User tonylo - Seasoned Advice

tonylo

Member for 13 years, 9 months
Last seen more than 2 years ago

United Kingdom

20 Answers

Score Activity Newest

12 votes

Nonstick cookware or not?

answered Jul 17, 2010 at 6:12

8 votes

Is canned or jarred minced garlic substantially different from fresh garlic?

answered Jul 18, 2010 at 19:51

8 votes

Accepted

What type of sausage for bangers and mash?

answered Aug 18, 2010 at 3:42

4 votes

Beer batter fish, keeping the breading from peeling right off while eating?

answered Jul 31, 2010 at 2:06

3 votes

Accepted

Cooking Toad In The Hole - preventing "burn on"

answered Jul 31, 2010 at 1:53

3 votes

Why does my chicken breast become so dry?

answered Jul 17, 2010 at 5:22

3 votes

When a Recipe Calls for Expensive Liquor, What's the Purpose and What Are the Substitutes?

answered Aug 3, 2010 at 3:03

3 votes

Can you purée without a food processor?

answered Sep 8, 2010 at 3:31

3 votes

Sugar in Indian curries?

answered Sep 24, 2011 at 16:05

2 votes

Accepted

Storage after slow cooking

answered Aug 2, 2010 at 1:29

2 votes

Is free-range chicken more flavourful?

answered Aug 20, 2010 at 4:02

2 votes

What kind of wok should I get?

answered Jul 17, 2010 at 5:33

2 votes

How to clean mushrooms?

answered Jul 17, 2010 at 6:02

1 vote

How can I store chopped onions in the fridge without the smell?

answered Sep 3, 2010 at 12:34

1 vote

What's the best/easiest way to de-vein king prawns?

answered Sep 9, 2010 at 13:08

1 vote

How to melt butter most conveniently?

answered Nov 26, 2010 at 4:04

1 vote

Cooking up onions, without oil

answered Jan 26, 2011 at 4:30

0 votes

Is there any difference between chopped and crushed garlic in cooking?

answered Jul 19, 2010 at 0:17

0 votes

How can you make a sauce less spicy/hot?

answered Jul 17, 2010 at 5:14

0 votes

What is the point of a salt mill?

answered Jul 31, 2010 at 2:17