User Ian Turner

18 votes

Cooking an egg without oil or butter

answered Jul 28, 2010 at 19:37

14 votes

What's the proper way to dispose of used fats & oils?

answered Aug 3, 2010 at 14:26

11 votes

Accepted

Fondue without Gruyere cheese

answered Jul 19, 2010 at 10:59

10 votes

Accepted

What technique best infuses spices into a dish?

answered Jul 28, 2010 at 14:36

9 votes

How do you properly cook a steak?

answered Jul 9, 2010 at 22:15

7 votes

In a tomato sauce recipe, how can I cut the acidity?

answered Jul 26, 2010 at 9:03

7 votes

Accepted

Use the back of a granite chopping board as a pizza stone?

answered Aug 3, 2010 at 8:56

5 votes

How can I remove excess fat from stews or soups without refrigerating?

answered Aug 4, 2010 at 5:33

5 votes

Which foods are high in umami?

answered Jul 19, 2010 at 14:11

5 votes

Making a natural gravy?

answered Jul 20, 2010 at 15:01

5 votes

Is there a secret to flavouring with herbs

answered Jul 20, 2010 at 16:01

4 votes

Can I learn to cook from a book?

answered Jul 20, 2010 at 13:59

4 votes

Accepted

Making a sauce with mascarpone cheese

answered Jul 26, 2010 at 8:57

4 votes

What are the uses of tzatziki sauce?

answered Jul 26, 2010 at 20:48

3 votes

Timing cooking: methods / workflow

answered Jul 22, 2010 at 14:13

3 votes

Which types of apples are considered to be "quick-cooking" apples?

answered Jul 22, 2010 at 15:28

3 votes

Tips for a small kitchen

answered Jul 28, 2010 at 15:08

3 votes

Is it possible to make homemade mascarpone?

answered Aug 5, 2010 at 12:30

2 votes

Secret to takeaway curry

answered Aug 5, 2010 at 9:30

2 votes

A steak story: dry crust

answered Aug 3, 2010 at 10:04

2 votes

Bread used for containing soup

answered Aug 4, 2010 at 11:29

2 votes

Which foods are high in umami?

answered Jul 19, 2010 at 14:11

1 vote

How can I keep delicate food from sticking to the grill?

answered Jul 9, 2010 at 22:19

1 vote

What's a good vegetarian substitute for Worcestershire sauce?

answered Jul 21, 2010 at 9:59

1 vote

How can I make a panna cotta based on Jelly bellys?

answered Jul 23, 2010 at 15:33

1 vote

What cookbooks do you always come back to?

answered Aug 4, 2010 at 12:12

1 vote

Is there a simple way to make refried beans?

answered Aug 4, 2010 at 12:32

0 votes

How to drain zucchini and eggplant

answered Aug 3, 2010 at 15:41

0 votes

Do different wood types work better for grilling different meats/fishes?

answered Aug 4, 2010 at 12:28

0 votes

Can you make a sauce with beer?

answered Jul 26, 2010 at 9:58

Stack Exchange Network

31 Answers

Cooking an egg without oil or butter

What's the proper way to dispose of used fats & oils?

Fondue without Gruyere cheese

What technique best infuses spices into a dish?

How do you properly cook a steak?

In a tomato sauce recipe, how can I cut the acidity?

Use the back of a granite chopping board as a pizza stone?

How can I remove excess fat from stews or soups without refrigerating?

Which foods are high in umami?

Making a natural gravy?

Is there a secret to flavouring with herbs

Can I learn to cook from a book?

Making a sauce with mascarpone cheese

What are the uses of tzatziki sauce?

Timing cooking: methods / workflow

Which types of apples are considered to be "quick-cooking" apples?

Tips for a small kitchen

Is it possible to make homemade mascarpone?

Secret to takeaway curry

A steak story: dry crust

Bread used for containing soup

Which foods are high in umami?

How can I keep delicate food from sticking to the grill?

What's a good vegetarian substitute for Worcestershire sauce?

How can I make a panna cotta based on Jelly bellys?

What cookbooks do you always come back to?

Is there a simple way to make refried beans?

How to drain zucchini and eggplant

Do different wood types work better for grilling different meats/fishes?

Can you make a sauce with beer?