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2 votes
1 answer
146 views

How a liquid chamoy will affect proportions in ice cream making

1 vote
2 answers
61 views

Heat/Fire hazard with over the range convection oven?

3 votes
4 answers
6k views

Removing oil bubbles from bolognese sauce

9 votes
3 answers
22k views

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1 vote
1 answer
156 views

Are my home canned dill pickles safe to eat?

3 votes
1 answer
231 views

What is the difference between whole grain wheat and whole wheat?

8 votes
2 answers
5k views

What are these brown lines in my apple?

3 votes
5 answers
4k views

Why does my invert sugar always crystallize?

4 votes
0 answers
59 views

What happens to the cream and egg white in a Ramos Gin Fizz?

24 votes
9 answers
610k views

What temperatures do low-medium-high on the stove correspond to?

3 votes
1 answer
1k views

Why do most (all?) recipes call for cooked rather than dry beans?

0 votes
2 answers
71 views

Freezing matjes herrings in oil

3 votes
3 answers
144 views

What additional uses are there for a food dehydrator?

1 vote
0 answers
63 views

Is using a fermentation canary a well-known technique?

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