Hottest Questions Today

0

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0

answers

14

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How to get surface of sourdough presentable [duplicate]

sourdough

asked 2 hours ago user93945 1

1

vote

1

answer

31

views

Thermal Properties of Seasoned vs Anodized Aluminum?

modified 2 hours ago FuzzyChef 33.7k

2

votes

2

answers

63

views

Why not incorporating eggs at the last moment when making crepes?

food-safety eggs batter pancakes crepe

modified 5 hours ago rumtscho♦ 113k

4

votes

2

answers

348

views

Using manual egg beater to cream eggs and sugar

equipment eggs sugar

modified 6 hours ago Anastasia Zendaya 2,958

2

votes

2

answers

107

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Sourdough Starter: Very fast rise (doubles in an hour)

baking sourdough-starter

modified 3 hours ago FuzzyChef 33.7k

2

votes

1

answer

88

views

Why should entrecôte meat apparently be cut into slices before served?

meat frying grilling

answered 7 hours ago Tetsujin 19.9k

0

votes

2

answers

53

views

Options for adding sauce to naked ribs?

meat sauce ribs

answered 1 min ago Anastasia Zendaya 2,958

1

vote

3

answers

85

views

Cooking guide for individual ingredients (not full recipes)?

cookbook organization

answered 2 hours ago rumtscho♦ 113k

0

votes

1

answer

85

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Can uncooked rice be stored in the freezer or refrigerator?

storage-method rice storage grains

modified 20 mins ago Anastasia Zendaya 2,958

0

votes

2

answers

52

views

Shoulder Steak vs London Broil

meat

answered 24 mins ago Peter Duniho 408

0

votes

0

answers

22

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List request: What substances besides salt and acetic acid can be used for pickling? [closed]

pickling

asked 17 hours ago frogeyedpeas 101

1

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0

answers

14

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What dishes can be made with an oven cooked smoked cured gammon joint (highly salted)? [closed]

soup gammon

asked 17 hours ago Chuko 21

5

votes

1

answer

741

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Food safety of custard slice

food-safety eggs custard

modified 2 days ago Stephie♦ 49.7k

4

votes

1

answer

126

views

What characterizes a soup that holds well in a buffet setting?

soup

answered 13 hours ago FuzzyChef 33.7k

10

votes

2

answers

1k

views

How to make coffee-infused butter?

coffee butter infusion

answered May 14 at 10:24 moscafj 54.5k

0

votes

2

answers

55

views

Kitchen aid artisan: won't turn on lower speeds

stand-mixer

answered yesterday Sneftel 14.6k

0

votes

1

answer

88

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What is this substance in my canned ground beef?

canning ground-beef

answered 2 days ago A_S00 1,178

22

votes

2

answers

7k

views

Are these small yellow things on my lettuce worms?

greens lettuce

modified May 10 at 12:57 Anastasia Zendaya 2,958

1

vote

1

answer

66

views

Can excess salt in a cured gammon joint be removed after it has been roasted?

salt roast gammon

modified 18 hours ago Chuko 21

17

votes

14

answers

3k

views

How can I separate the lid from a can that has a pull-tab/ring without flinging food everywhere?

cleaning canning

modified 22 mins ago Anastasia Zendaya 2,958

3

votes

1

answer

89

views

Cocktail infused Creme Brulee?

sous-vide alcohol cocktails creme-brulee

modified May 14 at 13:21 Anastasia Zendaya 2,958

20

votes

7

answers

7k

views

Can I dissolve mint in water and drink it?

water herbs drinks grinding mint

modified May 9 at 12:55 Anastasia Zendaya 2,958

1

vote

1

answer

37

views

Which emulsifer to use for low viscosity emulsions of 10-20% fat and water

food-science emulsion additives

answered May 14 at 6:08 AMtwo 4,466

3

votes

1

answer

98

views

Why are stems common in packaged raisins but uncommon in breakfast cereals?

dried-fruit cereal

answered May 13 at 7:25 Chris H 34.6k

2

votes

3

answers

224

views

Aside from saving gas or electricity, why cover the pot?

flavor boiling italian-cuisine pot lid

answered May 12 at 15:40 Joe 71.3k

2

votes

1

answer

108

views

Is sour milk, soured milk, and milk that has gone sour, all the exact same thing?

