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justkt
  • Member for 13 years, 4 months
  • Last seen more than 3 years ago
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200 Answers

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38 votes
Accepted

Why use yeast instead of baking powder?

31 votes
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Why doesn't Bailey's go bad?

22 votes
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Cooking slow-roasted pork to 190F?

21 votes
Accepted

How do I use a convex crepe pan?

20 votes

transfer pizza onto stone without sticking

20 votes
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What happens if I use vegetable oil in a cake?

19 votes
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Is it safe to eat butter after it has crossed its expiration date? Does butter ever spoil in fridge?

18 votes
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Powdered milk in bread recipe

17 votes

How to make pancakes/crepes without eggs nor any liquids besides water?

17 votes
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What's the difference between a burrito and a tortilla?

17 votes
Accepted

How to make big, fluffy "Mexican-style" flour tortillas (without using any special machinery)?

16 votes
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A definitive method of dicing an onion

16 votes
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Potato in the microwave

15 votes
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Why is cream curdled in coffee?

15 votes
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What does to deglaze a pan mean?

15 votes

Why don't my cookies flatten?

14 votes
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How to create a muffin recipe

13 votes
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Why peel tomatoes?

13 votes
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What is the maximum temperature at which cream will still whip successfully?

12 votes

Cheap sources of protein?

12 votes

Am I missing something with Beer Can chicken?

12 votes
Accepted

How can I check if my flour is self-raising or plain?

11 votes
Accepted

Fire side cooking

11 votes
Accepted

Cookbook says to store dough in fridge overnight, why can't I just bake it already?

11 votes
Accepted

Do I need to cook the meat filling before stuffing ravioli?

11 votes

How much gluten will set off somebody's celiac disease?

11 votes
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Is it possible to make a wheat free/gluten free/dairy free apple pie?

11 votes
Accepted

What precautions should I take when preparing food while I have a cold?

11 votes
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Is dry rub necessary in making bbq ribs?

10 votes
Accepted

How do "frozen fresh" herbs compare to fresh?

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