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Aaronut earned this badge 116 times
mar 27 at 18:28Does white chocolate HAVE to have milk in it?
mar 23 at 23:11Minimum amount of fat in Roux
feb 24 at 14:57How to remove the bitter taste from green bell pepper?
feb 14 at 15:32Why does my chard taste bitter when I cook it?
feb 7 at 20:40Stainless Steel Pan — gray bottom. Why?
jan 30 at 12:15Difference in caffeine levels between light and bold coffee?
jan 28 at 2:16Is there any reason to scald milk?
jan 22 at 20:36Is there evidence that adding salt to water prior to boiling can damage a stainless steel pan?
jan 4 at 16:14Is it okay to salt beef before or while cooking it?
dec 27 at 0:32Beef: Red on the outside, brown on the inside
dec 26 at 7:41Juice Concentrate Manufacturing and Process?
dec 23 at 5:29Can I make Crème Brûlée using a flambé?
nov 29 at 10:37Instant coffee with only milk?
nov 16 at 13:39How to quickly and safely defrost chicken?
nov 9 at 15:35How does a splash of vinegar help when poaching eggs?
oct 1 at 17:35Unnecessary kitchen gadgets: a reference
oct 1 at 17:20In baking, can yoghurt replace butter?
sep 18 at 20:31When is best to apply sauce on to BBQ chicken?
aug 18 at 2:27Why would I use Arrowroot instead of Cornstarch?
aug 8 at 11:00Toast bread slices in a convection microwave?
aug 5 at 16:31Why does my olive oil smoke/burn when I fry with it?
jul 30 at 2:25Is salt caking really a big problem, or are anti-caking agents just cheaper than salt?
jul 11 at 16:03How much salt should I add to a dish?
jul 4 at 13:50What foods *require* a food processor?
jun 24 '12 at 17:18Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
jun 18 '12 at 5:52Why is lye used in some recipes for cookies?
jun 17 '12 at 18:22Is it ok to use a metal turner in a wok?
jun 14 '12 at 19:32Are refrigerated hard boild eggs really unsafe after a week?
may 3 '12 at 16:44Removing ramekins from a bain marie
apr 26 '12 at 13:41Books that explain the science of cooking?
apr 11 '12 at 20:57How should I choose a BBQ sauce for root-beer-braised pulled pork?
mar 31 '12 at 14:36Is it safe to put hot food in the fridge?
mar 20 '12 at 15:46Is there any trick to make a palindrome-cocktail?
mar 13 '12 at 20:15Methods for seasoning wooden spoons?
mar 12 '12 at 1:57How can I intensify the orange flavour in orange cake?
feb 17 '12 at 15:14Does having spoiling food in your fridge cause other food to spoil faster?
feb 11 '12 at 14:52Is bacon fat supposed to congeal at room temperature?
feb 2 '12 at 0:20Difference between soup and stew
jan 23 '12 at 17:33My tea bags are expired, can I still use them?
jan 11 '12 at 20:58How to prepare eggs in shape suited for bagel?
jan 9 '12 at 18:03What is a good vegetarian source of umami flavour?
jan 4 '12 at 14:56Would a cast iron pot work well for chili? If so, why?
nov 10 '11 at 16:26Is it safe to eat raw fish?
sep 26 '11 at 20:38How to make my chicken noodle soup thicker?
sep 24 '11 at 16:50Is it okay to eat gorgonzola cheese mold?
sep 7 '11 at 14:45Is it safe to prepare Chicken Tartare?
aug 30 '11 at 14:56Which spice gives brown colour to Indian curry?
aug 30 '11 at 11:21What does gluten “do” in baking?
aug 25 '11 at 18:47Leaving the food out to cool off after cooking
aug 8 '11 at 17:34Why are my canning lids popped out?
aug 6 '11 at 14:51Are the molecular gastronomy additives kosher?
jul 7 '11 at 2:49How to quickly soften brown sugar
may 26 '11 at 3:17Theoretical: why there's no gradient of doneness in bread?
may 16 '11 at 10:51How do I prevent an egg cracking while hard boiling it?
may 8 '11 at 0:071/4 cup of shredded basil OR 1/4 cup of basil that is then shredded?