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Chris Steinbach

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36 Questions

Views Newest Activity Votes

votes

answers

61k

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 Cody 11

votes

answers

57k

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

votes

answers

53k

views

Why do yolks break so easily (sometimes)?

eggs

Sep 1 at 15:33 Dawn 1

votes

answers

48k

views

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

dessert measurements crumble

Jul 10 '12 at 13:54 Cascabel♦ 55.5k

votes

answers

47k

views

Does milk tenderize meat?

meat tenderizing

Apr 23 '17 at 21:46 Ching Chong 4,454

votes

answers

45k

views

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

lemon oranges citrus

Mar 28 '17 at 17:13 candymancan 1

votes

answers

41k

views

What is the lowest possible temperature for stewing meat?

meat stews

Oct 31 '16 at 13:41 Community♦ 1

votes

answers

37k

views

How can I make my Chocolate Mousse fluffier?

dessert chocolate

Apr 5 '15 at 0:25 Community♦ 1

votes

answers

34k

views

What meat should be used for Bolognese?

meat ground-beef

Jan 2 at 0:46 nick012000 178

votes

answers

30k

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

votes

answers

24k

views

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

chicken temperature

Sep 24 '16 at 9:39 BaffledCook 12.7k

votes

answers

20k

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

votes

answers

18k

views

Should asparagus be peeled before cooking?

vegetables asparagus

Mar 31 '15 at 19:08 Community♦ 1

votes

answers

11k

views

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

gelatin

Nov 19 '13 at 16:37 Community♦ 1

votes

answers

views

Can salt make sour fruit seem sweeter?

flavor fruit sugar salt

Jan 5 '13 at 19:14 Community♦ 1

votes

answers

views

Is there a difference between seasoning and flavouring?

flavor seasoning language

Jan 14 '14 at 23:52 KatieK 7,648

votes

answer

views

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

food-safety oil

Mar 14 '11 at 22:43 Aaronut 53.1k

votes

answer

views

How can bitterness from dried mushrooms be avoided?

mushrooms broth

Aug 19 '18 at 19:56 user999684 101

votes

answers

views

How to fake salmon roe using jello

dessert molecular-gastronomy spherification gelatin

Jun 17 '11 at 17:38 Community♦ 1

votes

answers

views

Does Julia Child's Crème Brûlée work?

custard creme-brulee creme-anglaise

Apr 20 '12 at 9:29 Community♦ 1

votes

answers

views

Are oven bags anything more than disposable dutch ovens?

oven dutch-oven

Jun 4 at 2:01 mech 2,495

votes

answers

views

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

measurements

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

votes

answers

views

Anyone for milk soaked minced beef?

beef milk dairy experimental

Oct 9 '14 at 21:27 Community♦ 1

votes

answers

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 535

vote

answers

views

Breadcrumbs or flour when greasing and dusting a cake form?

baking cake flour breadcrumbs

Feb 19 '17 at 22:46 Community♦ 1

votes

answer

views

Can clotted cream be made with UHT cream?

cream dairy clotted-cream

Mar 6 '11 at 19:45 Chris Steinbach 6,713

votes

answers

views

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

recipe-scaling

Nov 6 '12 at 2:00 Community♦ 1

votes

answers

views

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

dessert chocolate molecular-gastronomy

Aug 4 '10 at 17:43 hobodave 37.2k

votes

answers

views

Can clarified butter be used for beurre noir?

sauce butter french-cuisine

Jul 25 '11 at 11:55 Nick 17

vote

answer

774

views

Why might I have trouble making butter from Crème Fraîche?

butter dairy creme-fraiche

May 22 '14 at 23:47 rumtscho♦ 92.8k

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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?

How can I make my Chocolate Mousse fluffier?

What meat should be used for Bolognese?

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?

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

How can bitterness from dried mushrooms be avoided?

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?

How can you keep a stack of Swedish pancakes fresh?

Breadcrumbs or flour when greasing and dusting a cake form?

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?