Reputation
5,427
Top tag
Next privilege 10,000 Rep.
Access moderator tools
Badges
9 31
Newest
 Nice Answer
Impact
~479k people reached

Feb
17
reviewed Approve What's wrong with my oven?
Feb
15
reviewed Approve When is it necessary to cover food with aluminum foil during baking/roasting?
Feb
15
reviewed Approve Is Casu Marzu illegal in the United States?
Feb
15
reviewed Approve Moving cast iron from fridge to stove
Feb
15
revised Caffeine pills don't dissolve in hot tea
added 5 characters in body; edited title
Feb
14
reviewed Approve Does the foam head affect the taste of cola?
Feb
14
answered Pasteles are too salty
Feb
14
revised Pasteles are too salty
typo
Feb
14
reviewed Approve What international cooking terms sound similar but have different meanings?
Feb
12
reviewed Approve Tomato bisque soup too sweet
Feb
11
revised Will Cinnamon ever dissolve in a cocktail?
fixed typo and clarified title
Feb
11
revised Mochi: pounded vs. from rice flour
corrected typo
Feb
11
revised Can you help me identify these cookies?
added 253 characters in body
Feb
10
reviewed Edit Can an enameled dutch oven be used for stir frying?
Feb
10
revised Can an enameled dutch oven be used for stir frying?
Added "enameled" to the title; relevant since the top answer specifically addresses it
Feb
8
reviewed Reject What is substitute for rum in baking?
Feb
6
comment Substituting Lard for Soy Shortening
Can you clarify your statement that the lard "has more water"?
Feb
5
comment Does preferment add sourness to taste of bread?
Can you clarify your terminology? In most contexts preferment is used as a general term that can include many distinct processes including prolonged autolysis/soaker, sponge/biga/poolish, pâte fermentée, or sourdough starter.
Feb
5
reviewed Approve What oil is best for seasoning a cast-iron skillet
Feb
3
answered How long can I keep unleavened dough at room temperature?