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Aaronut earned this badge 116 times
apr 26 '11 at 15:02why is cooking in oil or fat considered dry heating?
apr 18 '11 at 13:31Turkish Delight is too wet
mar 19 '11 at 14:11Why is it dangerous to eat meat which has been left out and then cooked?
mar 9 '11 at 20:14I've heard that sugar, and especially brown sugar, loses its flavor over time. Is this true?
mar 8 '11 at 8:58Making Beef Stock
mar 6 '11 at 19:48Conversion rule: how to switch oil and butter?
mar 5 '11 at 18:47Is there a magic ingredient that keeps ice-cream soft?
mar 4 '11 at 20:47Could coconut cream be used to create a non-dairy ganache for whipping?
feb 28 '11 at 5:43How can I improve an asian sauté / stir fry?
feb 26 '11 at 6:02Is it normal to see flames inside my self-cleaning oven?
feb 15 '11 at 5:28What is Light Cream
feb 14 '11 at 11:38Converting teaspoon/tablespoon measurements to mL?
feb 14 '11 at 8:08Why doesn't mayonnaise taste like pure oil?
feb 2 '11 at 19:47What can I do with leftover wine?
jan 27 '11 at 19:07Why sweat but not brown?
jan 23 '11 at 20:41How can you make a sauce less spicy/hot?
jan 21 '11 at 14:16Does preparation of food change the nutritional content with respect to fat type?
jan 12 '11 at 13:15Why are many chinese sauces so dark?
jan 11 '11 at 9:50Stopping water from bubbling over when cooking rice
jan 3 '11 at 14:08How to do English breakfast at home
dec 30 '10 at 18:48Cooking food directly on oven rack
dec 14 '10 at 13:53Will roasting ginger root give it a milder flavor?
dec 1 '10 at 14:41How do you reduce a cream sauce?
dec 1 '10 at 5:06If tomatoes are fruit
nov 30 '10 at 8:11Cleaning a Sieve
nov 29 '10 at 4:50Why did my Turkey Stock turn into gelatin?
nov 26 '10 at 19:00Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
nov 24 '10 at 13:00Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles?
nov 9 '10 at 1:53What is the safest, most effective way to cleave through thick bone?
nov 3 '10 at 17:07How does butter remain edible for so long without refrigeration?
oct 27 '10 at 0:36Can the amount of salt in the recipe be right?
oct 26 '10 at 14:01Cheap cheese is tasteless. Can I make it tastier in my mac and cheese?
oct 19 '10 at 17:25Why shallots over onions?
oct 19 '10 at 12:50Why can applesauce be used in place of oil?
oct 19 '10 at 1:19Should maple syrup be stored in the refrigerator?
oct 6 '10 at 16:29Keeping A Sauce From Separating
sep 24 '10 at 4:28Are products labeled Kosher or Halal generally of a better quality than those that aren't?
sep 22 '10 at 22:41What exactly is “Sushi Grade” fish?
sep 19 '10 at 20:33How can I train myself to identify flavors better?
sep 17 '10 at 19:38Is it better to store chocolate in the fridge or at room temperature?
sep 9 '10 at 19:03How to stop meatballs falling apart when frying
aug 17 '10 at 20:58Why is sugar a wet ingredient?
aug 7 '10 at 14:21Is it safe to deglace a cast-iron pan?
jul 27 '10 at 1:53Is there a difference between Brie & Camembert?
jul 26 '10 at 12:33How do you make General Tso's chicken as generally found in the Eastern USA?
jul 24 '10 at 15:23Frying Oil Reuse
jul 24 '10 at 0:38Why does a brown paper bag speed ripening?
jul 21 '10 at 6:13Does it matter what kind of sugar is used in baking?
jul 21 '10 at 5:33Which vinegars are essential to keep on hand?
jul 18 '10 at 15:43What cookbooks do you always come back to?
jul 16 '10 at 13:31How can you melt chocolate without it getting wet?
jul 14 '10 at 18:56When is a cooking oil not appropriate to substitute for another?
jul 14 '10 at 16:41Proper ratio of Water to Rice