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Seasoned Advice

Popular Question

 Popular Question
Question with 1,000 views. This badge can be awarded multiple times.
Awarded 17439 times.
How to get large flakes in fried chicken?
Awarded 8 hours ago
How do you prevent your spongecake from shrinking radially?
Awarded 9 hours ago
How is this non-dairy creamer really non-dairy when it has sodium caseinate?
Awarded 18 hours ago
If I make a big batch of blueberry buttermilk pancakes and freeze them, how long will they stay fresh for before getting freezer-burnt?
Awarded 20 hours ago
How long does it take to boil fresh spinach?
Awarded 21 hours ago
Is it advisable to use the Extra Virgin Olive oil for Indian cooking, and baking? [duplicate]
Awarded yesterday
Why did my coppa get spicier after being microwaved?
Awarded yesterday
What happens to yeast in bread after it dies?
Awarded yesterday
what caused my chiffon cake deflated after taken out from the oven
Awarded yesterday
What is the easiest way to remove the papery covers from the peanuts?
Awarded 2 days ago
Can flavoured syrups be dried to powder, and if so how?
Awarded 2 days ago
My chocolate-chip cookie expanded after baking
Awarded Jul 18 at 17:16
Do I use pure glucose or sugar syrup for making a caramel filling for a cookie?
Awarded Jul 18 at 16:26
Is there a known 'lifehack' to facilitate the picking back up of the bay leaves after cooking with them?
Awarded Jul 18 at 13:16
Appropriate paddle use for standing mixer
Awarded Jul 18 at 12:42
Roasting vegetables instead of sweating for a stock
Awarded Jul 18 at 1:07
How to optimize the order of ingredients for crêpes batter?
Awarded Jul 17 at 13:06
Condensation between parchment paper and cake pan
Awarded Jul 17 at 3:22
What are the different types of instant coffee?
Awarded Jul 16 at 16:52
Layering of Moussaka
Awarded Jul 15 at 21:05
What is the best way to keep the quality of fried food while being delivered? [duplicate]
Awarded Jul 13 at 17:20
Vegan mayonnaise never emulsifies?
Awarded Jul 13 at 8:33
Are chemical ice packs as efficient as regular ice?
Awarded Jul 13 at 0:41
Does my carbon steel need to be perfectly clean before re-seasoning?
Awarded Jul 11 at 21:09
Does capsaicin lose potency with oxidation?
Awarded Jul 10 at 19:22
Does the oven temperature for a lasagna really matter?
Awarded Jul 10 at 13:40
Does 2% milk make decent cheese?
Awarded Jul 10 at 12:37
Why does my red palm oil seem to have such a low smoke point?
Awarded Jul 10 at 4:42
Does food cooked in firewood taste different than that which is cooked in gas?
Awarded Jul 9 at 8:36
Can you make extracts faster by heating the alcohol?
Awarded Jul 9 at 2:39
Dairy free popping candy?
Awarded Jul 8 at 20:56
Can I place an induction cooktop on a 3/4-inch wood cutting board on top of a metal gas stove?
Awarded Jul 8 at 18:42
Why would a fully-developed dough lose consistency (elasticity / extensibility)?
Awarded Jul 8 at 12:04
How do I preserve my mushroom stuffing for freezing?
Awarded Jul 7 at 17:21
Unopened wine bottles kept in fridge. Are they still good?
Awarded Jul 7 at 14:07
Why did the base of my tart got soggy?
Awarded Jul 7 at 13:07
Cooking time for two identical pieces of beef
Awarded Jul 7 at 6:57
Is it good to store a salt block with silica packs?
Awarded Jul 5 at 22:16
Fudge didnt set. How to fix without re heating
Awarded Jul 5 at 20:03
Can I reduce a prawn/shrimp broth
Awarded Jul 5 at 11:55
I have a recipe that calls for 2 chicken broth packets-what does that equal in bouillon granules? [closed]
Awarded Jul 5 at 1:43
What's a good lactose-free substitute for heavy cream when baking?
Awarded Jul 5 at 0:20
How to prepare and cook hotdogs with a smooth, unblistered exterior that has been finished with grill marks?
Awarded Jul 4 at 22:34
How much free space do sous vide items need in a water bath?
Awarded Jul 4 at 8:57
Do you add extra oil when replacing eggs in baked goods?
Awarded Jul 3 at 16:12
How to properly season or marinate steamed potatoes?
Awarded Jul 3 at 14:09
Glass pan for sourdough?
Awarded Jul 3 at 10:08
Measure by mass vs. 'Spooned and Leveled'
Awarded Jul 3 at 5:54
When would a cook reach out for a mortar and pestle rather than an electric grinder for spices and a sharp knife for herbs?
Awarded Jul 2 at 19:48
What are "cooked" potatoes?
Awarded Jul 2 at 19:43
Is there a way to keep bananas that are half submerged in milk fresh for at least 26-28 hours?
Awarded Jul 2 at 18:21
Tetrapaks vs. canned food
Awarded Jul 2 at 2:40
reheating leftover omelette on stove in pan without overdrying or making it too oily?
Awarded Jul 1 at 22:45
Syracuse Salt Potatoes - what's the deal?
Awarded Jul 1 at 22:37
How can I make my graham cracker crust crisp like my Oreo crust?
Awarded Jul 1 at 21:17
Cuisinart frozen yogurt recipes confusing
Awarded Jul 1 at 20:48
What can I mix with a sweet liquor to cut its sweetness? [duplicate]
Awarded Jul 1 at 12:36
Bread won't rise during proof after overnight fermentation
Awarded Jul 1 at 10:50
How should soda made with "ginger bug" smell/taste?
Awarded Jun 30 at 22:57
Quick bread formula?
Awarded Jun 30 at 17:24
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