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Seasoned Advice

Famous Question

 Famous Question
Question with 10,000 views. This badge can be awarded multiple times.
Awarded 6473 times.
How should I adjust the time and/or temperature when baking a pound cake in loaf pans
Awarded Apr 19 at 7:37
Balancing out saffron taste, chlorine/latex taste
Awarded Apr 17 at 2:33
Equivalent of dried (ground) pepper when the recipe calls for crushed
Awarded Apr 13 at 11:09
A recipe calls for Brown Ale, I didn't want to use beer, are there any substitutions?
Awarded Apr 10 at 23:19
What is this freaky knife for?
Awarded Apr 9 at 22:24
Is pad thai actually Thai?
Awarded Apr 9 at 0:10
What is this distinctive smell in some dry cured sausage?
Awarded Apr 4 at 18:11
Does store bought fully cooked rotisserie chicken need to be reheated to 165 degrees?
Awarded Mar 31 at 17:32
How long should bread dough warm up after cold fermentation?
Awarded Mar 31 at 15:07
What is the best way to store cucumbers? Do I refrigerate or not refrigerate?
Awarded Mar 30 at 16:07
How can i convert all purpose flour to bread flour?
Awarded Mar 30 at 15:37
Where can I bulk-buy cheap parmesan?
Awarded Mar 30 at 14:48
Pickled Eggs with slightly gooey yolks?
Awarded Mar 27 at 18:41
Is it better to wash eggs before refrigerating?
Awarded Mar 27 at 13:11
How can I reduce the heat output of this heating element?
Awarded Mar 25 at 17:41
What would be the best way of preparing lasagne in advance?
Awarded Mar 24 at 16:27
Accidentally used salted butter
Awarded Mar 20 at 10:26
Allergic to the whole pepper family - what can I use in its place?
Awarded Mar 19 at 18:33
Why can't you reheat pasta in a microwave, grill, or wok?
Awarded Mar 18 at 18:53
Baked eggplant is bitter - is there a way to fix it?
Awarded Mar 15 at 9:27
Does authentic Italian tiramisu contain large amounts of espresso?
Awarded Mar 15 at 4:05
Should a gas Aga be left on when not in use?
Awarded Mar 13 at 16:13
Why do I need more time and liquid than my risotto recipe calls for?
Awarded Mar 13 at 14:31
What should the consistency of pudding be?
Awarded Mar 12 at 18:48
Whenever I put breadcrumbs on chicken breast, they turn out soggy and moist
Awarded Mar 11 at 19:37
Reduce Sweetness in Fudge
Awarded Mar 11 at 3:23
Low-calorie alternative to Lao Gan Ma spicy chili crisp?
Awarded Mar 9 at 10:04
Why is my avocado hard in some parts but fully ripe in some others?
Awarded Mar 8 at 20:48
Potatoes that have been in proximity to a really bad potato
Awarded Mar 2 at 14:25
Margarine in place of shortening
Awarded Mar 2 at 8:20
Can I use both racks at the same time to bake chicken wings?
Awarded Feb 27 at 20:50
Glass bowl safe in pressure cooker?
Awarded Feb 27 at 0:18
Too much Rosemary
Awarded Feb 26 at 19:02
What ingredient or method causes a mixture to be a bread versus cake?
Awarded Feb 24 at 4:53
Too much Baking Soda in Banana Bread
Awarded Feb 23 at 2:12
Shelf life and preservation of Bánh chưng
Awarded Feb 20 at 0:52
Should I parbake the bottom crust for a savory pie?
Awarded Feb 14 at 9:12
Preserve crustiness/freshness of toasted bread
Awarded Feb 12 at 12:38
I just made ice cream. Unfortunately, it became gritty in the end result. What is a way to make use out of it?
Awarded Feb 8 at 21:54
OK to "recook" partially cooked poultry?
Awarded Feb 6 at 9:08
Slow-cooking pork 'chops'?
Awarded Feb 5 at 23:33
Mixing pineapple with Curd/Milk
Awarded Feb 4 at 5:37
Why does my onion have very few, very thick layers, and a hollow center?
Awarded Feb 4 at 1:25
Milk curdles while heating to make yogurt…is it safe to eat?
Awarded Feb 3 at 17:23
Are these cashew nuts mouldy?
Awarded Feb 3 at 0:42
Any substitutes for a pizza peel?
Awarded Feb 1 at 23:21
Why are holes punched into rice packages?
Awarded Jan 31 at 0:07
Why Is My White Sweet Potato Turning Black?
Awarded Jan 29 at 23:11
When stretching and folding dough and it gets tight, is that time to let it rest?
Awarded Jan 28 at 2:52
Desalinating dried/smoked fish
Awarded Jan 27 at 4:07
If an egg's yolk is broken, is it rotten?
Awarded Jan 26 at 14:27
Does adding salt before cooking toughen scrambled eggs?
Awarded Jan 25 at 11:47
How to stabilize soft nougat?
Awarded Jan 24 at 8:24
How do you know if sunflower lecithin is still safe to consume?
Awarded Jan 23 at 17:49
How can I obtain perfectly peeled boiled eggs? [duplicate]
Awarded Jan 22 at 9:27
How to properly brown cut-up chicken breast pieces?
Awarded Jan 20 at 18:56
What is this green, bulbous, leafy vegetable?
Awarded Jan 20 at 1:11
Dry chicken breast in slow cooker
Awarded Jan 17 at 12:05
Do beignets have to sit overnight?
Awarded Jan 17 at 0:37
My Alfredo sauce always ends up gooey
Awarded Jan 16 at 23:35
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