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0 votes
1 answer
19 views

Safety of Tomato Sauce that pops

1 vote
1 answer
27 views

Hot liquid reverse spherification

0 votes
0 answers
29 views

Difference in nutrient profiles between beef and venison? [closed]

17 votes
7 answers
5k views

Is there an acceptable way of cooling red wine?

0 votes
0 answers
62 views

Less of a question, more of a challenge! [closed]

0 votes
1 answer
94 views

Where can I view the pricing evolution for a given type of food?

0 votes
1 answer
67 views

Are ripe tomatoes that much better for making catsup vs red but not as ripe

5 votes
1 answer
274 views

Can I replace matzo meal with flour in a popover recipe?

0 votes
2 answers
82 views

escoffier : Mackerel Anglaise

0 votes
0 answers
46 views

I need help finding recipes for my mint extract [closed]

1 vote
1 answer
64 views

Re bread: What is the best way to introduce steam into home ovens?

26 votes
3 answers
3k views

Does cooking food inside a pressure cooker and then leaving it locked preserve it similar to canning?

2 votes
0 answers
66 views

Are soaked pulses edible without cooking?

10 votes
2 answers
3k views

Will my meatloaf cook if the sauce is mixed into the meat

2 votes
1 answer
143 views

What do boiled tomato skins contribute?

0 votes
1 answer
93 views

Canning Commercial salad dressings

2 votes
1 answer
352 views

Modifying Pressure Cooker Timing for Beans

0 votes
0 answers
24 views

How to make stronger drip brewed coffee [migrated]

1 vote
2 answers
108 views

Can I reuse marinade used to marinate tofu?

3 votes
0 answers
70 views

Hot holding brisket elote/cream corn

3 votes
1 answer
100 views

Closest substitute for niçoise olives?

14 votes
2 answers
3k views

Can I freeze ice cream base before creaming it?

13 votes
2 answers
4k views

Some instant yeast went into my sourdough starter

0 votes
1 answer
54 views

Cook/chill/freeze soy mince

4 votes
2 answers
138 views

How to use mint & vanilla extracts when making ice cream?

1 vote
1 answer
82 views

How to tell AP flour from self-rising flour? [duplicate]

4 votes
1 answer
591 views

Applying seasoning to mushrooms

0 votes
0 answers
48 views

Can you steam eggs with other food? Is this healthy? [duplicate]

1 vote
1 answer
121 views

What's the most effective way to remove fat from beef stew?

0 votes
0 answers
79 views

Wood-Fired Pizza Ovens [closed]

2 votes
1 answer
193 views

How to get brown tops to my garlic knots

4 votes
0 answers
62 views

How does the speed of nigari addition to soy milk affect the resulting tofu?

0 votes
1 answer
128 views

Worried about my potatoes and botulism

6 votes
1 answer
2k views

Is the green button on this frozen young turkey breast to be removed before being cooked in a slow cooker?

-1 votes
1 answer
187 views

Why is asking for no white sauce on shawarma so controversial?

3 votes
1 answer
67 views

Best Practices for Cooking Rueditas?

6 votes
3 answers
3k views

Mixing pineapple with Curd/Milk

2 votes
1 answer
101 views

Should homemade mayonnaise made from pasteurized eggs still go through the "keep at room temperature >24h before refrigerating" process?

1 vote
1 answer
172 views

Are my boiled eggs ok to eat?

2 votes
1 answer
119 views

Handheld pepper grinder for a wet (and therefore sticky) powder?

3 votes
1 answer
1k views

Water concentration of butter post-melt

0 votes
1 answer
85 views

Why are my marshmallows getting crunchy after baking?

2 votes
1 answer
90 views

Pre-soaking pulses - Is there a way to slow down fermentation?

2 votes
1 answer
169 views

Black stains developed on the bottom on stainless steel pot

1 vote
1 answer
146 views

Significance of liquid in packaged chicken breasts

0 votes
2 answers
107 views

What is the perfect way to boil hakka/chowmein noodles?

2 votes
1 answer
84 views

Should I store chili crisp in the refrigerator?

1 vote
1 answer
73 views

Can you soak clams in a salt water pool for a couple of hours


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