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1h
reviewed Approve Does it pay to store instant coffee in the freezer?
18h
reviewed Approve Refreeze ground hamburger as hamburgers after thawing?
19h
comment Stew in a sealed container left unrefridgerated overnight - OK to eat?
@conradj no, neither the type of (already cooked) food nor the container matters. If you are not aware of basic food safety rules, we have a writeup: cooking.stackexchange.com/tags/food-safety/info
20h
answered Stop my pot splashing me
21h
comment Making white vinegar, question about rice wine
@Escoce please don't tell people to ask on another SE site "as well". Cross posting within the network is not allowed even when topics overlap. If this is on topic for Homebrew, we'll have to migrate, because brewing is not in our scope (see cooking.stackexchange.com/help/on-topic). I contacted the moderators from there first, because I am not sure if this falls in their scope. If it does not, I won't migrate.
1d
comment Do grocery stores have to tell you if meat has been previously frozen
I closed as unclear, as the comments make it obvious that there are multiple different interpretations. One of them would indeed be a duplicate. The other is also unclear, as the jurisdiction has not been mentioned, and I am also not sure that it is on topic at all, since we are not giving legal advice here.
1d
comment Do you achieve better results from marinating if you poke holes in the meat beforehand?
Again, why do you think the juice will go into the meat at all? And if it does, so what? The amount per hole will be in the microliter range.
2d
comment Do you achieve better results from marinating if you poke holes in the meat beforehand?
I can't imagine that there would be any reason for doing that - how do you expect the marinade to flow into the meat through poked holes?
2d
comment How do I lessen the effects of thickening caused by roux?
@Jay I don't know. I've never done it on purpose, I've just ruined pies with a combined yollk-starch filling by not cooking the egg sufficiently.
2d
answered How do I lessen the effects of thickening caused by roux?
Feb
4
revised Can milk chocolate candy be used as a chocolate substitute in fudge?
title did not make clear what the real question is
Feb
4
comment Which is better for breakfast: yogurt or cabbage?
Hello titov_andrei, I'm afraid we don't take this kind of question. Our site is for questions about preparing food specifically, not everything about food. Also, nobody can tell you which food to eat, there is no single true answer to that.
Feb
3
comment Buying a “blender” that can purée a potato
Catija is correct, product recommendations are off topic. I don't think this is a duplicate, because the other question is about general use and you have much more specific requirements. But we can't tell you which model to get, or what to do to find it. That's why I had to edit out a part of your question. The best we can hope is that someone knows exactly which characteristic of a blender makes it suitable for your purpose.
Feb
3
revised Buying a “blender” that can purée a potato
removed shopping recommendation information
Feb
3
comment The ultimate chapati
Hello Jack, you have some very good questions there! But we cannot really answer them all at once. If you would split that up and post it as multiple separate questions, that would work well. Not only does it make the questions manageable, it also allows people to more easily find the information about a specific problem, and you get more reputation, as each question will be upvoted separately. Also check if some of them are duplicates - I am certain we have had the "foll in flour or oil" before, for example.
Feb
3
comment How to make homemade pinto beans taste like canned refried beans?
@NateEldredge you're right that there could be a new question in there. Note that "who comes up with servings" has already been asked though, so it would be about some more specific detail.
Feb
3
comment To what extent is curcumin destroyed by boiling?
Hello Marc, health discussion is off topic here. The exception of the "nutrient-composition" tag requires that neither the answers don't discuss whether it is healthy to eat the nutrient or not. So I had to remove that part and leave the one which is a direct answer.
Feb
3
revised To what extent is curcumin destroyed by boiling?
removed discussion of health properties of curcumin
Feb
3
comment How can I remove burnt smell from white sauce?
Catija is right, we have had the question about proper roux making before. It seems that every combination of cold/hot milk and cold/hot roux works as soon as the cook has mastered that combination, but that every cook learns a different one and then starts swearing that the others are wrong and will always clump.
Feb
3
comment New Oven Smell. Can the Consumer Protection Agency do anything for us?
Hello Verbena, note that we are here to help people with problems they encounter with cooking. We don't accept all possible types of question. Both rhetoric questions and rants which ask for validation of your indignant anger with something don't have a place here. See also cooking.stackexchange.com/help/dont-ask.