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Top Questions

12 votes
3 answers
4k views

Do other cultures' foods have anything like ramen eggs?

6 votes
2 answers
3k views

Ravioli filled with goat cheese

5 votes
2 answers
2k views

Why does making a pasta require more yolks than whites?

12 votes
1 answer
562 views

Dominique Ansel book - ambiguity in the recipe

1 vote
3 answers
142 views

Does it make sense to salt water after it boils?

1 vote
2 answers
85 views

Measuring powder vs non powdered (e.g. sugar) with measure spoon and precision scale

1 vote
2 answers
96 views

Was our chicken not hot enough?

3 votes
3 answers
146 views

Did I just ruin a new carbon steel wok with bar keepers friend?

2 votes
1 answer
79 views

Using up raw chicken with freezer burn - how to cook to make the best of it

4 votes
1 answer
128 views

Substitution for Green Cardamom Pods in a vegan Biriyani?

2 votes
2 answers
85 views

Safer way to heat 1 oz of oil

1 vote
1 answer
122 views

Steak still tough despite using methods to tenderize it

0 votes
2 answers
63 views

Freezing raw pizza

2 votes
1 answer
122 views

Does using less sugar fundamentally impact how a cake or pie comes out other than sweetness?

1 vote
1 answer
73 views

How to remove goop/slime from powdered tomato soup?

1 vote
1 answer
105 views

Not cold marinate on chicken?

3 votes
2 answers
76 views

Alternatives to mustard oil?

0 votes
2 answers
57 views

Roasting Par boiled Vegetables

2 votes
2 answers
54 views

Do Recipes Typically Account for Starters/Preferments when Reporting Dough Hydration?

1 vote
1 answer
51 views

How much mg/gr ginger in tea vs how grams in tea infuser

1 vote
1 answer
60 views

Is it safe to eat yogurt made at 90 degrees F with a culture that requires at least 115 degrees Fahrenheit? The yogurt looks thick and smells fine

2 votes
2 answers
60 views

New Samsung range temperature fluctuation [duplicate]

0 votes
0 answers
60 views

Which side up (with skin or not) to put a salmon slice when microwaving?

2 votes
0 answers
52 views

Should substituting about half of the sugar with erythritol make cookies lose all crispness?

3 votes
0 answers
49 views

Why is agar-agar more common in dessert recipes than pectin?

2 votes
1 answer
28 views

Which are the primary oils/fats that are used in Latin America?

0 votes
0 answers
27 views

What's the strongest cheese produced in the US?

0 votes
1 answer
18 views

Cooked Meatloaf left in oven [duplicate]


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