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4 votes
3 answers
116 views

What gives the gel like substance in tomato its flavour, how to utilise it when cooking?

1 vote
4 answers
10k views

Beef in my stew isn't tender

20 votes
10 answers
23k views

When cooking pasta in salted water how much of the salt is absorbed?

0 votes
1 answer
54 views

Dehydrating higher fat ground beef to make beef jerky

0 votes
0 answers
21 views

What organs of fish are these?

0 votes
1 answer
73 views

Expired diet soda tastes bitter

1 vote
2 answers
139 views

Is my fresh Rosemary still good?

0 votes
2 answers
92 views

Can sun dried tomatoes be eaten without rehydrating?

56 votes
12 answers
6k views

How should I care for my knives?

5 votes
4 answers
20k views

How do I keep my bread pudding from collapsing?

7 votes
7 answers
15k views

Knife to Cut Dough

1 vote
1 answer
39 views

Will dried tomatoes have the taste of tomato gel?

5 votes
1 answer
24k views

How do I clean a pot after boiling eggs?

4 votes
2 answers
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Do tinned anchovies need to be sold cold for food safety or quality reasons?

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