Hottest Questions Today

6

votes

3

answers

2k

views

Whipping heavy cream with melted chocolate

modified 5 hours ago Ian 167

1

vote

1

answer

119

views

Am I cooking mushrooms wrong?

flavor mushrooms

answered 2 hours ago GdD 42.2k

0

votes

1

answer

46

views

What do Bernaise sauce and fruit smoothies have in common?

sauce ingredient-selection allergy ingredient-list

modified 14 hours ago moscafj 31.4k

23

votes

14

answers

8k

views

Keep milk (or milk alternative) for a day without a fridge

substitutions storage-lifetime milk

answered 14 hours ago zedmelon 21

32

votes

5

answers

13k

views

Can a pizza stone be fixed after soap has been used to clean it?

cleaning pizza-stone

answered yesterday Greg Nickoloff 141

0

votes

0

answers

33

views

Making my first sourdough starter (and bread of course)…any tips? [on hold]

sourdough sourdough-starter

modified 19 hours ago Michael Ben David 261

0

votes

1

answer

39

views

I left porkchops out to thaw over night can i cook them still [on hold]

pork-chops

answered 21 hours ago Halhex 548

0

votes

1

answer

40

views

I bought multigrain bread from the store last week (panera brand) and it has white smelly patch

bread

answered yesterday Stephie♦ 39.5k

15

votes

4

answers

7k

views

Why should I cook the flour first when making bechamel sauce?

sauce food-science bechamel

modified Jul 16 at 10:57 Basil Bourque 455

0

votes

0

answers

25

views

Do I need to adjust quantities when substituting barley flour for plain wheat flour?

flour barley

modified yesterday moscafj 31.4k

3

votes

1

answer

39

views

When to add the rye flour if it really makes a difference?

baking bread sourdough

answered yesterday GdD 42.2k

20

votes

2

answers

6k

views

What is this old “lemon-squeezer” shaped pan

equipment cast-iron

modified Jul 15 at 13:38 Cindy 15.9k

6

votes

3

answers

126

views

Baking soda to cancel acidity?

baking-soda acidity

answered 15 hours ago George M 1,646

3

votes

2

answers

312

views

What would happen if I blended (liquified) onions and then reduced the result?

onions blender reduction

modified yesterday Behacad 600

3

votes

1

answer

254

views

Are all the processing steps of tofu harmless?

food-safety food-science tofu food-processing

modified 2 days ago aslisabanci 121

3

votes

2

answers

174

views

What part of oatmeal cookies are making them soft / chewy?

baking cookies chemistry oats

answered yesterday Backyard Chef 408

14

votes

2

answers

2k

views

Is there a way to handmake alphabet pasta?

pasta soup

answered Jul 15 at 9:10 Cindy 15.9k

19

votes

3

answers

4k

views

Why did my rum cake turn black?

food-safety cake aluminum-cookware

modified Jul 13 at 19:43 Halhex 548

1

vote

1

answer

128

views

Is this yeast on my sauerkraut?

food-safety yeast fermentation sauerkraut

answered yesterday bob1 2,065

2

votes

3

answers

100

views

Shell-on Frozen Prawns and Power Outage

frozen shellfish

answered 2 days ago elbrant 1,253

3

votes

2

answers

274

views

Why are my beef short ribs still chewy after 5 hours?

slow-cooking ribs

modified yesterday Lars Panzerbjrn 113

5

votes

1

answer

269

views

Cherries + 2% salt + 1 week at room temperature =?

fermentation alcohol cherries

modified Jul 15 at 0:35 moscafj 31.4k

21

votes

3

answers

6k

views

How to know if blackberries are safe to eat?

storage-method mold

modified Jul 10 at 7:11 user76453 1

2

votes

2

answers

57

views

Why should i add the butter after i knead the main ingredients when making a bread? [on hold]

bread

answered Jul 15 at 22:59 NSGod 496

7

votes

6

answers

870

views

Meat Substitutes [closed]

substitutions meat tofu

modified Jul 11 at 14:05 J Crosby 423

1

vote

2

answers

139

views

How do I separate my melted rock candies?

