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Athanasius
  • Member for 9 years, 6 months
  • Last seen more than a week ago
87 votes

Is it safe to put hot food in the fridge?

65 votes

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

55 votes
Accepted

Why use baking powder instead of yeast?

55 votes
Accepted

Who originated the dangerous avocado-pitting technique?

50 votes
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Milk instead of water in bread

42 votes
Accepted

Why wooden sticks for ice cream bars?

33 votes

What temperature does the Maillard reaction occur?

32 votes
Accepted

Room temperature "rest" for fresh mayo?

31 votes
Accepted

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

30 votes
Accepted

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

28 votes
Accepted

Why does steak change colour after seasoning?

23 votes

How to keep a high hydration bread loaf from becoming flat

23 votes
Accepted

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

23 votes

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

22 votes

How Does Wine Enhance Flavor?

22 votes
Accepted

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

22 votes

How do you preserve fresh ginger?

22 votes
Accepted

What ensures big holes in my bread?

22 votes

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

21 votes

Can/should I use baking soda when cooking beans?

21 votes
Accepted

Finishing pre-cooked prime rib, day-of?

19 votes
Accepted

Why won't my beans soften?

19 votes

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

19 votes

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

18 votes

Onion and Garlic, a no-no?

18 votes

Does milk make cakes lighter or tougher?

18 votes

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

17 votes

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

17 votes
Accepted

How prevalent was foodborne botulism before stricter food safety guidelines?

17 votes
Accepted

Reusing pickle brine

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