User Sven

15 votes

3 answers

75k views

How to identify a good espresso?

coffee espresso

asked Aug 31, 2013 at 21:58

12 votes

3 answers

74k views

Can I freeze Parmesan?

asked May 23, 2012 at 15:09

9 votes

1 answer

44k views

What is the difference between pectin and pectin NH?

pectin

asked Jun 4, 2012 at 16:48

9 votes

5 answers

3k views

Stove top Sushi rice - Which method?

rice sushi stove

asked Nov 3, 2012 at 20:54

8 votes

5 answers

54k views

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

basil

asked May 16, 2012 at 20:39

8 votes

1 answer

952 views

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

cake cream mousse food-transport

asked Jul 22, 2013 at 17:51

7 votes

3 answers

3k views

How to properly make maple foam?

foam

asked Jun 9, 2012 at 0:18

6 votes

3 answers

12k views

Vermouth for use in Drinks - can I freeze it?

freezing drinks cocktails

asked May 17, 2012 at 21:35

6 votes

4 answers

19k views

Mashing bananas for Muffins: By hand or with blender?

muffins

asked Jun 23, 2012 at 16:32

6 votes

2 answers

5k views

Effect of wine used for deglazing on dish

wine

asked Jan 6, 2013 at 1:54

5 votes

2 answers

7k views

Cooking oranges to put in a cake

cake cooking-time citrus oranges

asked Jul 31, 2013 at 6:05

5 votes

1 answer

2k views

Dehydrating cake?

cake dessert dehydrating

asked Apr 27, 2014 at 20:30

5 votes

3 answers

17k views

Can I freeze my selfmade focaccia?

bread storage-method freezing focaccia

asked Nov 15, 2012 at 22:54

5 votes

2 answers

6k views

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

equipment knives cutting

asked Dec 1, 2012 at 12:24

5 votes

3 answers

528 views

Why do some recipes claim to "never fail"?

baking

asked Jun 20, 2012 at 20:27

4 votes

1 answer

4k views

Troubleshooting my Bavarian Creme

dessert consistency

asked May 30, 2012 at 11:38

4 votes

1 answer

2k views

Canning tomato sauce

sauce tomatoes canning pressure-canner

asked Dec 24, 2012 at 12:11

4 votes

2 answers

21k views

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

alcohol cocktails alcohol-content

asked Nov 11, 2012 at 14:26

4 votes

1 answer

317 views

How to evenly bake a daquoise disk?

baking macarons

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?

fruit

asked Aug 1, 2013 at 18:42

3 votes

3 answers

3k views

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

baking storage-method cake storage-lifetime sponge-cake

asked Aug 11, 2013 at 15:13

3 votes

5 answers

126k views

How long can I store a 'naked' Pavlova?

storage-lifetime storage meringue

asked Aug 17, 2013 at 9:46

3 votes

1 answer

288 views

Why didn't my apples caramelise?

apples caramelization caramel apple-pie

asked Oct 6, 2014 at 19:07

2 votes

2 answers

1k views

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

dough refrigerator crust

asked Aug 11, 2013 at 10:33

2 votes

2 answers

358 views

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

oven gas

asked Jul 27, 2013 at 18:23

2 votes

3 answers

17k views

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

bananas muffins rising

asked Jul 2, 2012 at 20:08

2 votes

1 answer

277 views

Tomato sauce - tomatoes, then juice vs tomatoes & juice

sauce tomatoes

asked Dec 30, 2012 at 17:37

2 votes

4 answers

5k views

How can I make carrot cake more fruity and fresh?

cake carrots

asked Jun 3, 2012 at 15:23

2 votes

1 answer

583 views

Tempering chocolate: ± 2 °C too much?

chocolate thermometer tempering

asked May 25, 2012 at 8:34

1 vote

1 answer

99 views

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

coffee espresso aluminum-cookware

asked Jun 15, 2014 at 9:45

Stack Exchange Network

current community

your communities

more stack exchange communities

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?

Vermouth for use in Drinks - can I freeze it?

Mashing bananas for Muffins: By hand or with blender?

Effect of wine used for deglazing on dish

Cooking oranges to put in a cake

Dehydrating cake?

Can I freeze my selfmade focaccia?

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

Why do some recipes claim to "never fail"?

Troubleshooting my Bavarian Creme

Canning tomato sauce

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

How to evenly bake a daquoise disk?

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

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

How long can I store a 'naked' Pavlova?

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?

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

Tomato sauce - tomatoes, then juice vs tomatoes & juice

How can I make carrot cake more fruity and fresh?

Tempering chocolate: ± 2 °C too much?

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