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Seasoned Advice
goboating's user avatar
goboating's user avatar
goboating's user avatar
goboating
  • Member for 4 years, 11 months
  • Last seen more than 2 years ago
  • Australia
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About

Two years in a serious kitchen, twenty as a studious home cook and a current tertiary food science student.

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answer
6
Can I substitute salts 1:1 by weight?
Mar 23, 2020
answer
5
Tips on cooking fish/meat when not even thickness
Oct 1, 2019
answer
3
Can you concoct Kombu with Dulse (Palmaria palmata)?
Jul 10, 2020
answer
2
Same spaghetti sauce recipe for over 30 years
Jul 9, 2020
answer
2
Liquid sloshing around in vacuum-packed mussels?
Jul 10, 2020
answer
2
Which products are recommended to clean and polish a cooking pot?
Apr 8, 2020
answer
2
Bread has acidic smell and taste
Jul 6, 2020
answer
2
How to make creme brulee without egg yolks?
Sep 30, 2019
answer
2
What is the difference between connective tissue and suet/fat deposits?
Sep 30, 2019
answer
1
bread maker vs conventional oven vs countertop oven vs fan force oven?
Oct 1, 2019