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Top Questions

0 votes
0 answers
25 views

Is a soybean puree safe to eat if cooked for a constant 195°F, but not heated to boiling?

14 votes
3 answers
5k views

Does the oven temperature for a lasagna really matter?

0 votes
1 answer
53 views

Temperature of Dripping Chicken Juices

1 vote
2 answers
79 views

What is a reasonable substitute for Korean soybean paste (also known as "Doenjang " or 된장 or 된醬)?

4 votes
4 answers
2k views

Measure by mass vs. 'Spooned and Leveled'

4 votes
1 answer
804 views

Directions of puff pastry folds

-1 votes
0 answers
139 views

Should I preheat to pan fry to the Leidenfrost degree? [duplicate]

0 votes
1 answer
114 views

I accidentally put my cooked steak on the same cutting board the raw steak was seasoned on [closed]

0 votes
1 answer
80 views

Carrot cake substitute's

1 vote
1 answer
53 views

Temperature for chicken on skewers [duplicate]

0 votes
0 answers
79 views

What ingredients in this particular recipe of ready meal Chilli Con Carne and Rice would give the mood-boost I experience after eating? [closed]

0 votes
0 answers
98 views

I dislike cooking if anyone else is in the kitchen -- is this normal? [closed]

7 votes
6 answers
3k views

Is there some sort of kitchen utensil/device like a cylinder with a strainer?

6 votes
2 answers
249 views

Does it matter where you put things in the microwave?

0 votes
0 answers
75 views

Why is the inside of my egg shell/outside of my cooked egg purple?

1 vote
0 answers
76 views

How does one balance out the bitterness from accidentally adding too much dried herbs without it tasting to much like the balancer?

3 votes
2 answers
113 views

Pot roast - cook for 4 hours

5 votes
1 answer
853 views

How precisely does the five ways of cooking an egg, and the issue of low/high heat less/more cooking time, affect the resulting protein?

-1 votes
1 answer
92 views

What ratio in grams makes a "complete protein" when combining lentils and rice? [duplicate]

2 votes
1 answer
83 views

How to avoid oil droplets getting on wall when frying? [duplicate]

1 vote
2 answers
137 views

How to fry cornstarch-coated tofu in a metal pan without sticking

12 votes
1 answer
2k views

What is a curate in English scone culture?

0 votes
1 answer
81 views

Old macadamea nuts have a brightly bitter taste?

10 votes
3 answers
2k views

What aspects define how present the garlic taste in an aglio e olio pasta becomes?

3 votes
1 answer
1k views

What exactly is beef bone extract, beef extract, beef fat (all powdered form) and where can I find it?

4 votes
5 answers
1k views

Clear jel to thicken the filling of a key lime pie?

7 votes
5 answers
2k views

What can I add to my too-wet tuna+potato patties to make them less mushy?

0 votes
0 answers
72 views

Safety Sourdough Banana Bread with Long Fermentation

4 votes
1 answer
92 views

Should buckwheat flour be made from unhulled buckwheat or from the groats?

3 votes
2 answers
135 views

Pork Butt up to 160 when I left to run errands then smoker ran out of pellets - meat back down to 120 when I got home. Is it safe to finish in oven?

3 votes
1 answer
172 views

How can these cream milk fat percentages be correct?

0 votes
0 answers
99 views

My aubergines have turn out hard skinned in an otherwise very tasty parminga can I do any think to rectify this? [closed]

2 votes
1 answer
818 views

Liquid exited the jar during canning, is this safe to use

1 vote
0 answers
71 views

How long can home-made sausages stay in a fridge without risking botulism? [duplicate]

0 votes
1 answer
92 views

Can melted chocolate covered coffee beans be put in the freezer to restore them

0 votes
2 answers
180 views

Food processor unable to grind bread cubes

4 votes
0 answers
60 views

Can I use any kind of wheat dextrin in place of Evercrisp?

2 votes
1 answer
390 views

Can I cook eggs in a pan with a plate as a cover?

2 votes
0 answers
65 views

How can I improve the presentation of a buffet? [closed]

3 votes
1 answer
92 views

Do I have to scald home made soy milk when making yoghurt with a machine

3 votes
2 answers
727 views

Can you cook tomatoes in water without leaking/bursting them?

0 votes
0 answers
97 views

Old El Paso Whole Green Chiles - No Water in Can

0 votes
1 answer
132 views

Does wheat flour make home-made cheese taste like chedder?

4 votes
2 answers
1k views

When do you know you're "done" cleaning a very dirty grill (was not used for about 7 months) [duplicate]

4 votes
1 answer
494 views

How to fridge/reheat stew so it still tastes good?

1 vote
2 answers
98 views

For soups, bisques, and chowders, can a chef prepare a vegan substitute for milk by mixing white bleached wheat flour with water?

0 votes
1 answer
141 views

Can I cook using pre-made seasoned flour

13 votes
6 answers
4k views

Serious device for making hummus at home


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