User Chris Steinbach

25 votes

6 answers

72k views

Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?

asked Mar 2, 2013 at 20:45

20 votes

13 answers

70k views

Why do yolks break so easily (sometimes)?

asked Sep 5, 2010 at 21:41

18 votes

14 answers

72k views

When is a Utility Knife to be preferred over a Chef's or a Paring knife?

asked Nov 19, 2012 at 2:20

16 votes

3 answers

33k views

Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?

asked Dec 1, 2012 at 10:56

15 votes

7 answers

56k views

Does milk tenderize meat?

asked Feb 2, 2011 at 20:50

14 votes

2 answers

3k views

Are there any recipe ingredients that scale in a non-uniform manner?

asked Nov 4, 2012 at 10:31

14 votes

2 answers

60k views

How can I tell when the wax has been removed from citrus fruit?

asked Feb 23, 2013 at 22:06

13 votes

2 answers

13k views

How can bitterness from dried mushrooms be avoided?

asked Feb 21, 2015 at 14:15

11 votes

4 answers

2k views

Can clarified butter be used for beurre noir?

asked Jul 30, 2010 at 20:25

10 votes

6 answers

22k views

Should asparagus be peeled before cooking?

asked Aug 13, 2010 at 21:41

10 votes

9 answers

42k views

How can I make my Chocolate Mousse fluffier?

asked Aug 18, 2010 at 20:01

10 votes

1 answer

9k views

Is it safe to use oil at its smoking point? [closed]

asked Mar 14, 2011 at 22:08

10 votes

3 answers

6k views

How to fake salmon roe using jello

asked Jun 16, 2011 at 20:41

10 votes

4 answers

360 views

Why are parsnips sold pre-clipped?

asked Apr 20, 2012 at 9:56

9 votes

4 answers

52k views

What is the lowest possible temperature for stewing meat?

asked Jun 29, 2012 at 7:17

9 votes

3 answers

71k views

What is the correct flour, sugar, butter ratio for crumble?

asked Jul 9, 2012 at 12:23

8 votes

3 answers

23k views

How far in advance of serving can you fry fried eggs?

asked Aug 13, 2010 at 18:16

8 votes

4 answers

5k views

Do cooks in the US measure volume using 'traditional' or 'legal' units?

asked Nov 7, 2012 at 11:36

8 votes

2 answers

2k views

What went wrong with my Chocolate Chantilly (Hervé This' recipe)

asked Aug 3, 2010 at 21:34

7 votes

4 answers

6k views

Are oven bags anything more than disposable dutch ovens?

asked Jul 4, 2012 at 11:35

6 votes

6 answers

9k views

Is there a difference between seasoning and flavouring?

asked Feb 6, 2011 at 14:24

5 votes

7 answers

42k views

What would cooking chicken at 140 degrees F for a prolonged period do?

asked Feb 20, 2011 at 21:13

5 votes

5 answers

6k views

Does Julia Child's Crème Brûlée work?

asked Aug 9, 2010 at 20:58

5 votes

1 answer

618 views

Why refresh lentils before making lentil soup

asked Feb 1, 2011 at 20:43

5 votes

1 answer

502 views

How firm a bite should Ptitim (pearl couscous) have?

asked Aug 26, 2012 at 8:16

5 votes

3 answers

12k views

How is gelatine sold in U.S. grocery stores?

asked Jul 19, 2013 at 13:34

4 votes

2 answers

11k views

Can salt make sour fruit seem sweeter?

asked Jan 4, 2013 at 20:50

4 votes

1 answer

698 views

Does butter reduce perceived sweetness?

asked Jul 11, 2012 at 12:41

4 votes

3 answers

4k views

What is the effect of soaking minced beef in milk

asked Feb 1, 2011 at 21:17

4 votes

8 answers

56k views

What meat should be used for Bolognese?

asked Jun 27, 2012 at 14:13

Stack Exchange Network

36 Questions

Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?

Why do yolks break so easily (sometimes)?

When is a Utility Knife to be preferred over a Chef's or a Paring knife?

Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?

Does milk tenderize meat?

Are there any recipe ingredients that scale in a non-uniform manner?

How can I tell when the wax has been removed from citrus fruit?

How can bitterness from dried mushrooms be avoided?

Can clarified butter be used for beurre noir?

Should asparagus be peeled before cooking?

How can I make my Chocolate Mousse fluffier?

Is it safe to use oil at its smoking point? [closed]

How to fake salmon roe using jello

Why are parsnips sold pre-clipped?

What is the lowest possible temperature for stewing meat?

What is the correct flour, sugar, butter ratio for crumble?

How far in advance of serving can you fry fried eggs?

Do cooks in the US measure volume using 'traditional' or 'legal' units?

What went wrong with my Chocolate Chantilly (Hervé This' recipe)

Are oven bags anything more than disposable dutch ovens?

Is there a difference between seasoning and flavouring?

What would cooking chicken at 140 degrees F for a prolonged period do?

Does Julia Child's Crème Brûlée work?

Why refresh lentils before making lentil soup

How firm a bite should Ptitim (pearl couscous) have?

How is gelatine sold in U.S. grocery stores?

Can salt make sour fruit seem sweeter?

Does butter reduce perceived sweetness?

What is the effect of soaking minced beef in milk

What meat should be used for Bolognese?