Skip to main content
Juliana Karasawa Souza's user avatar
Juliana Karasawa Souza's user avatar
Juliana Karasawa Souza's user avatar
Juliana Karasawa Souza
  • Member for 7 years, 6 months
  • Last seen more than 2 years ago
15 votes
Accepted

Making roast beef and Yorkshire pudding the old fashioned way

4 votes

What can I use as a substitute for grated coconut in heavy syrup?

4 votes
Accepted

Almond extract: oil- or alcohol-based?

3 votes
Accepted

Temperature of a muffin pan right under a gas oven broiler

3 votes

Can my freezer be too cold?

3 votes
Accepted

Regular Cake Pan to Tube Pan Cook Time Conversion?

4 votes

What is white meat and dark meat in Canada KFC?

8 votes
Accepted

Why does sweetness reduce sourness?

1 vote

Strawberry sauce fermented in fridge?

0 votes

Thickening almond milk in hot liquids

1 vote
Accepted

Dirty cutlery holder hanging over glass stove lid with drip container

2 votes
Accepted

Boudin Balls, Isaac Toups - Question about cooling/refrigerating the boudin

15 votes

What container for olive oil for longest shelf life?

5 votes
Accepted

Is "mintiness" a well-defined thing?

6 votes
Accepted

Hot Water Crust Pastry: effects of different ratio of ingredients?

3 votes

How can I tell whether a jackfruit has yellow or orange flesh by looking at the exterior of the jackfruit (i.e., without opening it)?

2 votes

How long would I have to microwave corn syrup to get it to the hard ball candy stage?

2 votes

USDA Oil Regulation

6 votes
Accepted

Do ground seeds contain oil?

53 votes

Instant coffee melts like chocolate

1 vote

Proportions for improvised cran-apple juice

1 vote

Ought food processor blades be sharpened or replaced?

1 vote

Bitter chocolate pudding

1 vote

Can I make vegetarian soup dumplings?

4 votes
Accepted

Preventing matcha deposits

8 votes

Caramel Sauce vs Caramel Syrup

4 votes
Accepted

Why is the meat closer to the bones tastes better?

4 votes

Tapioca flour pizza crust is gummy?

4 votes

Ways to Make Matcha Powder Less Bitter in Baking?

1 vote

Does dairy-based marinade increase the amount of browning (Maillard reaction) in meats?