Hottest Questions This Week

9

votes

4

answers

2k

views

What would result from not adding fat to pastry dough?

modified 19 hours ago Peter Mortensen 170

4

votes

3

answers

1k

views

Recipe word for “not trimmed”

language recipe

modified 19 hours ago David K 223

6

votes

1

answer

923

views

DIY Baking Steel?

baking

modified 2 days ago blacksmith37 944

0

votes

1

answer

98

views

How do I increase the amount of store bought peanut butter from 1/2 cup to 1 cup in a peanut butter brownie recipe?

peanut-butter

answered Nov 26 at 22:36 Caro 41

2

votes

1

answer

90

views

Is there any benefit to mixing bread dough by hand?

bread mixing kneading

modified Nov 26 at 10:21 Luciano 3,971

1

vote

1

answer

52

views

Bread maker - is this even a collapse or did it not get started?

bread

answered 2 days ago FuzzyChef 31k

1

vote

2

answers

78

views

Name of this jar?

equipment fermentation

answered 2 days ago rumtscho♦ 106k

3

votes

2

answers

24

views

Which measuring scale should I buy?

baking equipment measurements measuring-scales

answered 1 hour ago SZCZERZO KŁY 3,909

-1

votes

1

answer

80

views

What to add as extra starch for a burger? [closed]

hamburgers starch

answered Nov 27 at 12:02 Chris H 31.5k

0

votes

2

answers

57

views

Are these Indonesian milk products cheese, yogurt, or curd?

cheese yogurt cheese-making indonesian-cuisine

modified Nov 26 at 15:58 rumtscho♦ 106k

2

votes

1

answer

109

views

Is this cast iron pan safe to cook in?

cast-iron pan

answered 14 hours ago user89857 141

1

vote

1

answer

66

views

Why braise pork in milk?

milk pork braise

answered 2 days ago moscafj 49.8k

1

vote

1

answer

76

views

Stainless steel in contact with molten plastics - useable after cleaning?

cleaning cookware stainless-steel

answered Nov 26 at 22:55 Max 16.4k

0

votes

2

answers

74

views

Peel first, wash first, or don't peel at all vegetables? [closed]

vegetables peeling

answered yesterday Amr Mostafa 143

1

vote

1

answer

57

views

Does liquid smoke differ in intensity from brand to brand and if yes, how to compensate?

smoke-flavor

modified Nov 27 at 14:27 Luciano 3,971

3

votes

2

answers

93

views

Thaw / Brine partially frozen turkey at the same time [duplicate]

turkey brining thawing

modified Nov 26 at 6:03 talon8 10.9k

3

votes

1

answer

86

views

What are these brown lines in my apple?

food-safety fruit apples

answered 14 hours ago user89857 141

1

vote

2

answers

83

views

How to get flavours to infuse into rice

rice asian-cuisine

answered yesterday SZCZERZO KŁY 3,909

5

votes

0

answers

81

views

Weird air pockets/bubbles on bottom of cake

baking cake recipe

modified Nov 27 at 15:03 maya 51

1

vote

1

answer

78

views

Are non-brisket cuts suitable for corned beef?

curing cut-of-meat experimental corned-beef

answered Nov 27 at 3:38 willille 11

0

votes

1

answer

44

views

How should fully cooked refrigerator stored chicken be reheated to retain moisture?

food-safety

modified 2 days ago Sedumjoy 408

1

vote

1

answer

68

views

Blackstrap molasses vs regular molasses

substitutions flavor food-science sugar brown-sugar

modified Nov 28 at 10:44 ManRow 215

0

votes

1

answer

31

views

Yogurt has stopped thickening properly

yogurt dairy cultured-food

answered Nov 27 at 17:13 rumtscho♦ 106k

3

votes

1

answer

65

views

Why are Built-in/Wall Microwaves Above Ovens when Stacked?

baking oven microwave

answered 11 hours ago FuzzyChef 31k

1

vote

1

answer

45

views

Yellow tail tuna (hamachi) — is it possible that the sweet taste comes from sugars present in the fish's flesh?

sugar fish

answered yesterday thelawnet 336

0

votes

1

answer

72

views

Why did my salmon turn brown when I steamed it?

steaming salmon

answered Nov 27 at 21:10 Spagirl 1,739

0

votes

1

answer

49

views

Does the accidental discoloring during seasoning impair my steel pan in any way?

cast-iron seasoning-pans stainless-steel tempering

modified Nov 26 at 17:20 Tetsujin 15.3k

0

votes

1

answer

46

views

Pour over coffee : what is needed for a good pitcher replacement?

coffee

answered yesterday csk 2,013

1

vote

0

answers

55

views

How to un-brine hearts of palm?

flavor vegetables brining

asked yesterday ispiro 111

0

votes

1

answer

52

views

Resting meat - room temperature and bacteria

food-safety

answered yesterday Max 16.4k

0

votes

1

answer

48

views

How to master homemade pasta? [closed]

eggs pasta flour

answered 2 days ago Joe 68.3k

0

votes

1

answer

36

views

I get a smaller volume loaf from mixing sourdough in mixer - what am I doing wrong?

fermentation sourdough rising

answered Nov 26 at 18:59 rumtscho♦ 106k

0

votes

0

answers

36

views

Double butter in pie crust [closed]

baking butter pie

asked Nov 25 at 21:56 Emily Danielle 1

0

votes

0

answers

35

views

safe to eat or not worth the risk? [duplicate]

food-safety pork

asked Nov 25 at 11:13 Kelly 1

0

votes

0

answers

32

views

What is the rate of deterioration of lycopene in an open can of tomatoes?

tomatoes nutrient-composition

modified 16 hours ago rumtscho♦ 106k

0

votes

0

answers

32

views

What does water basin or milk basin in baking [closed]

baking bread milk water cooking

asked 18 hours ago Sahar 1

0

votes

0

answers

29

views

i have a 18 pound turkey can i brine it for 35 hours in a wet brine? [duplicate]

turkey brining cooking thanksgiving

modified Nov 25 at 7:04 rumtscho♦ 106k

1

vote

0

answers

25

views

How to prevent blowout in my sourdough loaves

sourdough starter

asked 20 hours ago Bill Baca 11

0

votes

0

answers

11

views

Lactic Fermentation related question. Is there a relationship between ph., salinity, fermentation magic, and heat?

temperature fermentation

asked 2 hours ago pemby 101

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