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Top Questions

24 votes
4 answers
5k views

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

25 votes
9 answers
8k views

How to dispose large amount of wet sugar?

44 votes
3 answers
6k views

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

23 votes
5 answers
4k views

Why is Diamond Crystal most usually recommended for kosher salt?

19 votes
3 answers
6k views

What is the function of this tool of my scissors?

8 votes
4 answers
3k views

Knowing temperature in oven with no preheat indicator

14 votes
2 answers
3k views

Can you can items using a deep frier instead of a pressure canner?

17 votes
1 answer
3k views

Why do metal utensils scrape teflon pans more than wooden?

10 votes
2 answers
3k views

Why are canned beans softer than the ones I soak myself?

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?

3 votes
5 answers
2k views

How can I improve my noodle soup?

6 votes
2 answers
1k views

Preserving beef stock concentrate

6 votes
3 answers
3k views

Is sugar in syrup necessary?

8 votes
2 answers
3k views

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

7 votes
1 answer
2k views

Can you save canning jars after you've realized they've been improperly sealed for a month?

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?

2 votes
3 answers
2k views

What liquid should I use in a mango curry?

5 votes
2 answers
1k views

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

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?

7 votes
1 answer
1k views

Is this process of canning jars safe?

6 votes
2 answers
781 views

Can I freeze quince fruits before making jelly?

5 votes
2 answers
2k views

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

7 votes
1 answer
553 views

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

7 votes
1 answer
201 views

What is a safe amount of juniper?

6 votes
1 answer
406 views

What is the correct way to use plastic wrap?

6 votes
2 answers
265 views

Is a polypropylene container safe for sous vide use?

3 votes
2 answers
349 views

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

3 votes
3 answers
196 views

Seasoning ceramic pan just gets sticky

3 votes
1 answer
284 views

Cooking (not baking) adjustments for altitude

1 vote
2 answers
157 views

What veggies give the best results in a mirepoix?

2 votes
1 answer
155 views

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

4 votes
2 answers
117 views

How to make a gratin dauphinois stay together?

1 vote
1 answer
113 views

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

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?

5 votes
1 answer
111 views

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

5 votes
1 answer
142 views

Why remove blossom ends for canned tomatoes / marinara sauce?

3 votes
1 answer
129 views

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

4 votes
1 answer
160 views

Food safety when making Koji rice / kojikin

2 votes
2 answers
145 views

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

4 votes
2 answers
84 views

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

1 vote
1 answer
138 views

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

2 votes
1 answer
112 views

Alternative Flours Tortillas

1 vote
2 answers
121 views

Freezer without power how to tell if chicken is still good

4 votes
2 answers
197 views

Crack at the bottom of bread

1 vote
2 answers
91 views

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

-2 votes
1 answer
146 views

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

2 votes
1 answer
129 views

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

0 votes
2 answers
100 views

What key skills are important when preparing onion and garlic


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