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

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  • Member for 2 years, 6 months
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  • Last seen 2 days ago

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Top posts (8) All Questions Answers | Votes Newest

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
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
1 Using baking strips vs. submerging in a water bath Nov 19 '18
1 Difference between frozen and canned fruit paste Jan 16
0 Can I bake a finished Ginger Bread House Dec 8

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