User SAJ14SAJ

98 votes

Accepted

How do I know if food left at room temperature is still safe to eat?

answered Jun 13, 2013 at 21:36

79 votes

Accepted

What's the difference between a cupcake and a muffin?

answered Sep 9, 2013 at 7:52

46 votes

Accepted

Why is 180 degrees C so common in recipes?

answered Mar 24, 2014 at 8:54

39 votes

Accepted

Why is there such disparity between the calories in a banana and the calories in this pack of dried banana?

answered Mar 26, 2014 at 11:40

37 votes

How do I cook and hold pasta for 200 people?

answered Apr 8, 2014 at 1:25

32 votes

Accepted

Is there such a thing as "food grade CO2"?

answered Apr 23, 2014 at 17:05

30 votes

Accepted

Why would a pressure cooker shorten a braise time?

answered Aug 4, 2013 at 20:59

29 votes

Accepted

Is horse meat safe to eat?

answered Feb 13, 2013 at 2:32

26 votes

Does water boil faster with the lid on?

answered Feb 23, 2013 at 3:28

25 votes

Why are there no recipes combining both yeast and baking powder?

answered Feb 28, 2013 at 18:09

25 votes

Accepted

Do nuts ever go bad?

answered Mar 3, 2013 at 19:01

24 votes

What is the difference between tomato puree, paste and sauce?

answered Dec 14, 2012 at 22:47

24 votes

Accepted

Navigating the different types of cookware - new kitchen advice

answered Jan 27, 2013 at 11:18

24 votes

Accepted

Is it okay to keep flour in the freezer?

answered May 2, 2013 at 5:29

24 votes

Saving seasoned flour used for dredging chicken

answered Mar 31, 2014 at 1:50

24 votes

Accepted

Should I throw moldy Strawberries away?

answered Feb 27, 2014 at 11:48

23 votes

Accepted

Lining a frying pan with aluminum foil to reduce post-cooking cleanup?

answered Feb 7, 2013 at 17:51

22 votes

Accepted

How much to reduce salt when using salted butter in place of unsalted butter

answered Feb 7, 2013 at 19:32

22 votes

What determines the 'saltiness' of salt?

answered Feb 2, 2013 at 2:33

22 votes

How to evenly spread butter in each square of a waffle?

answered Jan 8, 2013 at 8:12

22 votes

Are there any general principles of ingredient substitutions?

answered Aug 5, 2013 at 2:56

22 votes

Accepted

First onion or first minced meat?

answered Dec 11, 2013 at 18:27

21 votes

Is the "gamey" taste of venison just a polite name for "rotten"?

answered Sep 10, 2013 at 4:07

21 votes

Accepted

What makes a moist steak (or roast)?

answered Sep 16, 2013 at 17:25

21 votes

Accepted

Must rice always be cooked with some oil or lard?

answered May 24, 2013 at 10:27

20 votes

Accepted

Is bread that can go mouldy better than that which does not?

answered May 13, 2013 at 18:39

19 votes

Accepted

Are fluted knives a gimmick?

answered Jul 25, 2013 at 10:26

19 votes

Accepted

Metal dust/shavings in food from knife wear?

answered Feb 26, 2014 at 10:45

19 votes

How can you tell when a roast is done?

answered Apr 4, 2014 at 15:28

19 votes

Accepted

How much yeast is in a "package"?

answered May 4, 2014 at 20:03

Stack Exchange Network

1,253 Answers

How do I know if food left at room temperature is still safe to eat?

What's the difference between a cupcake and a muffin?

Why is 180 degrees C so common in recipes?

Why is there such disparity between the calories in a banana and the calories in this pack of dried banana?

How do I cook and hold pasta for 200 people?

Is there such a thing as "food grade CO2"?

Why would a pressure cooker shorten a braise time?

Is horse meat safe to eat?

Does water boil faster with the lid on?

Why are there no recipes combining both yeast and baking powder?

Do nuts ever go bad?

What is the difference between tomato puree, paste and sauce?

Navigating the different types of cookware - new kitchen advice

Is it okay to keep flour in the freezer?

Saving seasoned flour used for dredging chicken

Should I throw moldy Strawberries away?

Lining a frying pan with aluminum foil to reduce post-cooking cleanup?

How much to reduce salt when using salted butter in place of unsalted butter

What determines the 'saltiness' of salt?

How to evenly spread butter in each square of a waffle?

Are there any general principles of ingredient substitutions?

First onion or first minced meat?

Is the "gamey" taste of venison just a polite name for "rotten"?

What makes a moist steak (or roast)?

Must rice always be cooked with some oil or lard?

Is bread that can go mouldy better than that which does not?

Are fluted knives a gimmick?

Metal dust/shavings in food from knife wear?

How can you tell when a roast is done?

How much yeast is in a "package"?