User Athanasius

87 votes

Is it safe to put hot food in the fridge?

answered Jan 8, 2013 at 2:35

65 votes

What qualities to look for in a cut of beef destined for "well done"?

beef barbecue

answered Apr 14, 2018 at 5:42

55 votes

Accepted

Why use baking powder instead of yeast?

yeast baking-powder leavening

answered Apr 9, 2018 at 23:30

55 votes

Accepted

Who originated the dangerous avocado-pitting technique?

knives avocados

answered Oct 21, 2019 at 21:17

50 votes

Accepted

Milk instead of water in bread

bread

answered Oct 8, 2019 at 4:15

42 votes

Accepted

Why wooden sticks for ice cream bars?

ice-cream

answered Aug 5, 2015 at 7:08

33 votes

What temperature does the Maillard reaction occur?

temperature maillard

answered Jan 9, 2013 at 17:44

32 votes

Accepted

Room temperature "rest" for fresh mayo?

food-science mayonnaise food-safety

answered Apr 9, 2013 at 0:17

31 votes

Accepted

Does adding water back into an over-reduced sauce lose flavour?

sauce

answered Dec 4, 2015 at 20:01

30 votes

Accepted

Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?

curry pepper

answered Oct 15, 2019 at 2:03

28 votes

Accepted

Why does steak change colour after seasoning?

steak

answered Aug 21, 2016 at 21:12

23 votes

How to keep a high hydration bread loaf from becoming flat

baking bread sourdough

answered Jan 1, 2013 at 18:06

23 votes

Accepted

Why doesn't milk create gluten when combined with flour?

bread milk yeast

answered Dec 26, 2019 at 14:03

23 votes

How much time and temperature do I add when making 140% of a quick bread recipe?

baking substitutions quickbread

answered Dec 28, 2019 at 21:50

22 votes

How Does Wine Enhance Flavor?

flavor wine

answered Jan 1, 2020 at 21:51

22 votes

Accepted

Is a borosilicate glass pot safe to use on a gas burner stovetop?

cookware kitchen-safety glass

answered Nov 27, 2019 at 2:38

22 votes

How do you preserve fresh ginger?

ginger

answered Nov 27, 2019 at 19:15

22 votes

Accepted

What ensures big holes in my bread?

baking bread

answered Jan 8, 2013 at 19:35

22 votes

How does adding baking soda to soaking beans/lentils reduce the gas they make you have?

beans gas lentils soaking

answered Jun 20, 2014 at 14:43

21 votes

Can/should I use baking soda when cooking beans?

baking baking-soda legumes

answered Nov 1, 2014 at 21:19

21 votes

Accepted

Finishing pre-cooked prime rib, day-of?

meat

answered Dec 15, 2019 at 21:34

19 votes

Accepted

Why won't my beans soften?

soup beans soaking

answered Jun 20, 2014 at 0:09

19 votes

Does keeping a fridge/freezer full significantly help energy efficiency?

freezing temperature refrigerator water storage

answered Jun 2, 2015 at 18:30

19 votes

How should I keep the vegetables from flying off the board when I cut them?

vegetables knife-skills cutting

answered Mar 10, 2016 at 16:32

18 votes

Onion and Garlic, a no-no?

onions garlic italian-cuisine

answered Mar 15, 2016 at 3:07

18 votes

Does milk make cakes lighter or tougher?

baking cake

answered Nov 24, 2019 at 15:47

18 votes

How much caffeine would there be if I reuse tea leaves in a second brewing?

tea caffeine

answered Oct 17, 2019 at 17:39

17 votes

Can something have more sugar per 100g than the percentage of sugar that's in it?

food-science sugar

answered Sep 29, 2019 at 19:24

17 votes

Accepted

How prevalent was foodborne botulism before stricter food safety guidelines?

food-safety canning

answered Feb 16, 2016 at 23:47

17 votes

Accepted

Reusing pickle brine

pickling brining

answered Aug 20, 2013 at 3:48

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383 Answers

Is it safe to put hot food in the fridge?

What qualities to look for in a cut of beef destined for "well done"?

Why use baking powder instead of yeast?

Who originated the dangerous avocado-pitting technique?

Milk instead of water in bread

Why wooden sticks for ice cream bars?

What temperature does the Maillard reaction occur?

Room temperature "rest" for fresh mayo?

Does adding water back into an over-reduced sauce lose flavour?

Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?

Why does steak change colour after seasoning?

How to keep a high hydration bread loaf from becoming flat

Why doesn't milk create gluten when combined with flour?

How much time and temperature do I add when making 140% of a quick bread recipe?

How Does Wine Enhance Flavor?

Is a borosilicate glass pot safe to use on a gas burner stovetop?

How do you preserve fresh ginger?

What ensures big holes in my bread?

How does adding baking soda to soaking beans/lentils reduce the gas they make you have?

Can/should I use baking soda when cooking beans?

Finishing pre-cooked prime rib, day-of?

Why won't my beans soften?

Does keeping a fridge/freezer full significantly help energy efficiency?

How should I keep the vegetables from flying off the board when I cut them?

Onion and Garlic, a no-no?

Does milk make cakes lighter or tougher?

How much caffeine would there be if I reuse tea leaves in a second brewing?

Can something have more sugar per 100g than the percentage of sugar that's in it?

How prevalent was foodborne botulism before stricter food safety guidelines?

Reusing pickle brine