candy melting

answered Jul 16 at 11:29 rlqd 1

3

votes

4

answers

240

views

what material should i use for cutting board?

cutting-boards

answered Jul 14 at 6:18 Lucy 24

-1

votes

1

answer

149

views

Weber grill lid is disintegrating [on hold]

equipment grill

answered Jul 16 at 0:48 Community♦ 1

3

votes

1

answer

132

views

Turning focaccia upside down before topping

baking bread rising leavening focaccia

modified Jul 15 at 20:45 Francesco Zambolin 206

5

votes

3

answers

123

views

Does glucose used is added to sugar quantity in recipes like ice creams?

food-science ice-cream honey sorbet glucose-syrup

modified Jul 14 at 1:56 Francesco Zambolin 206

3

votes

6

answers

2k

views

What is the measurable difference between dry basil and fresh?

herbs

modified Jul 9 at 21:35 Peter Mortensen 136

3

votes

2

answers

103

views

What material is best for cast iron handle covers?

equipment cast-iron

answered Jul 15 at 17:08 Joe 62.6k

26

votes

5

answers

10k

views

Can I deep fry food in butter instead of vegetable oil?

frying butter deep-frying

modified Jul 3 at 15:23 rtaft 101

3

votes

1

answer

74

views

Safety of (re)cooking potentially raw beef from delivery

food-safety beef restaurant

answered Jul 13 at 19:02 moscafj 31.4k

3

votes

1

answer

88

views

Yellow sticky film on coconut meat - is it bad?

coconut

answered 2 days ago Juliana Karasawa Souza 626

2

votes

1

answer

190

views

Mold from cheese on sausage, is it safe to eat?

food-safety cheese sausages mold salami

modified Jul 15 at 9:13 C. Crt 58

7

votes

2

answers

3k

views

Could you brine steak?

salt brining

answered Jul 8 at 16:46 zetaprime 2,629

16

votes

3

answers

3k

views

What are the effects of abstaining from eating a certain flavor?

flavor

modified Jul 6 at 20:37 Halhex 548

4

votes

1

answer

61

views

Coriander Seeds

storage-method mold coriander

answered Jul 13 at 6:51 Chris H 22.9k

2

votes

2

answers

83

views

Burners too big on cooktop

propane-cooktop sauce-pan

answered Jul 13 at 13:13 Willk 1,611

57

votes

5

answers

10k

views

Why do you need to heat the pan before heating the olive oil?

olive-oil heat

answered Jun 21 at 20:15 chandp 41

9

votes

4

answers

2k

views

How to understand flavors and when to use combination of them?

flavor learning

modified Jul 6 at 12:28 Kat 145

15

votes

4

answers

2k

views

Advice for making/keeping shredded chicken moist?

chicken reheating chicken-breast

answered Jul 2 at 19:06 Joe 62.6k

4

votes

1

answer

157

views

Do “Chinese Ironwood” cutting boards dull knives quickly?

knives cutting-boards

answered Jul 11 at 20:38 J Crosby 423

8

votes

5

answers

274

views

Keeping meat in salt water

food-safety salt raw-meat

answered Jul 11 at 6:59 Arctiic 91

1

vote

1

answer

195

views

What is the setting for the strongest brew on my coffee maker?

coffee

modified Jul 16 at 12:40 Francesco Zambolin 206

0

votes

2

answers

192

views

its harmful to eat not very well cooked beef?

beef raw-meat

modified Jul 9 at 22:39 Lee Daniel Crocker 666

2

votes

1

answer

143

views

Perpetual stew-like stock using the fridge: is it a good idea?

storage-lifetime refrigerator stock broth

modified Jul 11 at 14:30 C. Crt 58

Top Questions

Looking for more? Browse the complete list of questions, or popular tags. Help us answer unanswered questions.