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Jan
25
asked Nonstick pans blistering after dishwasher?
Jan
3
asked Why does horseradish paste “curdle” when cooked?
Nov
20
answered Is there anything wrong with soft shrimp?
Nov
20
asked What can I do with chicken rib meat?
Oct
20
answered Is cheesecake a cake or a pie?
Oct
19
awarded  Nice Question
Oct
12
asked Is there anything wrong with soft shrimp?
Sep
20
comment When should I use convection when baking?
drying out may actually be because of the airflow. As water evaporates the local humidity increases. Air circulation brings lower humidity air over the food and can take up more water, as well as picking up water molecules on the surface as it passes. It's kind of like wind burn.
Aug
10
awarded  Scholar
Aug
10
accepted Fresh basil storage
Jul
20
awarded  Beta
Jul
18
awarded  Nice Answer
Jul
11
answered When is a cooking oil not appropriate to substitute for another?
Jul
10
asked Fresh basil storage
Jul
10
revised How does the way that I cut my garlic affect the taste of my food?
edited tags
Jul
9
awarded  Organizer
Jul
9
revised How can I tell if a fish can safely be prepared “crudo”?
edited tags
Jul
9
answered Why do burgers sometimes fall apart on the grill?
Jul
9
awarded  Student
Jul
9
asked Removing fat from a recipe