Adam S's user avatar
Adam S's user avatar
Adam S's user avatar
Adam S
  • Member for 13 years, 2 months
  • Last seen more than 12 years ago
11 votes

How can I melt cheese for dipping?

10 votes
Accepted

Lunch meat is slimy on outside?

9 votes
Accepted

Which part of yellow cake batter gives it the yellow cake flavor?

8 votes

How can I recreate the flavour of instant ramen without the salt?

7 votes

How do you make tomato paste?

6 votes
Accepted

Is it safe to eat a pork loin that has been refrigerated for 6 days?

5 votes
Accepted

Why does my ice cream leave a waxy texture on the roof of my mouth?

5 votes

What do you use to measure the weight of ingredient?

4 votes

How can I achieve the same flavor and texture as roasted garlic without an oven?

4 votes

Achieving perfection via manual drip-brew coffee method

4 votes

What causes sticking and what can I do to reduce food sticking to my cast-iron skillet?

3 votes

Stew? Roast? Non-Braised Chicken?

3 votes

Getting Potato and Turnip Patties to hold together... how?

3 votes

Food that does not spoil, lightweight, energetic and balanced

3 votes
Accepted

What can I do with batter that has lumpy sugar in it?

2 votes

how to get a ciabatta with a more uniform shape

2 votes

What is the purpose of tempering chocolate?

2 votes

Can I partially bake a pie?

2 votes

How do I know if a frying pan is suitable for a glass ceramic cooker?

2 votes

Does the point at which salt is added to a dish affect how the flavor is changed?

2 votes

How do I prevent food from sticking to a standard (non-coated) pan?

2 votes

How do cooks prepare risotto in a restaurant?

1 vote

How to prevent sticking and get a nice searing on scallops

1 vote

how do I make my goat cheese creamy?

1 vote
Accepted

Safe to use some vanilla pods that have been fished out of another recipe?

1 vote

Preparing breaded pork chops

0 votes

Are there any 27" residential ovens that can accomodate a 3/4 sheet pan?

0 votes

Cleaning brown/gray spots on overheated stainless steel stock pot

0 votes

Thick carbon layer on wok?

0 votes

How should I boil green beans to keep them crisp?