Hottest Questions This Week

17

votes

2

answers

3k

views

Does squid ink pasta bleed?

pasta color squid

modified Jun 22 at 11:29 Duarte Farrajota Ramos 1,517

11

votes

1

answer

2k

views

What's the difference between a deep fryer and a chip pan?

language deep-frying chips

answered Jun 19 at 12:31 Stephie♦ 39k

2

votes

4

answers

178

views

What makes rice wet?

rice boiling

modified Jun 23 at 7:18 Tetsujin 3,305

5

votes

2

answers

178

views

What's a pan and what's a pot?

language pan pot

modified Jun 23 at 7:04 zetaprime 2,499

6

votes

2

answers

102

views

Why does water always boil over when steaming shrimp?

steaming shrimp

answered yesterday John Catalano 11

4

votes

2

answers

117

views

Dietary Fiber with Crunchy Texture

low-carb calories fiber

modified Jun 21 at 14:04 Jan 394

10

votes

1

answer

106

views

How long can chocolate be held at temper?

chocolate storage-lifetime spoilage tempering

modified 2 days ago user95442 409

1

vote

2

answers

94

views

How to stop frozen bananas making everything else in the freezer taste like banana?

freezing bananas

answered 18 hours ago Matthias Brandl 11

2

votes

2

answers

91

views

what are these darker stains in radish?

food-safety radish

answered 21 hours ago SZCZERZO KŁY 2,826

3

votes

1

answer

95

views

How to barbecue an egg?

barbecue camping

modified 2 days ago Joe 62.3k

1

vote

3

answers

64

views

What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa

substitutions fruit pineapple salsa

answered 15 hours ago talon8 10.3k

1

vote

2

answers

101

views

Is my Anchor Hocking Oven Basics glass measuring cup inaccurate?

cookware

modified Jun 22 at 16:23 elbrant 1,243

2

votes

1

answer

56

views

How to decode some less common food Expiration Date/Date Manufactured codes (US)?

food-safety storage-lifetime

modified Jun 19 at 15:12 Nissim Nanach 151

2

votes

1

answer

54

views

Can I turn skimmed into whole milk?

milk

answered Jun 21 at 14:56 Sobachatina 40.7k

1

vote

1

answer

85

views

Need help I made this recipe and I doubled the recipe and it looked dry

cookies

modified Jun 20 at 19:47 Allen Luce 121

1

vote

1

answer

47

views

How to prevent crust forming during frying, baking and grilling?

crust

answered Jun 22 at 11:34 Max 10.9k

2

votes

1

answer

76

views

Is iodized salt unsuitable for baking bread?

baking bread salt

modified Jun 23 at 4:34 FuzzyChef 20k

5

votes

0

answers

75

views

Why would the exterior of a cake cook and not the interior?

baking cake

asked 2 days ago Ellen 26

0

votes

1

answer

58

views

How long does it take a hot oven to become cold [on hold]

cake

answered Jun 22 at 21:08 Max 10.9k

-2

votes

1

answer

45

views

Can milk chocolate plus cocoa powder substitute for dark chocolate?

substitutions chocolate chemistry

answered Jun 21 at 19:33 Sobachatina 40.7k

3

votes

0

answers

84

views

Genoise vs whipped egg whites- which is better?

baking eggs

modified Jun 20 at 17:57 CrackerJacked 21

1

vote

0

answers

84

views

Is it safe to eat hard boiled eggs after washing with peroxide and cold water?

food-safety eggs

modified 9 hours ago user95442 409

1

vote

1

answer

64

views

Why does meat coated in oil cook better than meat not coated in oil?

oil

answered Jun 22 at 11:37 Max 10.9k

3

votes

1

answer

38

views

Why did my mango pickle become bitter?

mango

modified Jun 22 at 9:57 Tetsujin 3,305

1

vote

1

answer

53

views

Sourdough starter with milk vs just using regular starter and adding milk separately?

baking bread cake milk sourdough

answered yesterday rumtscho♦ 84.1k

0

votes

0

answers

67

views

has anyone tried scrambling whites, then stirring in yolks?

scrambled-eggs

asked Jun 21 at 15:48 jim 317

-1

votes

1

answer

52

views

Chicken Breast expiration [on hold]

chicken chicken-breast

answered 2 days ago Elaine 11

2

votes

1

answer

39

views

Would freezing ruin an emulsified broth like tonkotsu?

freezing broth emulsion ramen

modified 15 hours ago Halhex 275

-1

votes

2

answers

44

views

Problems with frying chicken…coating doesnt stick, and coating doesnt get crispy [on hold]

chicken frying

answered Jun 23 at 1:14 Megha 10.3k

2

votes

0

answers

56

views

Ought dried WHITE fungus have black specks and dark areas?

food-safety chinese-cuisine

modified yesterday Halhex 275

3

votes

0

answers

49

views

Induction surface started making a barely noticeable high-pitch whining noise, even when it is not in use, is this dangerous?

equipment induction

asked 2 days ago Ivan Koshelev 116

5

votes

0

answers

35

views

How to whip up a small quantity of Italian meringue?

meringue

asked yesterday Fimpellizieri 243

2

votes

1

answer

42

views

Beef suet in fridge [on hold]

food-safety beef refrigerator

modified yesterday rumtscho♦ 84.1k

0

votes

0

answers

42

views

Soft cheese at 75 degrees

cheese

asked Jun 20 at 23:15 J. Canfield 6

0

votes

0

answers

41

views

Looking for unflavored gelatin and citric acid

gelatin allergy citrus

asked 22 hours ago ericg 183

0

votes

0

answers

38

views

Dumpling cooked and frozen

dumplings

asked Jun 21 at 13:24 Jacqueline 4

2

votes

0

answers

37

views

Fastest way to peel 2 dozen bananas?

bananas peeling peel mass-cooking

asked 12 hours ago Jonta 113

1

vote

0

answers

32

views

How many grams of almonds are in a tsp of almond extract?

almonds ratio extracts concentration

asked 15 hours ago Dementedpenguin 6

1

vote

0

answers

30

views

How to handle mango puree going stale in mousse

mousse mango

asked Jun 20 at 10:14 manu muraleedharan 355

0

votes

1

answer

16

views

I need help with pasta

pasta

answered 1 min ago GdD 41.5k

1

vote

0

answers

20

views

Ganache alternative for “Nanaimo bars”

substitutions ganache

asked 6 hours ago justforplaylists 6

1

vote

0

answers

19

views

How to tell if Koji rice is bad?

food-safety food-preservation fermentation

modified 5 hours ago Alex Reinking 143

0

votes

0

answers

19

views

What am I doing wrong when cooking meat?

baking

asked 10 hours ago James Wilson 1,203

1

vote

0

answers

17

views

can paprika or other dried spice be substituted for red bell peppers?

substitutions

asked 10 hours ago Linda 6

0

votes

0

answers

13

views

Is it important to let meat sit in oil before grilling/baking?

oil

asked 10 hours ago James Wilson 1,203

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