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24 votes
4 answers
5k views

What do American chefs mean by "Red pepper flakes"? [duplicate]

Greybeard
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25 votes
9 answers
8k views

How to dispose large amount of wet sugar?

Justin Ohms
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44 votes
3 answers
6k views

"Room temperature" and "cool, dry place" -- are there actual temperatures associated with these canned phrases?

FuzzyChef
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23 votes
5 answers
4k views

Why is Diamond Crystal most usually recommended for kosher salt?

unlisted
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19 votes
3 answers
6k views

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fixit7
  • 498
8 votes
4 answers
3k views

Knowing temperature in oven with no preheat indicator

Greybeard
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14 votes
2 answers
3k views

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Xander Henderson
  • 801
17 votes
1 answer
3k views

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Greybeard
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10 votes
2 answers
3k views

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Cascabel♦
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14 votes
2 answers
3k views

For smash burger patties, are you supposed to wait until the meat releases from the pan before you flip it?

borkymcfood
  • 4,723
3 votes
5 answers
2k views

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Austin Hemmelgarn
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6 votes
2 answers
1k views

Preserving beef stock concentrate

GdD
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6 votes
3 answers
3k views

Is sugar in syrup necessary?

Ralph J
  • 215
8 votes
2 answers
3k views

When to put a dry cloth over an electric rice cooker?

Martin
  • 552
7 votes
1 answer
2k views

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FuzzyChef
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7 votes
2 answers
2k views

Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?

David
  • 101
2 votes
3 answers
2k views

What liquid should I use in a mango curry?

tripleee
  • 129
5 votes
2 answers
1k views

Adding baking powder to wet instead of dry didn't work. Why not?

rumtscho♦
  • 128k
9 votes
1 answer
1k views

Can I add thick cream to whipping cream to increase fat content and make the whipped cream more stable?

rumtscho♦
  • 128k
7 votes
1 answer
1k views

Is this process of canning jars safe?

Greybeard
  • 3,651
6 votes
2 answers
781 views

Can I freeze quince fruits before making jelly?

quarague
  • 401
5 votes
2 answers
2k views

Do stocks made with less water lack the same flavor as a stock made with lots of water?

dbmag9
  • 8,361
7 votes
1 answer
553 views

This dal makhani recipe has two water discard steps. Any idea why?

stjep
  • 171
7 votes
1 answer
201 views

What is a safe amount of juniper?

FuzzyChef
  • 49.9k
6 votes
1 answer
406 views

What is the correct way to use plastic wrap?

User65535
  • 301
6 votes
2 answers
265 views

Is a polypropylene container safe for sous vide use?

Greybeard
  • 3,651
3 votes
2 answers
349 views

Do modern food stores have a code for "this package of ham was from a bad pig"?

borkymcfood
  • 4,723
3 votes
3 answers
196 views

Seasoning ceramic pan just gets sticky

AMtwo
  • 8,303
3 votes
1 answer
284 views

Cooking (not baking) adjustments for altitude

perigon
  • 246
1 vote
2 answers
157 views

What veggies give the best results in a mirepoix?

rojomoke
  • 300
2 votes
1 answer
155 views

How would I manipulate this recipe (or another) to make Jäger Bomb flavoured macarons?

unlisted
  • 24.6k
4 votes
2 answers
117 views

How to make a gratin dauphinois stay together?

WoJ
  • 613
1 vote
1 answer
113 views

Do electric tea kettles make chlorinated water taste worse than microwaving it?

Esther
  • 1,655
4 votes
1 answer
112 views

Should pasteurizing homemade hazelnut spread and storing it in a sterilized container keep it fresh as long as Nutella?

TLSO
  • 141
5 votes
1 answer
111 views

When whipping cream, what is “custard-like consistency”?

Jerry Stratton
  • 738
5 votes
1 answer
142 views

Why remove blossom ends for canned tomatoes / marinara sauce?

FuzzyChef
  • 49.9k
3 votes
1 answer
129 views

Is there any benefit in adding egg to a durum semolina pasta?

jieyuuetrw
  • 1
4 votes
1 answer
160 views

Food safety when making Koji rice / kojikin

Alishba Masood
  • 1
2 votes
2 answers
145 views

What's the optimal temperature to dry cheese using oven or dehydrator?

borkymcfood
  • 4,723
4 votes
2 answers
84 views

Can you successfully use a wet filling with hot water pastry?

borkymcfood
  • 4,723
1 vote
1 answer
138 views

What baking sheet material(s) are best, and at least safe, in temperatures up to 550 (°F) degrees?

Ecnerwal
  • 12.5k
2 votes
1 answer
112 views

Alternative Flours Tortillas

rumtscho♦
  • 128k
1 vote
2 answers
121 views

Freezer without power how to tell if chicken is still good

quarague
  • 401
4 votes
2 answers
197 views

Crack at the bottom of bread

borkymcfood
  • 4,723
1 vote
2 answers
91 views

What kinds of stains are these and how do I remove them?

rumtscho♦
  • 128k
-2 votes
1 answer
146 views

Can I cook Tandoori chicken, chicken kebab, grilled chicken, and barbecue chicken on the gas stove?

moscafj
  • 67.1k
2 votes
1 answer
129 views

When measuring vinegar for salsa do I measure all vegetables or just the tomatoes?

borkymcfood
  • 4,723
0 votes
2 answers
100 views

What key skills are important when preparing onion and garlic

rumtscho♦
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