User Chris Steinbach

1

17

votes

14

answers

66k

views

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

equipment knives

Oct 24 '18 at 15:27 Community♦ 1

1

25

votes

6

answers

62k

views

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

food-safety citrus

Nov 20 '16 at 17:50 Community♦ 1

2

20

votes

12

answers

60k

views

Why do yolks break so easily (sometimes)?

eggs

Sep 1 '19 at 15:33 Dawn 1

4

9

votes

3

answers

55k

views

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

dessert measurements crumble

Jul 10 '12 at 13:54 Cascabel♦ 56.7k

1

15

votes

7

answers

52k

views

Does milk tenderize meat?

meat tenderizing

Apr 23 '17 at 21:46 Ching Chong 4,562

1

12

votes

2

answers

50k

views

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

lemon oranges citrus

May 7 at 21:16 user84205 1

2

9

votes

4

answers

46k

views

What is the lowest possible temperature for stewing meat?

meat stews

Oct 31 '16 at 13:41 Community♦ 1

4

votes

8

answers

43k

views

What meat should be used for Bolognese?

meat ground-beef

Jan 2 '20 at 0:46 Community♦ 1

1

10

votes

9

answers

39k

views

How can I make my Chocolate Mousse fluffier?

dessert chocolate

Apr 5 '15 at 0:25 Community♦ 1

4

16

votes

3

answers

31k

views

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

food-safety sous-vide

Oct 30 '16 at 22:28 Community♦ 1

4

votes

6

answers

30k

views

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

chicken temperature

Jan 13 at 2:31 tMac 1

8

votes

3

answers

22k

views

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

storage-method eggs reheating catering

Mar 7 '12 at 15:20 Community♦ 1

2

10

votes

6

answers

20k

views

Should asparagus be peeled before cooking?

vegetables asparagus

Mar 31 '15 at 19:08 Community♦ 1

1

5

votes

3

answers

11k

views

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

gelatin

Jun 24 at 6:52 Summer Niu 1

4

votes

2

answers

10k

views

Can salt make sour fruit seem sweeter?

flavor fruit sugar salt

Jan 5 '13 at 19:14 Community♦ 1

2

6

votes

6

answers

9k

views

Is there a difference between seasoning and flavouring?

flavor seasoning language

Jan 14 '14 at 23:52 KatieK 7,758

14

votes

2

answers

9k

views

How can bitterness from dried mushrooms be avoided?

mushrooms broth

Sep 16 at 18:18 Lisa 1

1

10

votes

1

answer

8k

views

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

food-safety oil

Mar 14 '11 at 22:43 Aaronut 53.8k

2

10

votes

3

answers

6k

views

How to fake salmon roe using jello

dessert molecular-gastronomy spherification gelatin

Jun 17 '11 at 17:38 Community♦ 1

6

votes

5

answers

5k

views

Does Julia Child's Crème Brûlée work?

custard creme-brulee creme-anglaise

Apr 20 '12 at 9:29 Community♦ 1

7

votes

4

answers

5k

views

Are oven bags anything more than disposable dutch ovens?

oven dutch-oven

Jun 4 '19 at 2:01 mech 2,523

7

votes

3

answers

4k

views

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

measurements

Jan 1 '19 at 22:24 K. Stewart 1

4

votes

3

answers

3k

views

Anyone for milk soaked minced beef?

beef milk dairy experimental

Oct 9 '14 at 21:27 Community♦ 1

1

vote

2

answers

3k

views

Breadcrumbs or flour when greasing and dusting a cake form?

baking cake flour breadcrumbs

Feb 19 '17 at 22:46 Community♦ 1

2

votes

3

answers

3k

views

How can you keep a stack of Swedish pancakes fresh?

pancakes serving catering swedish-cuisine

Jul 21 '18 at 17:08 Rodrigo de Azevedo 1

1

3

votes

1

answer

2k

views

Can clotted cream be made with UHT cream?

cream dairy clotted-cream

Mar 6 '11 at 19:45 Chris Steinbach 6,929

3

13

votes

2

answers

2k

views

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

recipe-scaling

Nov 6 '12 at 2:00 Community♦ 1

8

votes

2

answers

2k

views

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

dessert chocolate molecular-gastronomy

Aug 4 '10 at 17:43 hobodave 37.8k

1

11

votes

4

answers

2k

views

Can clarified butter be used for beurre noir?

sauce butter french-cuisine

Jul 25 '11 at 11:55 Nick 17

2

votes

1

answer

1k

views

Why might I have trouble making butter from Crème Fraîche?

butter dairy creme-fraiche

May 22 '14 at 23:47 rumtscho♦ 107k

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36 Questions

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

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

Why do yolks break so easily (sometimes)?

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

Does milk tenderize meat?

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

What is the lowest possible temperature for stewing meat?

What meat should be used for Bolognese?

How can I make my Chocolate Mousse fluffier?

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

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

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

Should asparagus be peeled before cooking?

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

Can salt make sour fruit seem sweeter?

Is there a difference between seasoning and flavouring?

How can bitterness from dried mushrooms be avoided?

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

How to fake salmon roe using jello

Does Julia Child's Crème Brûlée work?

Are oven bags anything more than disposable dutch ovens?

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

Anyone for milk soaked minced beef?

Breadcrumbs or flour when greasing and dusting a cake form?

How can you keep a stack of Swedish pancakes fresh?

Can clotted cream be made with UHT cream?

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

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

Can clarified butter be used for beurre noir?

Why might I have trouble making butter from Crème Fraîche?