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What is the purpose of the bed of salt to roast the potatoes on, like does it actually season the potatoes or something else...? Thanks!
Recipe Question For: Potato Gnocchi With Butternut Squash, Pancetta & Sage From Rōze Traore -
Hi maybe I missed this but how much vanilla should be included?
Recipe Question For: Pastel De Nata -
Beef wellington sous vide will it be hot enough to eat after cooling it?
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Is spreadable cream cheese okay for baking?
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Holiday Swap reset for Springtime? (Instead of a makeshift Christmas...)
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Sweetened condensed milk quantity
Recipe Question For: Pastel De Nata -
Crumbly dough, is this correct?
Recipe Question For: Cranberry-Ginger Linzer Sandwich Cookies -
How to make soft ladyfingers crisp
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2021: Time to showcase more seasonal fare?
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pound cake sticks to pan but gooey, mushy, not crusty.
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What could I substitute for farro?
Recipe Question For: Farro, Golden Beet, and Feta Salad with Pecans and Chive-Sage Dressing -
Temperature not included in recipe
Recipe Question For: Iced Ginger Strips -
Substitutions for dijon mustard?
Recipe Question For: Baked or Pan-Fried Almond-Crusted Tofu Triangles -
Can u refrigerate dough and bake the next day?
Recipe Question For: Snowball Cookies From Duff Goldman -
The King salmon fillet we bought is a lot thicker than the one in your photo. Does this matter?
Recipe Question For: Gravlax -
Should I truss the hen? If looks like it is in your pics.
Recipe Question For: Cornish Game Hen Soup With Garlic, Ginger & Fried Shallots -
Need a suggestion for Tamarind paste substitute
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It’s been 75 minutes and my poolish isn’t bubbly at all. It has a faint yeast smell. Should I start over or give it more time?
Recipe Question For: Onion Bialys -
Whoa! Blue onions? OK, calling all you chemists...
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Dough ingredient question - is the water amount correct?
Recipe Question For: Sourdough Miche
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