Seasoned Advice
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Apparently, this user prefers to keep an air of mystery about them.

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  • Member for 3 years, 9 months
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  • Last seen Feb 1 at 7:16

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Top posts (10)

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13 Mixing 60% and 81% dark chocolate to get 70% Dec 26 '17
12 Why does aluminum foil on a pizza stone ruin the pizza? Oct 1 '17
4 Why does chocolate tempering requires reaching temperatures where “bad” crystals can be formed Feb 26 '19
3 What is the purpose of proofing dough in several stages Oct 5 '17
2 Where are the missing speeds in my KitchenAid mixer Mar 4 '19
1 Does the sugar used in the curing process of Gravlax add to the caloric value of the final product? Jun 15 '20
1 Cooking a mix of raw and cooked meat Jan 28
1 Using baking strips vs. submerging in a water bath Nov 19 '18
1 Difference between frozen and canned fruit paste Jan 16 '19
0 Can I bake a finished Ginger Bread House Dec 8 '19

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