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papin
  • Member for 12 years, 11 months
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105 Answers

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172 votes
Accepted

Why add salt to the water when cooking pasta?

33 votes
Accepted

What is the purpose of creaming butter with sugar in cookie recipes?

22 votes
Accepted

Are there any reasonable substitutions for lemon juice?

21 votes
Accepted

What's the white liquidy substance that can appear when cooking salmon?

19 votes

Is there any difference between chopped and crushed garlic in cooking?

19 votes

What is the difference between butterscotch, caramel, and toffee?

18 votes

What are some good substitutes for salt for those on low sodium diets?

18 votes

What is the butter for in a jam recipe?

18 votes
Accepted

What factors lead to rich crema on espresso?

16 votes
Accepted

Charles Darwin high altitude cooking of potatoes

15 votes

Is copper cookware really better than stainless steel?

15 votes
Accepted

Can agave nectar be substituted for honey in baking?

15 votes

What are the differences between the grades of maple syrup?

15 votes
Accepted

When baking, is it better to use a gas or electric oven?

15 votes
Accepted

Can mushrooms be re-heated safely?

14 votes
Accepted

Can I use any sort of pumpkin for pumpkin pie?

14 votes

What cookbooks do you always come back to?

14 votes
Accepted

Can evaporated milk be converted to sweetened condensed?

14 votes
Accepted

How does salmonella get into eggs?

13 votes

Can you assemble lasagna one day, and then bake it about 24 hrs later?

13 votes

What role do eggs play in baking?

13 votes
Accepted

How do you remove garlic smells from your fingers?

13 votes
Accepted

How to soft boil an egg

12 votes
Accepted

What are alternative gelling agents to gelatine? And what are their properties?

12 votes

How do you decide what temperature to bake at?

12 votes

Why do things smell good while cooking but have little flavour when finished

12 votes

What is a good substitute for Fish Sauce?

12 votes
Accepted

Why add salt to the water when cooking rice?

12 votes
Accepted

What happens to the flavour of meat when you cook it Star Anise with Onions?

11 votes
Accepted

The science of confit

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