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Dec
2
answered Substitute for coconut milk in curry
Nov
23
awarded  Enlightened
Nov
23
awarded  Nice Answer
Nov
18
answered Is there a reason for storing ground spices separately (unmixed)?
Nov
17
answered How to store cut potatoes for the morning?
Nov
15
answered What is the difference between crème anglaise and crème pâtissière?
Nov
10
awarded  Nice Answer
Nov
10
answered What are the advantages of serving fries in a metal cone?
Nov
4
answered Can I substitute olive oil for butter/shortening in pie crust?
Oct
3
answered Substitutions for canned diced tomatoes
Oct
3
comment What is the liquid that forms after chicken goes through the freeze-thaw cycle, and how can I extract it more efficiently?
@josh you may not want to do that. If it works, it'll ruin the texture of the chicken. If it doesn't, you're just wasting time and energy.
Oct
1
answered What is the liquid that forms after chicken goes through the freeze-thaw cycle, and how can I extract it more efficiently?
Sep
27
answered Can avocado substitute the 'fat' in cake baking?
Sep
27
comment Pre-frosting cake with jelly
@Joe, if you make this an answer, we'll be able to upvote it.
Sep
25
awarded  Nice Question
Sep
21
answered Why does my apple crumble develop a bitter aftertaste?
Sep
19
answered How can I prevent the cocoa in my hot chocolate from solidifying over time?
Sep
9
comment Pudding Control Sample measurements
you don't have to figure it out. There are ISO standards for conducting taste-tests. ISO 1839 specifically deals with tea, but I'm sure the basic methodology is applicable.
Sep
8
comment Pudding Control Sample measurements
How about making the pudding tasting a party. Make a small (but not tiny) batch of each recipe and invite twenty of your closest friends to the tasting. You can't perform accurate science with a cohort of one, surely.
Sep
8
answered Vegetarian replacement for pork mince in Chinese style stir fry