without curdling?

candy brazilian-cuisine

May 6 '18 at 15:18 Rodrigo de Azevedo 535

vote

answers

230

views

How to ensure that the salt is very homogenized in a given food?

salt

Apr 25 '16 at 8:36 rumtscho♦ 93.1k

vote

answer

181

views

Can panettone paper molds be used for other things?

baking cake

Jul 10 '16 at 12:53 Paulb 2,532

vote

answer

122

views

What are the characteristics required for a liquid be considered milk?

milk language

Mar 4 '16 at 15:23 rumtscho♦ 93.1k

votes

answers

views

Pâte Brisée, Sucrée and Sablée [duplicate]

baking baking-powder

Nov 22 '15 at 15:14 Suhany 687

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13 Questions

What can I substitute for Gruyère in quiche lorràine?

What is the difference between crème anglaise and crème pâtissière?

Is there any way to bring an egg to its natural state (not boiled) after you cook it?

What quantity of baking powder satisfies a mass of size x?

Ears of corn in grams

How to make a passion fruit mousse without gelatin?

Does a knife sharpener wear out? [duplicate]

What is the difference between Dutch Pie and German Pie?

How to use lemon or other fruit acid in Brigadeiro without curdling?

How to ensure that the salt is very homogenized in a given food?

Can panettone paper molds be used for other things?

What are the characteristics required for a liquid be considered milk?

Pâte Brisée, Sucrée and Sablée [duplicate]