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  • Member for 14 years, 5 months
  • Last seen more than 12 years ago
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78 Answers

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42 votes
Accepted

Why should I "rest" meat after cooking?

32 votes
Accepted

How do I pick a watermelon at the supermarket?

25 votes
Accepted

Best chopping board material for meat

23 votes
Accepted

How can I tell whether an egg has been hard-boiled, through the shell?

21 votes
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Is it possible to preserve color in steamed vegetables?

20 votes
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What is the difference between various types of flour?

19 votes
Accepted

Garlic turning green?

19 votes

What do "virgin" and "extra virgin" mean in regards to olive oil?

17 votes

What oil or fat to use for different purposes?

16 votes
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I want to make my own cheese. How do I get started?

16 votes
Accepted

Is there any difference between chopped and crushed garlic in cooking?

16 votes
Accepted

How does Korean chili powder differ from "US" chili powder?

15 votes

Stock vs Broth - What's the difference in usage?

14 votes

How do I get my spring rolls crispy?

12 votes

Can raw eggs be frozen?

12 votes

Should I refrigerate eggs?

12 votes
Accepted

How thoroughly do you need to clean the inside of a chicken before baking it?

11 votes
Accepted

How do you make pork rinds?

11 votes

How to make thick and fluffy pancakes?

11 votes

How do you make Yorkshire Puddings rise reliably?

11 votes
Accepted

Peking Duck Sauce

10 votes

Is there a substitute for tahini in hummus?

10 votes

Can raw eggs be frozen?

10 votes
Accepted

How to peel peaches?

9 votes
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Did I store these potatoes incorrectly (found a bug inside)?

9 votes
Accepted

Mayonnaise Substitutes

9 votes
Accepted

What is the difference between Yoghurt and Curd

7 votes
Accepted

How can I improve my barbecue sauce recipe?

7 votes

How dangerous is it to refreeze meat that has been thawed?

7 votes
Accepted

Crispy stir-fried mushrooms

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