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Top Questions

6 votes
3 answers
4k views

Can a sealed jar be unsafe?

7 votes
5 answers
3k views

How can I alter this brownie recipe to make it chewier and more moist?

10 votes
3 answers
3k views

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

14 votes
2 answers
3k views

Cocoa vs cacao pâte vs 100% dark chocolate

8 votes
3 answers
2k views

How can I keep large packs of ham fresh longer?

-2 votes
2 answers
622 views

How to infuse starch into potato?

7 votes
2 answers
2k views

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

7 votes
1 answer
3k views

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

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?

4 votes
1 answer
791 views

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

7 votes
1 answer
588 views

Yield of construction gingerbread

4 votes
2 answers
623 views

Difference between wine and sparkling wine in cooking?

3 votes
1 answer
986 views

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

0 votes
1 answer
272 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?

3 votes
2 answers
544 views

What Advantage Does a Meat Press Give You When Making Your Own Deli Meat?

0 votes
1 answer
154 views

Are frozen berries safe in overnight oats?

6 votes
3 answers
188 views

Can unsweetened cranberry juice be used to pickle food

3 votes
1 answer
381 views

Coffee in mug making buzzing noise

2 votes
1 answer
327 views

Has My Cider Fermented?

0 votes
2 answers
189 views

A little olive as flavor enhancer

3 votes
1 answer
236 views

Emulsifying starchy vegetables

0 votes
2 answers
177 views

Modern zucchini cooking time?

1 vote
2 answers
159 views

How to best fry burger patties/ cutlets?

1 vote
1 answer
92 views

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

0 votes
2 answers
179 views

How can you cook a Spaghetti Carbonara sous-vide?

4 votes
1 answer
292 views

What volume of stock to aim for from one chicken carcass?

3 votes
3 answers
173 views

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

0 votes
1 answer
157 views

Cooking steak......safe or not?

2 votes
1 answer
199 views

Why did my twice-baked potatoes turn to goo?

2 votes
1 answer
181 views

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

1 vote
1 answer
167 views

Supermarket 'wonky apples'

1 vote
1 answer
121 views

Which of these has less impact on the structure of bread dough - wheat bran or oat bran?

1 vote
2 answers
139 views

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

1 vote
1 answer
93 views

Oat yogurt is lacking the right creamy structure

1 vote
2 answers
119 views

How long can you store simple syrup?

3 votes
1 answer
194 views

Can a Japanese bread knife be used to cut hard crust bread?

3 votes
1 answer
238 views

How can I make a roux-based cheese sauce ahead of time?

3 votes
1 answer
143 views

Cold curds into cheese?

0 votes
2 answers
130 views

White Mold on Apple Cider Vinegar, Salvagable?

2 votes
1 answer
92 views

vegan meringue substitute without aquafaba for cake

0 votes
1 answer
117 views

When cooking in the crockpot is low, lower than keep warm?

0 votes
1 answer
146 views

Can meat with the pink cooked out, still be at an unsafe temperature?

1 vote
1 answer
143 views

Improving my microwave chai tea - Suggestions?

0 votes
1 answer
86 views

Extending shelf life of canned tomatoes [duplicate]

0 votes
1 answer
206 views

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

1 vote
2 answers
116 views

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

2 votes
1 answer
124 views

Could frying oil seep through food?

0 votes
1 answer
94 views

What is growing on my homemade blackberry vinegar?


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