Shalryn's user avatar
Shalryn's user avatar
Shalryn's user avatar
Shalryn
  • Member for 6 years, 9 months
  • Last seen more than 5 years ago
6 votes
Accepted

Freezing a frittata

5 votes
Accepted

How much Omega-6 does sprat have?

5 votes
Accepted

Why are avocados so expensive?

5 votes

Are insects bought as pet food safe for human consumption?

5 votes

Benefits for different fats for flour tortillas?

5 votes
Accepted

How to change a vanilla cake recipe to make a chocolate cake?

5 votes

Black Mold On Cheese

5 votes

Do eggshells let flavours pass through during boiling?

5 votes

heating ham at 200 degrees versus 325 degrees

4 votes

Canning applesauce - water bath after the fact

4 votes

Tomato Soup substitute in cake

4 votes
Accepted

Is it feasible to smoke meat with spruce needles?

4 votes

Do some breeds of chicken have particularly red meat when cooked?

4 votes
Accepted

How to taste a real ranch dressing outisde of the US

4 votes

why does my beer batter seem to hold too much oil?

4 votes

Lots of water coming out of chicken breasts when cooking in pan. Why?

4 votes

Can I make a latticed cream pie (no-bake filling)?

3 votes

What can I do with the meat and fat trimmed from the top of lamb ribs?

3 votes

How to cleanly slice hard-boiled eggs?

3 votes
Accepted

Will chocolate eggs inside a cupcake melt when baked in the oven?

3 votes

Silverfish in a restaurant

3 votes

How to make a passion fruit mousse without gelatin?

3 votes
Accepted

African palm oil locusts seasoning & preparation?

3 votes

How should chicken breasts for a chicken salad be cooked?

3 votes

Buy Omega 3 eggs in bulk?

3 votes
Accepted

Should shortbread cookies be lightly browned?

3 votes

How to dry Eucalyptus leaves (to later on make herbal tea from)?

3 votes

Poached eggs at altitude?

3 votes

Why is acidic cooking problematic for cast iron pans but not BBQ plates?

3 votes

How to toughen cookies