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Top Questions

War-zone chocolate brownies (edible decor)

What kind of pickle was this?

Can fresh (frozen) beans be added directly to stew?

What done-ness is safe, but still juicy, to order wild boar cooked to?

Bread dough flattens during final proof & almost no oven spring

What is salt baking?

Salty water in the pressure cooker?

Can I subsitute ketchup with tomato puree in marinades?

What replacement makes a good training material for shaping Japanese tea-ceremony sweets?

How does the size of the ginger affect the candy process?

Are these mushrooms safe to eat?

Clean non sterilized jar, bell pepper in a water-vinegar (50% to 50% ratio) with 3% salt brine; botulism risk?

Defrosting meat in the refrigerator causes it to have dark spots

Help identify a chicken peruvian (?) dish

Is putting cold milk foam on hot coffee unsafe?

Recipe I have been using for years suddenly does not give good results

Managing a new, overactive sourdough starter

Do I have to dry the blanched and cool-rinsed basil leaves before freezing?

How to make delicious wrap? [closed]

Making bread using potassium bicarbonate [closed]

How do I keep hard-boiled eggs from turning green near the yolk? [duplicate]

Which side of the foil are you supposed to cook on? [duplicate]

Defrosting Waitrose Chilled Chicken Kiev [duplicate]

How to stop bagel dough deflating when it is handled between its rising place, the boiling pan, and its baking place?

How can buttermilk marinade for raw chicken be used afterwards?

How to cook with Lao Gan Ma's black fermented soybean chilli oil [closed]

Internal apperance of leftover meatloaf

Can I freeze soaked+boiled (but not fully cooked) kidney beans?

For how long can marinated chicken breast be stored frozen? [duplicate]

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