Hottest Questions This Month

23

votes

14

answers

8k

views

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

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

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

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

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

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

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

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

13

votes

5

answers

4k

views

How do I stop all the sauce from being absorbed and the pasta going soggy?

pasta

answered Jun 28 at 3:16 Sid Khullar 21

14

votes

3

answers

4k

views

Olive oil in Japanese cooking

substitutions oil japanese-cuisine

answered Jul 2 at 1:02 jpatokal 711

17

votes

2

answers

3k

views

Does squid ink pasta bleed?

pasta color squid

modified Jun 22 at 11:29 Duarte Farrajota Ramos 1,527

15

votes

1

answer

2k

views

What does the ash content of broken wheat really mean?

nutrient-composition wheat milling

modified Jul 1 at 16:53 Bilkokuya 704

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

7

votes

6

answers

870

views

Meat Substitutes [closed]

substitutions meat tofu

modified Jul 11 at 14:05 J Crosby 423

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

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

2

votes

3

answers

2k

views

Fully submerged water bath for stove top baking?

baking bread cake temperature oven

answered Jun 27 at 16:27 Joe 62.6k

12

votes

3

answers

3k

views

Cooking a nice pan seared steak for picky eaters

steak searing

modified Jul 2 at 7:47 GdD 42.2k

4

votes

2

answers

2k

views

Soda water first stored in refrigerator and then at room temperature

storage-method food-science storage

modified Jul 5 at 4:09 Vality 253

7

votes

2

answers

3k

views

Could you brine steak?

salt brining

answered Jul 8 at 16:46 zetaprime 2,629

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

6

votes

3

answers

2k

views

Whipping heavy cream with melted chocolate

chocolate cream whipped-cream ganache

modified 5 hours ago Ian 167

5

votes

2

answers

1k

views

Why is syrup added to a cake before frosting?

cake decorating

answered Jul 1 at 12:53 aashii 541

3

votes

4

answers

240

views

what material should i use for cutting board?

cutting-boards

answered Jul 14 at 6:18 Lucy 24

2

votes

4

answers

223

views

What makes rice wet?

rice boiling

modified Jun 23 at 7:18 Tetsujin 4,817

8

votes

5

answers

274

views

Keeping meat in salt water

food-safety salt raw-meat

answered Jul 11 at 6:59 Arctiic 91

5

votes

2

answers

223

views

What's a pan and what's a pot?

language pan pot

modified Jun 23 at 7:04 zetaprime 2,629

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

6

votes

3

answers

146

views

Cooking one-handed: things to watch out for

knife-skills

answered Jun 27 at 22:25 J Crosby 423

2

votes

5

answers

109

views

What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa

substitutions fruit pineapple salsa

answered Jun 26 at 14:12 jim 337

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

2

answers

362

views

What is the shelf life of dehydrated, precooked meals?

food-safety drying

answered Jul 2 at 9:43 rumtscho♦ 84.4k

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

6

votes

1

answer

179

views

What is the bright red ingredient in Japanese chicken curry katsu?

food-identification japanese-cuisine

modified Jul 4 at 17:12 jpatokal 711

6

votes

2

answers

135

views

Why does water always boil over when steaming shrimp?

steaming shrimp

answered Jun 24 at 13:35 John Catalano 11

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

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

375

views

Should you add specific garden-fresh herbs to a stew at the beginning or the end?

soup herbs

modified Jul 2 at 13:19 Max 11k

2

votes

1

answer

160

views

If a cheese sold as pasta-cheese does not melt, is it “cheese”?

cheese melting

answered Jul 5 at 18:15 Chris H 22.9k

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

4

votes

4

answers

118

views

What's the secret to pan-searing a steak with regard to oil's smoking point?

oil steak pan searing

modified Jun 28 at 15:26 J Crosby 423

4

votes

2

answers

133

views

Dietary Fiber with Crunchy Texture

low-carb calories fiber

modified Jun 21 at 14:04 Jan 394

1

vote

2

answers

99

views

Bottom of my charcoal grill keeps falling out

grilling barbecue charcoal

modified Jul 3 at 10:03 Tetsujin 4,817

2

votes

1

answer

143

views

Is there a Guide to non alcoholic ice cream floats?

ice-cream

answered Jul 2 at 9:15 Cindy 15.9k

2

votes

2

answers

139

views

Which kind of mortar and pestle replaces a blender?

equipment mortar-and-pestle

answered Jun 27 at 5:53 FuzzyChef 20.8k

3

votes

2

answers

128

views

How to make Vegemite at home

yeast

answered Jun 28 at 16:05 Tetsujin 4,817

2

votes

3

answers

124

views

Tips for making lean ground beef patties tender?

meat ground-beef

modified Jul 12 at 1:44 moscafj 31.4k

1

vote

2

answers

202

views

Why is my boneless beef tough and unedible?

baking meat

modified Jun 27 at 21:31 Halhex 548

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