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A tag is a keyword or label that categorizes your question with other, similar questions. Using the right tags makes it easier for others to find and answer your question.

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Questions about the use of culinary salt in the kitchen.
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Questions about selecting, identifying, storing, preparing, replacing or cooking with potato (aka potatoes or spuds) as an ingredient. Questions about dishes which include potato, but are not focused…
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Mooo! Questions about this dairy substance need not be limited to cows but should be about the handling of milk as a primary aspect of the question.
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Questions about pizza preparation, baking, and equipment.
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A dairy product made by churning milk to separate the butterfat from other milk components. Questions may involve butter either as an ingredient or as a final dish.
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Questions about the cooking-time in general. It should not be used for specific recipes.
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Questions about the selection and preparation of tea leaves and beverages.
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Covering cooking with a microwave, selection of appropriate cooking times and powers, cooking from fresh and re-heating, differences and techniques for microwave cooking.
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For questions about dealing with pig products!
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Questions around slower, normally lower temperature cooking methods. Covers preparations, techniques, risks, advantages and equipment.
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Questions about the storage of food ingredient in cold environments both before and after preparation and cooking.
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Questions around preparing or cooking with tomatoes, along with selecting appropriate varieties
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Questions about cookware made out of cast iron
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Questions about beef steaks: New York strip, sirloin, rib-eye, filet, etc.
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A dry heat cooking method using direct heat, most often from open flames or charcoal embers. For the UK/AU usage describing cooking with the upper element of an oven, use the broiling tag.
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Questions about food safety and technique for cooking sous vide.
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Cooking either in boiling water, or by heating the food until boiling
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Questions should deal with preparation of a dessert - typically sweet but anything that would be served at a dessert course should qualify.
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a one-celled organism that provides the leavening (rise) to breads. It is usually sold dry, in small granules, and must be activated with water and heat. Yeast is also used to ferment wine an…
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For questions about identifying, choosing, and using kitchen vessels for preparing food such as pots, pans, and dutch ovens and includes containers such as cake/muffin tins and other bakeware. These c…
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should be about traditional ingredients, preparations or dishes from India - such as curries, naan, chaats, chutneys and desserts. Questions about ingredients common to Indian-…
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a cooking method using high direct heat typically from above the food. Most of the questions in this tag should be regarding this method to include roasting of meat & vegetables, but can i…
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Questions about selecting, identifying, storing, preparing, replacing or cooking with beans as a main ingredient.
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Questions about preparing, baking and troubleshooting pies (sweet or savory). Pies are a baked dish of a flaky pastry crust surrounding a filling. They vary greatly in size.
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Questions about storing food both before and after they have been processed or cooked.
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Questions about food being preserved into glass jars, metal cans, or other air-tight containers using a variety of heat treatment steps to ensure a reasonable level of pasteurisation and/or sterilisat…
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Questions about confections (sweet foods) and how they are made.
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for questions about selecting, identifying, storing, preparing, replacing or cooking with onion as a star ingredient.
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Desired chemical breakdown of a food by a microorganism (bacteria or yeast), and occurs when making foods such as bread, yogurt, sauerkraut, kimchi, or wine.
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Questions regarding baking and working with wild yeasts and starters (also known as levains or chefs).
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Questions about naming and translation of culinary terms and phrases.
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Questions about the hot (spicy) members of the pepper family, whether fresh, dried, or ground. These are the fruits of plants belonging to the genus Capsicum. Alternate spellings include chilli, chile…
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should be about traditional ingredients, preparations or dishes from Italy - such as focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking…
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Questions about selecting, identifying, storing, preparing, replacing or cooking with garlic as a main ingredient.
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Questions about cooking by submerging food in hot oil or fat.