User Cascabel

98 votes

Accepted

What constitutes the majority of meat?

meat nutrient-composition

answered Sep 18, 2017 at 17:41

92 votes

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What is this cutting spatula with holes? (See photo)

equipment

answered May 2, 2017 at 19:54

67 votes

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Do magnets dull knives?

knives sharpening

answered Mar 20, 2017 at 4:01

62 votes

Accepted

What is this one-handed tool with five dull steel "blades" called?

equipment

answered Dec 6, 2017 at 7:44

49 votes

Grilling veggies & meat on same surface for vegetarian guests

meat vegetables grilling vegan vegetarian

answered Apr 13, 2017 at 2:09

49 votes

Baking at a lower temperature than the recipe calls for

baking

answered Oct 24, 2016 at 2:40

47 votes

Accepted

Is there a word for the flavour shared by onion, spring onion, shallot, leek, and chive?

onions language

answered Oct 12, 2017 at 21:48

46 votes

Accepted

Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I...?)

pizza barbecue fire wood

answered Oct 25, 2017 at 21:02

40 votes

Accepted

What methods make tomato chopping less messy?

tomatoes cutting

answered Mar 11, 2016 at 5:52

37 votes

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Do I need to add pectin to make jam?

jam

answered Dec 14, 2017 at 3:59

36 votes

Accepted

How do I safely caramelize honey without fully burning it?

honey caramelization

answered Oct 2, 2017 at 16:26

36 votes

Food safety when tasting from dish

food-safety

answered Apr 10, 2014 at 6:14

35 votes

Accepted

Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat?

shopping pineapple

answered Jun 9, 2015 at 1:14

35 votes

Accepted

How do you coat perfectly round truffles with melted chocolate?

chocolate-truffles

answered Jul 29, 2014 at 23:19

34 votes

Accepted

Is butter ever the same after having been melted?

butter melting

answered Apr 28, 2016 at 22:41

33 votes

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Why is it necessary to preheat an oven?

equipment oven

answered Dec 17, 2010 at 14:48

27 votes

Accepted

What should I do if power goes out while I am baking cake/cookies?

baking oven

answered Apr 9, 2012 at 14:59

24 votes

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When turning instant soup into liquid soup, how can I optimise dissolution?

soup

answered Apr 26, 2016 at 17:02

24 votes

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Difference between burritos, chimichanga, and enchiladas?

language mexican-cuisine

answered Jan 9, 2017 at 23:10

24 votes

Why does a microwave rotate the food being cooked? And is there ever a time when it shouldn't rotate?

microwave

answered Mar 22, 2011 at 5:06

24 votes

Accepted

How to make round popcorn?

popcorn

answered Oct 31, 2012 at 23:56

23 votes

Can a fish living in fresh water be called seafood?

fish language seafood

answered Mar 5, 2017 at 4:15

23 votes

Accepted

Why do you need eggs when making icecream?

eggs ice-cream

answered Jun 17, 2013 at 4:12

23 votes

Accepted

Why is it important to add salt during cooking?

salt

answered Dec 5, 2011 at 22:06

22 votes

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My applesauce has fermented, is it safe to bake with?

food-safety storage-lifetime fermentation

answered Mar 28, 2016 at 22:24

21 votes

Accepted

Can I use this Ikea glassware on stove top?

cookware stove glass

answered Jun 26, 2016 at 0:36

21 votes

Accepted

What size disher makes "1 inch balls of dough?"

cookies mass-cooking

answered Dec 21, 2017 at 18:40

20 votes

Accepted

What can I substitute for Cointreau

substitutions alcohol cocktails

answered Sep 23, 2016 at 3:59

20 votes

Accepted

De-meatifying lasagna, casseroles

substitutions vegetarian kosher

answered Feb 19, 2012 at 17:06

20 votes

Why microwaves do not kill harmful bacteria as well as boiling?

microwave boiling food-safety

answered Feb 19, 2013 at 19:42

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760 Answers

What constitutes the majority of meat?

What is this cutting spatula with holes? (See photo)

Do magnets dull knives?

What is this one-handed tool with five dull steel "blades" called?

Grilling veggies & meat on same surface for vegetarian guests

Baking at a lower temperature than the recipe calls for

Is there a word for the flavour shared by onion, spring onion, shallot, leek, and chive?

Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I...?)

What methods make tomato chopping less messy?

Do I need to add pectin to make jam?

How do I safely caramelize honey without fully burning it?

Food safety when tasting from dish

Why might packaged pineapple contain egg, soy, peanut, fish, milk, sulphites, tree nuts, sesame, crustaceans, shellfish, mustard seeds, wheat?

How do you coat perfectly round truffles with melted chocolate?

Is butter ever the same after having been melted?

Why is it necessary to preheat an oven?

What should I do if power goes out while I am baking cake/cookies?

When turning instant soup into liquid soup, how can I optimise dissolution?

Difference between burritos, chimichanga, and enchiladas?

Why does a microwave rotate the food being cooked? And is there ever a time when it shouldn't rotate?

How to make round popcorn?

Can a fish living in fresh water be called seafood?

Why do you need eggs when making icecream?

Why is it important to add salt during cooking?

My applesauce has fermented, is it safe to bake with?

Can I use this Ikea glassware on stove top?

What size disher makes "1 inch balls of dough?"

What can I substitute for Cointreau

De-meatifying lasagna, casseroles

Why microwaves do not kill harmful bacteria as well as boiling?