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Top Questions

0 votes
1 answer
20 views

Safety of letting cooked food go cold

2 votes
1 answer
243 views

Coffee in mug making buzzing noise

13 votes
2 answers
2k views

Cocoa vs cacao pâte vs 100% dark chocolate

0 votes
1 answer
57 views

Which gives a lighter texture to bread dough - wheat bran or oat bran?

7 votes
2 answers
3k views

What does it mean for a liquid to "crack"?

10 votes
3 answers
3k views

How do they get double cream to have a higher fat content than heavy cream?

4 votes
1 answer
734 views

What is the main additive that makes spices stick to potato chips?

0 votes
0 answers
101 views

Health Benefits of Himalayan Pink Salt vs. Table Salt? [closed]

0 votes
1 answer
68 views

Room temp batter for cheese cake?

1 vote
2 answers
124 views

Butternut, spaghetti, or acorn squash, which is the best substitute for pumpkin in pumpkin pie?

-2 votes
2 answers
605 views

How to infuse starch into potato?

0 votes
1 answer
76 views

Extending shelf life of canned tomatoes [duplicate]

7 votes
3 answers
3k views

Is it true that a roasting pan shields the bottom of a turkey from heat in a conventional oven?

0 votes
0 answers
41 views

Snowball cookie pie crust recipe [closed]

1 vote
1 answer
77 views

Oat yogurt is lacking the right creamy structure

0 votes
1 answer
258 views

After the first 30 minutes of water thawing my 20 pound turkey, I discovered water had leaked into the wrapper. What can I do to save it?

7 votes
2 answers
2k views

Is there a device for separating the sediment from home made wine?

1 vote
2 answers
146 views

How to best fry burger patties/ cutlets?

6 votes
3 answers
4k views

Can a sealed jar be unsafe?

2 votes
1 answer
180 views

Why did my twice-baked potatoes turn to goo?

-1 votes
0 answers
67 views

Cooking time for Italian spaghetti sauce [closed]

2 votes
1 answer
170 views

Is there an official name for the pasta in between carbonara and cacio e pepe?

8 votes
3 answers
2k views

How can I keep large packs of ham fresh longer?

1 vote
0 answers
91 views

How to figure how many whistles to put in a pressure cooker? [duplicate]

0 votes
0 answers
65 views

Reason for poor result with steak [duplicate]

0 votes
1 answer
140 views

Are frozen berries safe in overnight oats?

1 vote
1 answer
71 views

Canning question [duplicate]

0 votes
1 answer
56 views

Will melted chocolate stick to cupcake papers?

0 votes
1 answer
193 views

Temperature to bake/warm up a pumpkin pie that isnt frozen

1 vote
0 answers
83 views

Is there any trick to cleaning up after grating frozen butter?

0 votes
0 answers
53 views

Ceramic hob protector when cooking [closed]

1 vote
2 answers
106 views

How much onion/garlic/ginger power can I add in 1kg of broiler chicken?

0 votes
0 answers
47 views

Cooking oil change [closed]

0 votes
2 answers
174 views

How can you cook a Spaghetti Carbonara sous-vide?

1 vote
1 answer
111 views

Does applying meat juices to roasts make them more moist?

1 vote
1 answer
88 views

When increasing the amount of a single ingredient in bread, how do I calculate how much to increase the others?

3 votes
3 answers
166 views

What is it about Malthouse flours that makes them so "special"?

0 votes
1 answer
80 views

I made a triple batch of plain cookies and realized I had added too much sugar..hard, crisp and very sweet. Can I make a sort of cake ball with it?

0 votes
1 answer
93 views

What is growing on my homemade blackberry vinegar?

3 votes
1 answer
102 views

What are the considerations in deciding which way up to roast a bird?

3 votes
1 answer
963 views

How to add extra turkey legs when cooking full turkey in an oven bag?

0 votes
0 answers
38 views

I’d like to make cranberry infused white wine to serve cold. Does anyone have a recipe? [closed]

2 votes
1 answer
322 views

Has My Cider Fermented?

1 vote
1 answer
158 views

Supermarket 'wonky apples'

0 votes
1 answer
55 views

Storing a brined turkey [duplicate]

0 votes
0 answers
64 views

I baked sourdough bread in metal loaf pan lined with parchment paper. The bread came out with black from the pan on the bread, can we eat it?

0 votes
1 answer
39 views

Cooking salmon quenelles souse-vide?

13 votes
5 answers
3k views

How can I prevent curdling when adding fruit to milk?


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