Seasoned Advice
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User65535
  • Member for 1 year, 11 months
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14 Questions

Score Activity Newest Views
19 votes
2 answers
2k views

Are there tables of wastage rates for different fruit and veg?

11 votes
1 answer
2k views

Why do my breadmaker loaves rise unevenly top to bottom

7 votes
2 answers
4k views

Why do most people use old white cabbage for coleslaw?

4 votes
2 answers
253 views

What is the distinction between baking and roasting?

4 votes
1 answer
247 views

Do you have to worry about parasites in fish bought in the UK?

3 votes
3 answers
173 views

What is it about Malthouse flours that makes them so "special"?

3 votes
1 answer
109 views

What are the considerations in deciding which way up to roast a bird?

2 votes
2 answers
267 views

Can you do the Maillard reaction in bulk, and store the result for later use?

2 votes
1 answer
576 views

How to tell if natto is correctly fermented?

2 votes
4 answers
329 views

Why is part baked wholemeal bread not readily available to the consumer?

1 vote
3 answers
276 views

What would cause a temperature limit of 220 °C for a frying pan in the oven?

1 vote
1 answer
137 views

Have the rules about the labelling of sugar content of drinks become more lax in the last year or two?

1 vote
1 answer
112 views

Does applying meat juices to roasts make them more moist?

0 votes
2 answers
161 views

Is hydrolyzed vegetable protein available in consumer quantities?

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