User Peter V

40 votes

Why use milk in scrambled eggs?

answered Jul 20, 2010 at 19:46

22 votes

Accepted

Why does my steak turn out well done when the temperature probe says it's only rare?

answered Jul 22, 2010 at 14:51

18 votes

What herbs and spices are in "Italian Seasoning"?

answered Jul 20, 2010 at 21:34

15 votes

Accepted

Beef Broth - What Went Wrong?

answered Jul 21, 2010 at 17:00

10 votes

Does kimchi go bad?

answered Jul 19, 2010 at 17:04

8 votes

How do I flip an egg when preparing it "over easy"?

answered Jul 21, 2010 at 15:35

8 votes

Accepted

How should I add wine to the sauce for my duck?

answered Jul 22, 2010 at 14:47

6 votes

What are the basics and options of brining meat, for example chicken?

answered Jul 22, 2010 at 5:05

6 votes

Accepted

Tips for grilling duck legs?

answered Jul 20, 2010 at 13:29

6 votes

Accepted

Adding spices before or after frying?

answered Jul 20, 2010 at 21:29

5 votes

Accepted

How should I use extra summer squash?

answered Jul 20, 2010 at 20:40

5 votes

How can I add a strong orange flavor to my dishes?

answered Jul 20, 2010 at 14:04

4 votes

What is the functional difference between imitation vanilla and true vanilla extract?

answered Jul 20, 2010 at 13:23

4 votes

BBQ Beef Brisket on a Propane Grill?

answered Jul 19, 2010 at 16:59

4 votes

How should I prepare Risotto

answered Jul 20, 2010 at 19:42

4 votes

Does butter really penetrate a steak when allowing it to rest after cooking?

answered Jul 20, 2010 at 19:49

4 votes

Accepted

How can I tell if a fish can safely be prepared "crudo"?

answered Jul 20, 2010 at 19:52

4 votes

Are the leftovers from making stock good for anything?

answered Jul 20, 2010 at 21:57

4 votes

Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?

answered Jul 20, 2010 at 22:08

4 votes

Accepted

How do you get a feel for the heat (direct heat)?

answered Aug 22, 2011 at 18:37

4 votes

Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?

answered Jul 22, 2010 at 5:45

3 votes

How should I cook bacon in an oven?

answered Jul 22, 2010 at 15:17

3 votes

What's the best way to get a charcoal taste on a propane grill?

answered Jul 22, 2010 at 15:50

3 votes

Is there any way to sous-vide without a machine

answered Jul 22, 2010 at 17:26

3 votes

What's the best method for making iced coffee?

answered Jul 19, 2010 at 17:25

2 votes

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

answered Jul 20, 2010 at 19:34

2 votes

Can you freeze mirepoix?

answered Jul 19, 2010 at 17:22

2 votes

Cup measurements: shake or scrape?

answered Jul 20, 2010 at 21:13

2 votes

How do I impart "extra" flavor with Sous Vide cooking?

answered Jul 22, 2010 at 18:45

2 votes

Accepted

What flavorings do you use for sour pickles?

answered Jul 22, 2010 at 5:08

Stack Exchange Network

45 Answers

Why use milk in scrambled eggs?

Why does my steak turn out well done when the temperature probe says it's only rare?

What herbs and spices are in "Italian Seasoning"?

Beef Broth - What Went Wrong?

Does kimchi go bad?

How do I flip an egg when preparing it "over easy"?

How should I add wine to the sauce for my duck?

What are the basics and options of brining meat, for example chicken?

Tips for grilling duck legs?

Adding spices before or after frying?

How should I use extra summer squash?

How can I add a strong orange flavor to my dishes?

What is the functional difference between imitation vanilla and true vanilla extract?

BBQ Beef Brisket on a Propane Grill?

How should I prepare Risotto

Does butter really penetrate a steak when allowing it to rest after cooking?

How can I tell if a fish can safely be prepared "crudo"?

Are the leftovers from making stock good for anything?

Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?

How do you get a feel for the heat (direct heat)?

Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?

How should I cook bacon in an oven?

What's the best way to get a charcoal taste on a propane grill?

Is there any way to sous-vide without a machine

What's the best method for making iced coffee?

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

Can you freeze mirepoix?

Cup measurements: shake or scrape?

How do I impart "extra" flavor with Sous Vide cooking?

What flavorings do you use for sour pickles?