Rinzwind

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visits	member for	2 years, 4 months
	seen	Dec 2 '12 at 16:36
stats	profile views	38

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20 Favorites

added views newest activity votes

31

154

votes

43

answers

16

kviews

How can I chop onions without crying?

onions knife-skills

jun 25 '12 at 16:22 Ross Holloway 101

18

60

votes

11

answers

3

kviews

What knives are “required” for a serious home kitchen?

equipment knives

may 21 '11 at 6:29 Community♦ 1

12

36

votes

9

answers

1

kviews

How can I train myself to identify flavors better?

flavor learning tips

oct 14 at 8:42 Amelioration 31

3

32

votes

5

answers

5

kviews

Why wait for water to boil?

boiling

feb 28 at 12:48 jong jong 1

4

26

votes

5

answers

3

kviews

Pasta: Simmering Water or Rolling Boil?

pasta boiling

mar 22 '11 at 20:20 Martha F. 5,091

6

22

votes

8

answers

371

views

Cues to a reliable or unreliable recipe?

please-remove-this-tag

may 27 '11 at 17:04 bikeboy389 6,917

3

22

votes

2

answers

2

kviews

What's the difference between pan frying, sauteing, and shallow frying?

frying sauteing

mar 12 '11 at 15:54 Martha F. 5,091

6

20

votes

6

answers

220

kviews

What temperatures should I keep my refrigerator and freezer set at?

temperature refrigerator

sep 27 at 10:15 Community♦ 1

6

16

votes

16

answers

2

kviews

Books that explain the science of cooking?

food-science resources cookbook

dec 21 '10 at 23:27 David 531

2

14

votes

7

answers

9

kviews

Why is it necessary to preheat an oven?

equipment oven

may 10 at 18:28 Tobu 111

1

10

votes

3

answers

848

views

What are the advantages of using a stove instead of an oven?

equipment food-science oven cooking-time stove

dec 10 '10 at 19:44 talon8 5,562

1

10

votes

3

answers

1

kviews

How can I tell if a balsamic vinegar is good?

vinegar ingredient-selection

jun 13 '11 at 14:35 c3peat 59

2

7

votes

3

answers

2

kviews

Why isn't my vinaigrette emulsifying properly?

preparation vinegar emulsion

mar 21 '12 at 16:34 Heidi Larsen 511

2

7

votes

2

answers

845

views

When creating a recipe, what determines whether 2 ingredients will go well together?

food-science

dec 3 '10 at 20:05 Aaronut♦ 35.1k

1

5

votes

7

answers

3

kviews

What is the proper way to maintain a can opener?

equipment cleaning stainless-steel maintenance

dec 16 '10 at 17:31 Sam Holder 6,636

2

5

votes

2

answers

283

views

How can I best select a knife to purchase for learning how to sharpen?

knives sharpening

nov 8 at 16:57 Joe 25k

1

5

votes

4

answers

542

views

Gelpro Mats - do they work?

equipment

jun 10 '12 at 18:16 rumtscho♦ 26.7k

1

4

votes

2

answers

566

views

Does turning a gas stove on high move the heat to the outside of the pot?

stove gas

mar 31 '11 at 10:36 pyko 150

1

3

votes

1

answer

123

views

Microscope for cooking

equipment

apr 19 '11 at 0:54 mankoff 151

1

3

votes

1

answer

324

views

Is there grade/quality for spaghetti selection?

spaghetti

sep 5 '11 at 9:16 Walter A. Aprile 1,406

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