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Jan
30
reviewed Approve How to keep a chocolate fondue in a liquid form?
Jan
28
revised Making saucisson sec from salami at home
spelling
Jan
27
revised Flank Steak Sous Vide - Blood Spots?
clarity
Jan
27
revised Why does my ganache keep breaking?
spelling and punctuation
Jan
27
answered Flank Steak Sous Vide - Blood Spots?
Jan
27
answered Making saucisson sec from salami at home
Jan
26
reviewed Edit How to make Cheeze Burst Pizza same as Domino's?
Jan
26
revised How to make Cheeze Burst Pizza same as Domino's?
Fixed spelling and grammar
Jan
21
reviewed Reject I ate undercooked steak, what can happen to me?
Jan
21
revised Adding sugar and honey to sourdough culture
grammar, spelling, punctutation, tags
Jan
21
answered Adding sugar and honey to sourdough culture
Jan
21
reviewed Approve What's the point of roasting a whole chicken?
Jan
21
reviewed Approve What's the point of roasting a whole chicken?
Jan
17
reviewed Approve What is the ideal temperature for water added to chickpea flour for falafel?
Jan
15
reviewed Close How can I scale down a high-yield recipe that calls for a single egg?
Jan
15
comment Should I rinse canned beans before using them?
This does not provide an answer to the question. To critique or request clarification from an author, leave a comment below their post - you can always comment on your own posts, and once you have sufficient reputation you will be able to comment on any post.
Jan
15
comment What is the purity test for Olive oil?
@Max there are plenty of oils that can be blended into olive oil so that the mixture solidifies in the fridge, and it's a poor test anyway... cooking.stackexchange.com/questions/24689/… , ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=9582
Jan
14
answered How do you make tapioca from cassava?
Jan
14
answered What does the Cinnamon in my coffee turn into?
Jan
14
comment What does the Cinnamon in my coffee turn into?
What does the fact that a chemical stimulates mucus production in humans have to do with how it behaves when wet?