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Apr
19
reviewed No Action Needed Substitute peanut butter for cookie butter?
Apr
19
reviewed No Action Needed How much is a cup of graham cracker crumbs in crackers and weight?
Apr
19
reviewed Close Is it possible to make guacamole without acid?
Apr
19
comment What is the white sauce of Domino's pasta made of?
The Maltodextrin, Nonfat Milk, Modified Corn Starch, Xanthan Gum and Mono and Diglycerides are for thickening and stabilizing what would otherwise be a watery mess with melted margarine floating atop. You can use thickening agents available from your supermarket instead. The Disodium Inosinate+Disodium Guanylate combo is to enhance the umami flavor of the Parmesan and chicken (and to my cynical mind, in order to avoid putting MSG in the ingredient list). You can probably ignore these taste enhancers if the cheeses and chicken stock provide enough flavor, otherwise you may need to add MSG.
Apr
18
reviewed No Action Needed How can I stop fish from sticking to a stainless steel pan?
Apr
18
reviewed Reviewed Is there such a thing as “food grade CO2”?
Apr
18
comment Is there such a thing as “food grade CO2”?
As other answers suggest, non-food grade CO2 may contain other impurities that you wouldn't want to consume. I find it difficult to judge how dangerous this advice is and since you provide no sources, I'm voting down for safety's sake.
Apr
18
reviewed Looks OK What's the name of this slow cooking technique?
Apr
18
reviewed Looks OK What is the white sauce of Domino's pasta made of?
Apr
18
revised What is the white sauce of Domino's pasta made of?
Format for readability
Apr
18
reviewed Leave Open How can I get my chocolate cake to taste less like a brownie?
Apr
17
reviewed No Action Needed How to unsalt roasted salted peanuts?
Apr
17
reviewed Leave Open How should I choose my next step as a cook?
Apr
17
reviewed No Action Needed What can I do with batter that has lumpy sugar in it?
Apr
17
reviewed Reject How to make sure teapot is safe after being on fire without water
Apr
17
comment How can I get more lime flavor into my key lime cake recipe?
Salt does not increase sweetness. It actually mutes sweet, sour and bitter flavours slightly. Its effect on bitter flavour is well known. For sweet and sour I refer to an experiment I documented here: cooking.stackexchange.com/a/29905.
Apr
16
reviewed No Action Needed How to make fluffy(not crunchy) quinoa?
Apr
16
reviewed Looks OK How long will a vinegar based marinade keep in fridge?
Apr
16
reviewed Looks OK How to dry a fish for grill
Apr
16
comment How to dry a fish for grill
Before or after grilling?