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mfg
  • Member for 13 years, 10 months
  • Last seen more than a month ago
17 votes
1 answer
163k views

How should I deal with blood released while thawing meat in the refrigerator?

16 votes
3 answers
2k views

What changes should I make to accomodate vegan naked fatties?

13 votes
1 answer
4k views

What differences, practical and aesthetic, are there between egg washes?

12 votes
4 answers
3k views

What is the ideal fake turkey substitute for a vegan Thanksgiving?

12 votes
4 answers
3k views

Does preparation of food change the nutritional content with respect to fat type?

12 votes
6 answers
17k views

Fruit Flies and Storage of Fresh Produce

12 votes
2 answers
2k views

How to Pair for Beer Tastings

11 votes
2 answers
2k views

How to prepare gnocchi dough for mixed ingredients?

10 votes
1 answer
5k views

Is steam lost in boiling negligible?

9 votes
1 answer
5k views

Hamantaschen just wouldn't pinch and hold tight

8 votes
2 answers
341 views

How do beets bake up in flour?

8 votes
2 answers
3k views

How can I roast hominy while minimizing the popping?

8 votes
4 answers
4k views

Bean selection for a chili recipe

8 votes
1 answer
3k views

How do I cut bones in preparing a fast brown stock ("fond brun rapide")?

7 votes
1 answer
3k views

How can I make a vegan turkey-skin substitute?

7 votes
11 answers
100k views

How to thaw a bottle of beer that got frozen accidentally without exploding the bottle

7 votes
1 answer
7k views

What differences are there between Chia and Flax Eggs?

7 votes
2 answers
8k views

What limitations are there to sauteeing with water?

6 votes
2 answers
365 views

What is the most effective method for cooking a massive amount of sweet brown sushi rice

6 votes
3 answers
24k views

Can any KitchenAid stand mixer attachments be used to make peanut butter?

6 votes
1 answer
54k views

Can I use this dutch oven on a grill or camp fire?

6 votes
2 answers
7k views

Is there a rule of thumb on vinegar's abilities as a preservative?

6 votes
1 answer
21k views

Will potatoes turn brown / gray in oil?

6 votes
2 answers
7k views

Is there a technique for making larger batches of roux?

5 votes
2 answers
356 views

How to prepare a vegetable base using roasted squash for savory tomato-chunk soup

5 votes
2 answers
2k views

What does 6% acidity taste like?

5 votes
1 answer
2k views

How can I modify corn bread recipes to accomodate a wet filling?

5 votes
3 answers
7k views

Smoking pig butt: how to resume?

5 votes
5 answers
21k views

What can I use instead of a tea towel?

5 votes
2 answers
4k views

How do I get rid of that calcium chloride taste in my tomato sauce?