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I’m making slow cooker lasagna and want to put a liner in the cooker. Has anyone been successful with this method?...
Asked on 12/13/2020 by NeeNee
1 answerI've got this amazing wet-brine recipe a few years ago for a bone-in pork chop. (It came from Bucks in DC) I want to convert it to a DRY-brine recipe...
Asked on 12/13/2020
1 answerYesterday for dinner I made apple pancakes. I cut the apple into small pieces (with the skin on) and just put it into my pancakes batter. The skin was dark...
Asked on 12/13/2020 by wizard003
1 answerWhat are the proper ways to thaw foods? Are there any advantages or disadvantages to them?...
Asked on 12/13/2020 by SAJ14SAJ
2 answerI made a tagine style chicken dish that was very tasty, but the sauce had a subtle but fine gritty mouth feel that I'd like to eliminate the next time...
Asked on 12/13/2020
0 answerdoes someone have experience with putting puree in a siphon whip, to achieve a fluffier texture? Does it work?...
Asked on 12/13/2020 by WinnieThePooh
1 answerI have a De'Longhi 7 qt. stand mixer that I believe is now manufactured by Kenwood in America. I would love to make pasta but the attachment is no longer...
Asked on 12/12/2020 by momster33
1 answerBlogger just wrote Babylonia. Anyone know the Species name?Can laymen extract meat easily? How? I...
Asked on 12/12/2020
2 answerDoes anyone know a technique to prevent rising steam from burning you when you are dumping hot water into a sink? For example, putting a strainer into the sink and...
Asked on 12/12/2020
3 answerI'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibrant yellow. I...
Asked on 12/12/2020 by Tree77
10 answerGet help from others!
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