User Jason

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pasta

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Julia Child - Mastering the Art of French Cooking - OK for Kosher? [closed]

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Constructing your own oil/water sprayer

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food-safety storage-lifetime food-science

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sourdough smell starter

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What are techniques to make homemade pasta without a pasta machine?

pasta italian-cuisine

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What are the differences between baking in bulk and baking in smaller amounts?

baking bulk-cooking

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Is sourdough actually sour?

baking bread sourdough starter

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How to preserve home-made salad dressing, without using bad preservatives? [closed]

food-safety storage-lifetime food-preservation salad-dressing

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2

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496

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Restaurant kitchen supplies that are also really useful in a home kitchen?

equipment

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Can you thaw a frozen turkey in a dryer?

equipment meat turkey defrosting thanksgiving

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How long, optimally, should you marinate chicken or beef?

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How does sourdough (wild yeast) starter differ from location to location?

baking bread sourdough starter

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vegetables fresh refrigerator

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Leaving buttermilk out overnight, recipe for food poisoning?

food-safety bread cookbook

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450

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Chicken without all that fat?

chicken meat butchering

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769

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Is it possible to get veal that is not incredibly fatty?

meat butchering veal

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Do you need a rice cooker to cook sticky rice?

equipment rice

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1

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806

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Freezing cooked rice?

freezing rice

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3

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How do I reverse engineer a recipe? [closed]

experimental

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Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

substitutions bread butter shortening

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Making sticky rice without rice cooker

rice rice-cooker sticky-rice

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25 Questions

Baking bread … without crust?

Cooking up onions, without oil

How to economically make home-made sushi?

What are the advantages of homemade pasta over store-bought?

Julia Child - Mastering the Art of French Cooking - OK for Kosher? [closed]

Constructing your own oil/water sprayer

How do food producers determine expiration dates on products and ingredients?

Sourdough starter began acting strange after storing in fridge

What are techniques to make homemade pasta without a pasta machine?

What are the differences between baking in bulk and baking in smaller amounts?

Is sourdough actually sour?

How to preserve home-made salad dressing, without using bad preservatives? [closed]

Restaurant kitchen supplies that are also really useful in a home kitchen?

Can you thaw a frozen turkey in a dryer?

How long, optimally, should you marinate chicken or beef?

How does sourdough (wild yeast) starter differ from location to location?

Does the vegetable crisper make a difference? [duplicate]

Leaving buttermilk out overnight, recipe for food poisoning?

Chicken without all that fat?

Is it possible to get veal that is not incredibly fatty?

Do you need a rice cooker to cook sticky rice?

Freezing cooked rice?

How do I reverse engineer a recipe? [closed]

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

Making sticky rice without rice cooker