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Shalryn's user avatar
Shalryn's user avatar
Shalryn's user avatar
Shalryn
  • Member for 8 years, 2 months
  • Last seen more than 7 years ago
0 votes

How to store hard boiled eggs that are peeled so to avoid moisture build up?

2 votes

Last few times I bought "fresh" stone fruit the stone was gone

2 votes

Substituting ground red pepper for dried red peppers

1 vote

Substitute baking containers

1 vote

What would cause bubbles in turkey stock?

6 votes

heating ham at 200 degrees versus 325 degrees

2 votes
Accepted

Hazelnut oil as a sub for olive oil

1 vote

What are the pros and cons when microwaving food in microwave-safe bone china, glass, or silicone?

2 votes

How to toughen cookies

0 votes

Which cooking methods do not cause meat to fry in oil\their own oil?

3 votes

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

1 vote

Steelhead Salmon's Mercury content

1 vote
Accepted

Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe?

1 vote

How do I get paper-skin duck breast?

3 votes

Tomato Soup substitute in cake

2 votes

Cast iron meat grinder; first time used had black stuff in it

3 votes

Poached eggs at altitude?

0 votes

Is this canning method safe to use for spaghetti sauce? (Boiling the sauce in the jars in the oven)

2 votes

Can I freeze ricotta hand pies?

0 votes

Does liquid glucose contain as much fructose as high fructose corn syrup?

1 vote

Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?

1 vote

What is the difference between Dutch Pie and German Pie?

0 votes

Why didn't my jello set?

0 votes

Graham Cracker Sheets

2 votes

Storing Deep Fryer Oil

4 votes

Canning applesauce - water bath after the fact

1 vote

what table material is electric oven safe to place on to?

1 vote

Started thawing but can't finish cooking meat: Time Sensitive

1 vote

Is there a searchable food catalog of USDA Organic products?

-1 votes

Is sticky pepperoni a sign of spoilage?