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stephennmcdonald
  • Member for 13 years, 10 months
  • Last seen more than 3 years ago
24 votes
5 answers
27k views

Does microwaving destroy nutrients in food?

20 votes
4 answers
18k views

How can I reheat a roux-based (alfredo) sauce in the microwave without separation?

19 votes
13 answers
44k views

Using cast iron on a glass range

18 votes
4 answers
78k views

Why should I boil pretzels in baking soda water before baking?

17 votes
4 answers
9k views

What is seeping out of my key lime pie?

14 votes
7 answers
46k views

Can I store suet or home-rendered tallow at room temperature for a year?

12 votes
4 answers
4k views

Is there an easy way to trim the ends off green beans quickly?

11 votes
2 answers
27k views

Why do some recipes call for sugar in a brine?

9 votes
5 answers
15k views

Should I flip a roasting chicken in lieu of having a rotisserie?

8 votes
2 answers
10k views

Should my chicken sit in liquid as it roasts, or not?

7 votes
4 answers
5k views

How can I efficiently render 100 lbs of suet into tallow in a home kitchen?

6 votes
5 answers
3k views

Grilling long beans, and a substitute for cooking twine

2 votes
1 answer
626 views

Browning reheated food with only a microwave