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3 votes
2 answers
171 views

Is a polypropylene container safe for sous vide use?

8 votes
2 answers
560 views

For smash burger patties, are you supposed to wait until the meat releases from the pan before you flip it?

1 vote
1 answer
88 views

Do modern food stores have a code for "this package of ham was from a bad pig"?

4 votes
6 answers
24k views

Fresh vs canned tomatoes in Indian cooking

14 votes
3 answers
50k views

Can olive oil be substituted for vegetable oil in a box cake mix?

7 votes
2 answers
2k views

Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?

9 votes
2 answers
733 views

What caused this "lunar egg"?

5 votes
1 answer
58 views

When whipping cream, what is “custard-like consistency”?

1 vote
0 answers
49 views

How much is the flavour of a BIR curry affected by the aluminium pans used in takeaway restaurant cooking?

31 votes
19 answers
40k views

Secret to takeaway curry

21 votes
8 answers
105k views

What causes yogurt in sauces to split? How to prevent it?

2 votes
1 answer
112 views

Is there a known point of origin for Brined Cheeses?

13 votes
1 answer
2k views

Why do metal utensils scrape teflon pans more than wooden?

0 votes
1 answer
35 views

Sifted rye flour bread why is syrup needed

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