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53m
answered Bread from the machine always too soft, can't be buttered
14h
comment Refrigerate after opening, but why?
@DebbieM. The food you describe is not "open then refrigerate", it is shelf stable by itself, so it doesn't have to be covered by answers to this question.
14h
comment Refrigerate after opening, but why?
A word of caution for future readers of this excellent answer: this doesn't mean you can take anything, can it, and leave it on your shelf. Stephie is leaving out the whole "only certain foods are suitable so you should stick to published recipes" thing. And no, you can't know if your granny's recipe is suitable without submitting it for lab testing.
14h
answered What's the point of “cheese alternative” that has dairy in it?
15h
answered How to prevent shitakes from sticking to pan when sauteeing?
1d
awarded  Nice Answer
1d
revised can you refreeze pork after power outage
edited title
1d
comment toxicity in cookware
None of the materials you list are toxic in the sense of "you will drop dead after eating food prepared in these". The sense of "they might slightly increase your risk of common diseases" is probably what you are after, but it's not really something we can discuss here, as there is no conclusive information about this and it simply results in flame wars by those scared by preliminary results against those not scared about them.
Apr
29
answered How do I drain sauerkraut?
Apr
29
answered What can I do to fix/improve a dry cake?
Apr
28
revised Cheaper alternative to parmesan cheese?
removed link, since it was not too important and some people saw it as subtle spam
Apr
28
comment Making KFC-like chicken
We have a rule where we support people trying to recreate a dish they had in a restaurant, even if they seem to be worded like recipe requests. I added the correct tag and reworded the title.
Apr
28
revised Making KFC-like chicken
changed the title's reference to a recipe request, as those are not accepted here
Apr
27
reviewed Reject What can I add to Splenda solution to prevent spoilage?
Apr
27
comment Possible substitue for vinegar
I wonder how you came to your list, but it isn't very helpful. It lacks some of the most common edible acids (malic and lactic at least, maybe more), cites an unusual source for oxalic acid (tomato), lists oxalic as a good substitute for vinegar even though it is toxic and cannot be consumed at levels comparable to vinegar consumption, and suggests two fatty acids, which are chemically indeed an acid, but culinary completely unsuited as a vinegar substitute.
Apr
26
comment Why did my pavlova not bake properly?
More specific is of course always better, but I find the answer nice enough for a +1 as-is. I wouldn't have thought of the "cool and dry overnight" step.
Apr
25
awarded  Enlightened
Apr
25
awarded  Nice Answer
Apr
25
comment Optimal cooking tool for long-duration steaming
@Kyle.Belanger thank you. I removed the sentence which asked for specific models, in case somebody else reads it the way I did. It is much clearer now what you were asking.
Apr
25
revised Optimal cooking tool for long-duration steaming
removed the reference to models