Hottest Questions This Week

10

votes

2

answers

1k

views

How to make coffee-infused butter?

answered May 14 at 10:24 moscafj 54.5k

5

votes

1

answer

739

views

Food safety of custard slice

food-safety eggs custard

modified yesterday Stephie♦ 49.7k

4

votes

2

answers

296

views

Using manual egg beater to cream eggs and sugar

equipment eggs sugar

modified 5 hours ago Anastasia Zendaya 2,958

0

votes

1

answer

86

views

What is this substance in my canned ground beef?

canning ground-beef

answered 2 days ago A_S00 1,178

2

votes

2

answers

61

views

Why not incorporating eggs at the last moment when making crepes?

food-safety eggs batter pancakes crepe

modified 5 hours ago rumtscho♦ 113k

4

votes

1

answer

126

views

What characterizes a soup that holds well in a buffet setting?

soup

answered 12 hours ago FuzzyChef 33.7k

4

votes

2

answers

91

views

Can agar be melted in oil?

cheese vegan thickening

modified May 11 at 18:47 moscafj 54.5k

1

vote

1

answer

65

views

Can excess salt in a cured gammon joint be removed after it has been roasted?

salt roast gammon

modified 17 hours ago Chuko 21

0

votes

1

answer

46

views

Options for adding sauce to naked ribs?

ribs

answered 21 hours ago Steve Chambers 794

3

votes

1

answer

97

views

Why are stems common in packaged raisins but uncommon in breakfast cereals?

dried-fruit cereal

answered May 13 at 7:25 Chris H 34.6k

1

vote

2

answers

56

views

Sourdough Starter: Very fast rise (doubles in an hour)

baking sourdough-starter

modified 2 hours ago FuzzyChef 33.7k

1

vote

1

answer

68

views

Why should entrecôte meat apparently be cut into slices before served?

meat frying grilling

answered 7 hours ago Tetsujin 19.9k

3

votes

1

answer

87

views

Cocktail infused Creme Brulee?

sous-vide alcohol cocktails creme-brulee

modified May 14 at 13:21 Anastasia Zendaya 2,958

0

votes

1

answer

66

views

Hard and brittle fat as cocoa butter alternative

texture fats consistency

answered May 12 at 11:17 rumtscho♦ 113k

2

votes

1

answer

107

views

Is sour milk, soured milk, and milk that has gone sour, all the exact same thing?

milk fermentation language spoilage buttermilk

modified 2 days ago Matthew Christopher Bartsh 141

0

votes

1

answer

81

views

Can uncooked rice be stored in the freezer or refrigerator?

rice storage

answered 13 hours ago FuzzyChef 33.7k

3

votes

0

answers

119

views

What is white meat and dark meat in Canada KFC?

chicken meat poultry

modified May 13 at 6:45 maP1E bluE 139

0

votes

2

answers

54

views

Kitchen aid artisan: won't turn on lower speeds

stand-mixer

answered yesterday Sneftel 14.6k

1

vote

3

answers

82

views

Cooking guide for individual ingredients (not full recipes)?

cookbook organization

answered 1 hour ago rumtscho♦ 113k

0

votes

1

answer

47

views

Shoulder Steak vs London Broil

meat

answered 23 hours ago AMtwo 4,466

1

vote

1

answer

29

views

Thermal Properties of Seasoned vs Anodized Aluminum?

pizza seasoning-pans pizza-stone aluminum-cookware

modified 2 hours ago FuzzyChef 33.7k

1

vote

1

answer

37

views

Which emulsifer to use for low viscosity emulsions of 10-20% fat and water

food-science emulsion additives

answered May 14 at 6:08 AMtwo 4,466

0

votes

0

answers

21

views

List request: What substances besides salt and acetic acid can be used for pickling? [closed]

pickling

asked 16 hours ago frogeyedpeas 101

0

votes

0

answers

18

views

Do I need to add liquid to my slow cooker dish? [duplicate]

slow-cooking stock chicken-breast

asked May 12 at 11:36 SnookerFan 153

0

votes

0

answers

15

views

How to use Figaro black olives and store after using? How long they remain good? [duplicate]

olive cooking-safety

asked May 11 at 17:18 Ismot Ara 1

0

votes

0

answers

12

views

How to get surface of sourdough presentable [duplicate]

sourdough

asked 2 hours ago user93945 1

1

vote

0

answers

12

views

What dishes can be made with an oven cooked smoked cured gammon joint (highly salted)? [closed]

soup gammon

asked 17 hours ago Chuko 21

Stack Exchange Network

current community

your communities

more stack exchange communities

Top Questions

How to make coffee-infused butter?

Food safety of custard slice

Using manual egg beater to cream eggs and sugar

What is this substance in my canned ground beef?

Why not incorporating eggs at the last moment when making crepes?

What characterizes a soup that holds well in a buffet setting?

Can agar be melted in oil?

Can excess salt in a cured gammon joint be removed after it has been roasted?

Options for adding sauce to naked ribs?

Why are stems common in packaged raisins but uncommon in breakfast cereals?

Sourdough Starter: Very fast rise (doubles in an hour)

Why should entrecôte meat apparently be cut into slices before served?

Cocktail infused Creme Brulee?

Hard and brittle fat as cocoa butter alternative

Is sour milk, soured milk, and milk that has gone sour, all the exact same thing?

Can uncooked rice be stored in the freezer or refrigerator?

What is white meat and dark meat in Canada KFC?

Kitchen aid artisan: won't turn on lower speeds

Cooking guide for individual ingredients (not full recipes)?

Shoulder Steak vs London Broil

Thermal Properties of Seasoned vs Anodized Aluminum?

Which emulsifer to use for low viscosity emulsions of 10-20% fat and water

List request: What substances besides salt and acetic acid can be used for pickling? [closed]

Do I need to add liquid to my slow cooker dish? [duplicate]

How to use Figaro black olives and store after using? How long they remain good? [duplicate]

How to get surface of sourdough presentable [duplicate]

What dishes can be made with an oven cooked smoked cured gammon joint (highly salted)? [closed]

Looking for more? Browse the complete list of questions, or popular tags. Help us answer unanswered questions.

Hot Network Questions