User Cascabel - Seasoned Advice

Cascabel

Moderator

Member for 11 years, 11 months
Last seen this week

USA

64 Questions

Score Activity Newest Views

26 votes

9 answers

5k views

How do I avoid carrot slices rolling away?

vegetables knife-skills carrots

asked Mar 17, 2016 at 18:59

23 votes

1 answer

2k views

How prevalent was foodborne botulism before stricter food safety guidelines?

food-safety canning

asked Feb 11, 2016 at 16:19

17 votes

5 answers

8k views

Ginger and yeast

yeast ginger

asked Feb 12, 2011 at 17:12

15 votes

9 answers

77k views

What is "pizza crust yeast"?

bread yeast

asked Mar 16, 2013 at 15:41

14 votes

4 answers

5k views

How do I label already-frozen bags?

freezing

asked Nov 3, 2016 at 5:29

14 votes

1 answer

6k views

How does pineapple tenderize meat?

meat tenderizing pineapple

asked Jan 27, 2016 at 21:48

13 votes

1 answer

5k views

What is the best way to store ground coffee?

coffee

asked Sep 12, 2013 at 19:15

12 votes

6 answers

316k views

How long can I keep bread dough in the refrigerator?

bread dough

asked Dec 7, 2013 at 2:20

12 votes

6 answers

74k views

Gummy residue from baking spray/oil

baking cleaning oil

asked Nov 7, 2010 at 22:55

12 votes

3 answers

2k views

Liquid made with cream and penicillium roqueforti?

cheese cream

asked Jan 14, 2012 at 1:54

12 votes

5 answers

205k views

If I can't find baking soda or baking powder, what should I do?

substitutions baking-soda baking-powder leavening

asked Feb 18, 2015 at 19:02

11 votes

3 answers

19k views

Should I be worried if my broth or stock has no foam to skim?

stock broth

asked Aug 17, 2015 at 2:52

11 votes

5 answers

2k views

Camping with tofu

vegetarian camping tofu

asked Sep 14, 2010 at 19:23

11 votes

2 answers

752 views

How can I determine canning processing times?

canning acidity

asked Jun 25, 2013 at 18:00

10 votes

3 answers

6k views

Why are cheese curds squeaky?

cheese

asked Jan 6, 2012 at 17:27

10 votes

1 answer

5k views

Surface tension in food

molecular-gastronomy

asked Sep 6, 2011 at 20:55

9 votes

2 answers

3k views

Shaping thick crust pizza dough

pizza dough

asked Dec 18, 2010 at 21:31

9 votes

2 answers

10k views

What is cold-pressed honey?

honey

asked Sep 4, 2014 at 22:32

9 votes

2 answers

12k views

How long does it take to cook eggs safely as a function of temperature?

food-safety eggs

asked Feb 11, 2016 at 21:36

7 votes

3 answers

1k views

Is this extremely soft "French raclette" cheese actually meant for raclette?

cheese

asked Dec 16, 2014 at 23:28

7 votes

3 answers

13k views

Why are poblanos sometimes called pasillas?

mexican-cuisine chili-peppers

asked May 6, 2012 at 17:58

7 votes

1 answer

2k views

What's the difference between rectangular tea bags and pyramid tea bags?

tea

asked Sep 10, 2013 at 23:05

6 votes

2 answers

11k views

What grains are gluten free?

gluten-free grains

asked Sep 9, 2013 at 2:35

6 votes

2 answers

4k views

Water content of salted butter

salt butter

asked Jul 12, 2012 at 18:02

6 votes

2 answers

4k views

How do I know if a food or recipe can be made in a microwave oven?

microwave

asked Feb 21, 2013 at 22:49

6 votes

3 answers

11k views

How do I use tamarind powder?

substitutions tamarind

asked Aug 9, 2014 at 22:43

6 votes

2 answers

812 views

How should I pick a flour volume to weight conversion for an arbitrary recipe?

flour measurements

asked Jan 26, 2018 at 19:36

5 votes

2 answers

144 views

How do I trim fat down to an even layer?

meat knife-skills

asked Dec 29, 2015 at 0:09

5 votes

1 answer

1k views

How do I make scrambled egg whites more like scrambled eggs?

eggs

asked Jun 11, 2016 at 16:16

5 votes

2 answers

11k views

Should I separate grape skins when making jam?

jam grapes

asked Sep 10, 2012 at 22:26

1