Seasoned Advice
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SIMEL
  • Member for 6 years, 4 months
  • Last seen more than a month ago
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11 Questions

Score Activity Newest Views
13 votes
3 answers
7k views

Mixing 60% and 81% dark chocolate to get 70%

12 votes
3 answers
16k views

Why does aluminum foil on a pizza stone ruin the pizza?

10 votes
1 answer
2k views

Can I add new yeast to a dough I made with dead yeast?

4 votes
2 answers
299 views

Why does chocolate tempering requires reaching temperatures where "bad" crystals can be formed

3 votes
2 answers
2k views

Cooking a mix of raw and cooked meat

3 votes
2 answers
5k views

What is the purpose of proofing dough in several stages

2 votes
1 answer
783 views

Does the sugar used in the curing process of Gravlax add to the caloric value of the final product?

2 votes
1 answer
1k views

Where are the missing speeds in my KitchenAid mixer

1 vote
1 answer
5k views

Using baking strips vs. submerging in a water bath

1 vote
0 answers
76 views

Difference between frozen and canned fruit paste

0 votes
2 answers
190 views

Can I bake a finished Ginger Bread House

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