questie760's user avatar
questie760's user avatar
questie760's user avatar
questie760
  • Member for 12 years, 6 months
  • Last seen more than 10 years ago
14 votes

What causes chicken fat on the surface of soup, and does it add flavor to the dish?

7 votes

Are refried beans supposed to be slimy and nasty smelling?

5 votes
Accepted

Cabbage Slaw w/ Teriyaki?

4 votes

Marinating in yogurt

4 votes
Accepted

Why does my red wine reduction go 'grainy'?

4 votes

Can I substitute 70% chocolate for unsweetened chocolate in a cake recipe?

3 votes

Why didn't my jello set?

3 votes

Why did my French onion soup with 'red' onions come out tasteless and bland?

3 votes

Adjusting the baking time for large cakes?

2 votes

Should I roast meat/bones before making stock out of it?

2 votes

Should I let stock cool with the bones/veg still in it?

2 votes
Accepted

How can tuna/bonito be tested for histamine?

2 votes

Do beef bouillon cubes expire or cause expiration?

1 vote

Simmering split peas smell bitter - why?

1 vote

Homemade fresh garlic dressing fridge life

1 vote

Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?

0 votes

I'm baking an acorn squash. How long should I bake it for?

0 votes

Whole chicken roasting time

-1 votes
Accepted

Toasting spices with and without oil