Seasoned Advice
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Sebiddychef
  • Member for 10 years, 3 months
  • Last seen more than 8 years ago
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3,678
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2.0m
reached
58
answers
13
questions
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silver badges
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48
Score
7
Posts
10
Posts %
43
Score
13
Posts
18
Posts %
31
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4
Posts
6
Posts %
25
Score
4
Posts
6
Posts %
23
Score
3
Posts
4
Posts %
15
Score
8
Posts
11
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Top posts
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All Questions Answers
Score Newest
question
24
What makes a bread either close or open crumbed/textured?
Oct 16, 2012
answer
21
What is the difference between risotto rice and paella rice?
Feb 26, 2012
answer
20
What is the difference between good quality chocolate and cheap chocolate?
Feb 7, 2012
answer
13
What is the difference between white and pink ginger?
Feb 7, 2012
answer
13
Lemon cake has no flavor
Oct 28, 2012
question
13
How to keep a high hydration bread loaf from becoming flat
Jan 1, 2013
answer
12
Why do chocolate chips stay softer after being baked?
Feb 8, 2012
answer
9
Does it make sense to take out the cake from the oven few times just to check whether it is done or not?
Feb 12, 2012
answer
9
When to use "wine vinegar" vs just wine?
Oct 17, 2012
question
8
Tips for Creating a Creamy and Smooth Sorbet
Mar 1, 2012
Top network posts
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11
Is it necessary to repeat the subject pronoun and the auxiliary verb in compound sentences?
8
How to say ‘it’ when ‘it’ has no defined gender?
7
Using multiple relative clauses
7
CSS display:block and position:fixed
6
Translation of “so” (“I think so”, “So, anyway”)

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