Hottest Questions This Week

29

votes

4

answers

3k

views

Are there any dishes that can only be cooked with a microwave?

microwave

modified 2 hours ago Stephie♦ 41.4k

22

votes

2

answers

9k

views

How do HK restaurants keep wok-fried scallops white, with no visible sear marks?

modified Nov 13 at 10:54 Jan Ivan 103

16

votes

5

answers

8k

views

Can a microwave oven cook chicken?

baking chicken oven

modified Nov 14 at 16:14 Tomáš Zato 121

27

votes

1

answer

17k

views

What are these tiny kidney bean sized things in my rotisserie chicken

chicken

modified Nov 12 at 19:15 Stephie♦ 41.4k

26

votes

2

answers

7k

views

What exactly is “Japanese” Salt and Pepper?

spices japanese-cuisine

modified 2 hours ago Community♦ 1

20

votes

2

answers

2k

views

Why does rapeseed oil turn sticky but coconut oil doesn't?

oil cast-iron chemistry coconut-oil canola-oil

modified 9 hours ago Chloe 1,005

12

votes

4

answers

2k

views

For Pressure Canning, can I use any other jar than Ball’s Mason Jar?

food-preservation canning jam pressure-canner cooking

modified 2 days ago Bett Alln 1

6

votes

2

answers

1k

views

Medium - Rare steak as meal prep ok? [duplicate]

food-safety

answered Nov 11 at 22:17 Van 428

5

votes

1

answer

426

views

why does my cheese cake not rise when cooked in a water bath

cheesecake

answered 2 days ago AMtwo 1,104

1

vote

3

answers

182

views

How can I make sugar-free sangria? [closed]

wine sugar-free

modified Nov 13 at 1:39 Erica 7,981

5

votes

2

answers

218

views

What are the 3 vents / weights on this Chinese pressure canner?

canning pressure-canner

modified Nov 12 at 21:00 user3528438 225

1

vote

1

answer

227

views

Chemically speaking, why do you have to add chilli pwder earlier rather than at the end?

curry timing

modified Nov 12 at 7:21 Tetsujin 7,340

1

vote

1

answer

186

views

Why do HK restaurants' wok fried scallops stay big? My pan fried ones at home shrink!

chinese-cuisine scallops

answered Nov 13 at 14:56 Cindy 17.2k

0

votes

1

answer

130

views

Difference between bake and roast

oven

modified Nov 11 at 15:18 Sneftel 4,530

1

vote

2

answers

194

views

How can I make my tomato-herb pasta sauce a lighter color?

sauce tomatoes color

answered Nov 13 at 15:50 Tinuviel 579

0

votes

1

answer

47

views

Does fat as opposed to oil distribute flavour better?

flavor fat

answered 12 hours ago GdD 44k

0

votes

1

answer

150

views

What's this green crispy vegetable or edible seaweed?

chinese-cuisine

answered Nov 13 at 5:19 user3528438 225

3

votes

3

answers

139

views

How do I prevent burning when searing in batches?

cast-iron burnt

answered Nov 14 at 15:05 cook_queen 11

1

vote

2

answers

137

views

Pecan pie says “keep frozen” on the box, but the store is selling them just sitting out. Is this safe?

food-safety pie

answered 2 days ago Joe 64.3k

2

votes

1

answer

95

views

Making pita more chewy/ rubbery

bread wheat pita whole

answered Nov 11 at 21:14 Juhasz 840

1

vote

1

answer

87

views

Should I add baking soda if the yeast in bread dough is not working?

bread yeast rolls

answered Nov 12 at 11:14 rumtscho♦ 91.1k

5

votes

1

answer

105

views

What is an optimal way to make tandoori roti and naan in big green egg?

baking bread oven indian-cuisine

modified Nov 13 at 13:17 moscafj 36k

0

votes

1

answer

72

views

Will fresh bell peppers give stew a red colour?

color pepper

answered 2 days ago Wayfaring Stranger 10.3k

1

vote

1

answer

86

views

Is it ok for a cast iron skillet to have small visible pores on their surface?

cast-iron cookware

answered Nov 14 at 16:42 franko 5,314

1

vote

2

answers

52

views

Converting fresh chilli pepper to ground?

chili-peppers

answered yesterday GdD 44k

0

votes

1

answer

88

views

Chicken thighs in pressure cooker [on hold]

chicken oven pressure-cooker

answered Nov 14 at 18:37 CR Drost 581

3

votes

1

answer

68

views

Dosa Batter Fermentation

indian-cuisine

answered Nov 13 at 5:10 aashii 671

2

votes

1

answer

105

views

Is there any use for the bark trimmings of dry aged beef?

food-safety meat curing

modified 2 days ago Luciano 3,243

1

vote

3

answers

69

views

Please name me an easily accessible chilli pepper which is low heat, sweet and aromatic?

chili-peppers

answered 8 hours ago Chris Macksey 854

0

votes

1

answer

82

views

How many grams of Saffron for Rice?

rice measurements saffron

modified 2 days ago Mikael Dúi Bolinder 535

1

vote

0

answers

85

views

Can I use MSG in desserts? [closed]

msg

asked Nov 11 at 17:13 Croves 511

1

vote

1

answer

63

views

Substituting stevia for erythritol in recipes

sweeteners

answered Nov 13 at 19:57 Antya 11

0

votes

1

answer

44

views

What is Heel of Round?

beef

modified yesterday Lucas Kauffman 210

1

vote

0

answers

72

views

Are there any books which explain Indian cooking in terms of science? [duplicate]

indian-cuisine

modified Nov 12 at 15:12 Dugan 916

0

votes

0

answers

58

views

Does the nitrogen-based cryogenic freezing technology work equally well for all durian types, or only for a few types?

freezing fruit durian

asked Nov 13 at 16:25 Franck Dernoncourt 235

2

votes

1

answer

27

views

Why is there potato in meatballs?

potatoes meatballs convenience-foods

modified 4 hours ago Tetsujin 7,340

1

vote

3

answers

47

views

Milk expiration date [duplicate]

milk

answered 5 hours ago dlb 6,658

0

votes

0

answers

42

views

Why is tea tree oil astringent and not slippery like other oils? [on hold]

oil tea chemistry

asked 2 days ago Chloe 1,005

0

votes

0

answers

38

views

Cooking with oil [on hold]

indian-cuisine indian

asked Nov 14 at 10:24 Vijayalakshmi 1

0

votes

0

answers

38

views

Fadi's Okra Dish [on hold]

middle-eastern-cuisine turkish-cuisine greek-cuisine

asked Nov 14 at 6:37 KillerSheltie 33

0

votes

0

answers

33

views

APPLICATION OF FOOD ENZYMES [on hold]

food-science beverages

asked yesterday Rorisang Modisane 1

0

votes

0

answers

31

views

Liquefaction of oats slurry [on hold]

food-science beverages

asked yesterday Rorisang Modisane 1

1

vote

0

answers

29

views

Wet Brining Chicken with aromatics, does it work? Will pressure cooking be more effective?

chicken frying brining pressure-cooker cooking

asked 2 days ago Pandastew 383

1

vote

2

answers

26

views

For Boiling Water Canning (not pressure canning) can you use other glass jar other than Mason Jar?

food-preservation jam food-processing

answered 5 hours ago dlb 6,658

0

votes

0

answers

18

views

The breeze cotton candy

candy

asked 8 hours ago mark occleshaw 1

1

vote

0

answers

11

views

What are these green and black marks in my tallow?

fat

asked 2 hours ago James Wilson 2,669

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