milk fermentation language spoilage buttermilk

modified 2 days ago Matthew Christopher Bartsh 141

3

votes

0

answers

120

views

What is white meat and dark meat in Canada KFC?

chicken meat poultry

modified May 13 at 6:45 maP1E bluE 139

12

votes

3

answers

5k

views

Are all stainless pans necessarily non stick?

stainless-steel

modified Apr 30 at 7:16 Basil Bourque 564

7

votes

2

answers

168

views

How do I peel prosciutto from wax paper without it coming off in strips?

ham salami

answered May 11 at 15:42 Anastasia Zendaya 2,958

2

votes

3

answers

134

views

Is buttermilk another term for sour milk or some part of sour milk?

milk buttermilk

answered May 13 at 23:25 FuzzyChef 33.7k

6

votes

1

answer

94

views

Does starch thickened custard get thinner after a few days?

custard starch consistency

modified May 11 at 17:33 Anastasia Zendaya 2,958

0

votes

1

answer

66

views

Hard and brittle fat as cocoa butter alternative

texture fats consistency

answered May 12 at 11:17 rumtscho♦ 113k

12

votes

4

answers

2k

views

Care and warping of wooden chopping board

cutting-boards

answered May 12 at 3:20 Anastasia Zendaya 2,958

4

votes

2

answers

91

views

Can agar be melted in oil?

cheese vegan thickening

modified May 11 at 18:47 moscafj 54.5k

11

votes

3

answers

1k

views

Converting bread recipes for an overnight rise?

bread yeast refrigerator rising retarding-bread

modified May 8 at 14:13 Anastasia Zendaya 2,958

0

votes

2

answers

113

views

How to get rid of raw onion smell while doing Gojju when forgotten to fry the onions

indian-cuisine onions smell

answered yesterday chelwin 21

1

vote

1

answer

170

views

Is Wagyu ground beef too beefy?

ground-beef chili

answered May 12 at 18:13 xuq01 300

2

votes

1

answer

172

views

What are the reasons for using an egg whisk to cook scrambled eggs?

equipment scrambled-eggs

modified May 10 at 13:31 Mark Wildon 1,926

1

vote

4

answers

240

views

Why should rice be cooked uncovered?

flavor rice boiling

answered May 10 at 13:22 Anastasia Zendaya 2,958

3

votes

1

answer

561

views

Cake not rising - too many wet ingredients?

baking substitutions cake food-science rising

modified May 8 at 14:29 Anastasia Zendaya 2,958

8

votes

5

answers

5k

views

How do I make my blended soup a more appealing colour?

vegetables soup tomatoes color greens

modified Apr 25 at 12:25 Anastasia Zendaya 2,958

1

vote

3

answers

70

views

Storing Self-Made Cookies/Brittles/etc longer: ingredients and techniques

baking food-preservation storage mold fresh

answered May 9 at 21:58 Pat Sommer 4,683

0

votes

0

answers

18

views

Do I need to add liquid to my slow cooker dish? [duplicate]

slow-cooking stock chicken-breast

asked May 12 at 11:36 SnookerFan 153

2

votes

1

answer

91

views

Why does slightly cooked (wilted) spinach give me dry mouth but not raw or fully cooked?

vegetables cooking-time spinach

answered May 9 at 22:04 Pat Sommer 4,683

3

votes

2

answers

65

views

Can I add body to vegan stock with carrageenan?

sauce stock vegan vegetarian

answered May 8 at 22:10 Pat Sommer 4,683

-1

votes

2

answers

210

views

How to maximize shelf-life of freeze-dried food beyond 25 years? How far can this be exceeded?

storage-method storage-lifetime food-preservation spoilage dehydrating

modified May 8 at 14:26 Anastasia Zendaya 2,958

1

vote

1

answer

169

views

Brisket been cooking for 4 hours and rock hard — what am I doing wrong?

meat cooking-time texture brisket braise

modified May 13 at 15:26 Anastasia Zendaya 2,958

2

votes

1

answer

100

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Sugar content of food

food-science sugar

modified May 9 at 18:50 Anastasia Zendaya 2,958

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