User Sven

15 votes

3 answers

77k views

How to identify a good espresso?

asked Aug 31, 2013 at 21:58

12 votes

3 answers

75k views

Can I freeze Parmesan?

asked May 23, 2012 at 15:09

10 votes

1 answer

48k views

What is the difference between pectin and pectin NH?

asked Jun 4, 2012 at 16:48

9 votes

5 answers

3k views

Stove top Sushi rice - Which method?

asked Nov 3, 2012 at 20:54

8 votes

5 answers

58k views

Basil - to wash or not to wash? Best practices?

asked May 16, 2012 at 20:39

8 votes

1 answer

995 views

What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?

asked Jul 22, 2013 at 17:51

7 votes

3 answers

4k views

How to properly make maple foam?

asked Jun 9, 2012 at 0:18

6 votes

3 answers

541 views

Why do some recipes claim to "never fail"?

asked Jun 20, 2012 at 20:27

6 votes

4 answers

20k views

Mashing bananas for Muffins: By hand or with blender?

asked Jun 23, 2012 at 16:32

6 votes

3 answers

14k views

Vermouth for use in Drinks - can I freeze it?

asked May 17, 2012 at 21:35

6 votes

2 answers

6k views

Effect of wine used for deglazing on dish

asked Jan 6, 2013 at 1:54

5 votes

2 answers

8k views

Cooking oranges to put in a cake

asked Jul 31, 2013 at 6:05

5 votes

1 answer

2k views

Dehydrating cake?

asked Apr 27, 2014 at 20:30

5 votes

2 answers

21k views

How to determine the alcohol content of a mixed-drink?

asked Nov 11, 2012 at 14:26

5 votes

3 answers

18k views

Can I freeze my selfmade focaccia?

asked Nov 15, 2012 at 22:54

5 votes

2 answers

7k views

Gyuto knife - What it can & can't cut? What cutting techniques?

asked Dec 1, 2012 at 12:24

4 votes

1 answer

4k views

Troubleshooting my Bavarian Creme

asked May 30, 2012 at 11:38

4 votes

1 answer

2k views

Canning tomato sauce

asked Dec 24, 2012 at 12:11

4 votes

3 answers

3k views

Sponge cake with only three ingredients - will this work at all?

asked Aug 11, 2013 at 15:13

4 votes

5 answers

133k views

How long can I store a 'naked' Pavlova?

asked Aug 17, 2013 at 9:46

4 votes

1 answer

326 views

How to evenly bake a daquoise disk?

asked Jul 19, 2013 at 19:05

3 votes

1 answer

2k views

Shiraz / Persian / Wild Figs - How to eat them right? How to extract as much flavor as possible?

asked Aug 1, 2013 at 18:42

3 votes

1 answer

414 views

Why didn't my apples caramelise?

asked Oct 6, 2014 at 19:07

2 votes

2 answers

1k views

Why do I need to put sablé dough in the fridge?

asked Aug 11, 2013 at 10:33

2 votes

2 answers

384 views

Can I use a gas oven spring form in my electric oven?

asked Jul 27, 2013 at 18:23

2 votes

1 answer

312 views

Tomato sauce - tomatoes, then juice vs tomatoes & juice

asked Dec 30, 2012 at 17:37

2 votes

4 answers

5k views

How can I make carrot cake more fruity and fresh?

asked Jun 3, 2012 at 15:23

2 votes

1 answer

596 views

Tempering chocolate: ± 2 °C too much?

asked May 25, 2012 at 8:34

2 votes

3 answers

18k views

My banana Muffins won't rise like I want - Why?

asked Jul 2, 2012 at 20:08

1 vote

1 answer

103 views

'Espresso' Maker - Base turned dark, is it bad?

asked Jun 15, 2014 at 9:45

Stack Exchange Network

33 Questions

How to identify a good espresso?

Can I freeze Parmesan?

What is the difference between pectin and pectin NH?

Stove top Sushi rice - Which method?

Basil - to wash or not to wash? Best practices?

What kind of Creme or Mousse is the most robust? How can I strengthen a mousse?

How to properly make maple foam?

Why do some recipes claim to "never fail"?

Mashing bananas for Muffins: By hand or with blender?

Vermouth for use in Drinks - can I freeze it?

Effect of wine used for deglazing on dish

Cooking oranges to put in a cake

Dehydrating cake?

How to determine the alcohol content of a mixed-drink?

Can I freeze my selfmade focaccia?

Gyuto knife - What it can & can't cut? What cutting techniques?

Troubleshooting my Bavarian Creme

Canning tomato sauce

Sponge cake with only three ingredients - will this work at all?

How long can I store a 'naked' Pavlova?

How to evenly bake a daquoise disk?

Shiraz / Persian / Wild Figs - How to eat them right? How to extract as much flavor as possible?

Why didn't my apples caramelise?

Why do I need to put sablé dough in the fridge?

Can I use a gas oven spring form in my electric oven?

Tomato sauce - tomatoes, then juice vs tomatoes & juice

How can I make carrot cake more fruity and fresh?

Tempering chocolate: ± 2 °C too much?

My banana Muffins won't rise like I want - Why?

'Espresso' Maker - Base turned dark, is it bad?