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Ocaasi
  • Member for 11 years, 11 months
  • Last seen more than 9 years ago
41 votes
Accepted

Cooking an egg without oil or butter

33 votes
Accepted

Tips for a small kitchen

27 votes
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How safe is steak tartare?

20 votes

Is it safe to use plastic wrap in boiling water?

18 votes
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How do I sweat onions?

17 votes

Is there a problem with defrosting meat on the counter?

16 votes
Accepted

Is sushi so difficult?

15 votes

What is the point of a salt mill?

14 votes

How much salt should I add to a dish?

14 votes

What foods/preparations demonstrate the flavor difference between sea salt and table salt?

13 votes
Accepted

How long do black olives last once opened?

13 votes

Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?

13 votes

What are the fundamental sauces that every cook should know how to make?

12 votes

How do you cook a steak like those found in fine steakhouses?

11 votes
Accepted

How is mass egg-frying performed?

10 votes
Accepted

What mammals' milks are drunk by humans?

10 votes

Ways to learn to season food correctly?

10 votes
Accepted

How can I tell when chicken thighs are sufficiently cooked to eat?

10 votes
Accepted

What is slow cooking and what it is good for?

9 votes
Accepted

How can I rescue a soft boiled egg that is too soft?

9 votes

What is a cheap but good cut of beef for grilling?

8 votes

How do I impart "extra" flavor with Sous Vide cooking?

8 votes

What's the best order to add ingredients to a Stir Fry?

8 votes

Why would you Parboil Some Vegetables Before Stir-Frying them?

8 votes
Accepted

Differences/Similarities between cinnamon and nutmeg

8 votes
Accepted

How to suppress bad breath after eating garlic or onion

7 votes
Accepted

Why did my coppa get spicier after being microwaved?

7 votes

What's the best way to defrost ice-cream/sorbet quickly?

7 votes

Why is my cheese sauce gritty?

6 votes

Red apples safety