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0 votes
0 answers
32 views

Is MAPP Substitute gas safe for searing meat and Creme Brulee etc?

8 votes
1 answer
127k views

Why did my roast beef turn out chewy and not tender? Where did I go wrong?

6 votes
4 answers
592 views

Why my pizza dough turned out so filling and heavy on the stomach?

0 votes
1 answer
45 views

How much dried woodruff in vinegar?

12 votes
8 answers
7k views

Suggestions for easy peanut butter clean-up

3 votes
5 answers
9k views

Oat Flour for pasta not rolling well?

1 vote
1 answer
91 views

Does microwaving/grilling tomatoes leave them a bit raw/undercooked?

3 votes
10 answers
12k views

How can I make my ice cream soft as it is too hard to carve straight from the fridge?

9 votes
6 answers
2k views

Chilis that taste like habanero

6 votes
1 answer
129 views

Can you deep fry soaked but uncooked whole chickpeas or are there safety or other issues that makes this a bad idea?

6 votes
1 answer
128 views

When an induction hob offers a temperature control mode, what (and how) is it measuring?

4 votes
1 answer
658 views

Is there any significance to great northern beans being wrinkled before soaking?

0 votes
1 answer
118 views

How long are standard sticks of butter in the USA?

1 vote
1 answer
61 views

Rice milk + hojicha - why did it curdle?

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