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I've an "Aga toaster", which is like a couple of disks of 2cm wire mesh joined together with a handle: But no matter what I try, most of the time the toast sticks. Any ideas?

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Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to begin.

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I got a new baking book for Christmas; in it, I found the following sentence: [To bake this bread] you will need the following kitchen tools: a digital scale for metric measures, a small scoop for flour, a thermometer, a wide bowl for mixing, a rubber spatula, a dough spatula, and a bench knife (emphasis mine) What is a dough spatula and how does it differ from a rubber spatula? What do I look for when I go to the store? Google shows me many products, all of which look entirely different from one another. ETA: The first mention I see of it indicates I use it to...

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I found a recipe for white bread that says to grease the pan and then flour it. I know you do that with some cakes, but I have never seen a bread recipe that calls for flour in the pans. I thought I was reading it wrong, I had my husband read it he said I was not seeing thing. sIt really called for flour in the pans. Are there any benefits to doing this?

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Someone game me a lump of solid cocoa (from Samoa, if that matters). What can I do with it that I cannot do with cocoa powder?

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I need to make many batches of cookies for a party next Saturday, and I would like to start baking them now. To make sure they're still tasting fresh six days later, I want to take advantage of my freezer. I can find advice all over the internet on how to freeze dough for baking later, and how to freeze cookies after baking, but not much on which is better! Should I bake first then freeze, or freeze now and bake the day before? (The specific recipes are snickerdoodles, peanut butter, and chocolate chip; if you need more details to judge freezer-appropriateness, please let me know.)

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I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky, so I ended up using quite a bit of flour during kneading, which I'm afraid messed up the flour to water ratio. What is the best way of dealing with this kind of dough? Should I just work through it or was it not supposed to be like that? What about for other recipes? A third of the flour was wholewheat, but apart from that I didn't deviate from the recipe.

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I live in Bangkok Thailand normal meal is cost about 30–60 THB (1-2USD) including drinks and some snacks

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