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MeltedPez
  • Member for 12 years
  • Last seen more than 1 year ago
31 votes

How to interpret this recipe for walnuts harvested at a given time?

17 votes

What is the name of this eggplant dish that is similar to lasagna?

12 votes
Accepted

Frying potatoes in cast iron: sticking!

9 votes
Accepted

Residue in cork

9 votes

Chest Freezer TOO full?

9 votes

What are good techniques to prepare liver?

8 votes

Why wooden sticks for ice cream bars?

8 votes

How hot does garlic need to get to lose its sharpness?

7 votes

Is it possible to substitute Wax Paper for Parchment Paper during baking?

7 votes

What does it mean to 'salt' a steak prior to frying?

7 votes
Accepted

What seasonings give ranch dressing its distinctive flavor?

6 votes

How is Pâté made? What are the ingredients?

6 votes

What is the history of souvlaki and is there any benefit in cooking meat on a skewer?

5 votes

What are the differences between fresh beans and dried ones?

4 votes

How is beer classified into different types?

4 votes

Substitutions for greek yogurt?

4 votes
Accepted

What are some best practices to cook salmon on a cedar plank in an oven?

4 votes
Accepted

Is the sprouted wheat used in any traditional recipes?

4 votes
Accepted

Accidentally bought a "butter basted" turkey. Can/should I still brine it?

4 votes
Accepted

What is the problem with using a flavored kombucha as a starter?

3 votes

Overly salted sauerkraut

3 votes
Accepted

Almond milk: pasteurize almonds and water before sealing?

3 votes

Why should one boil water over medium-high heat for pasta?

3 votes

Where can I find the most complete possible list with raw products and their respective pH?

3 votes

What does "shocking" food do?

2 votes
Accepted

Could you describe the Soufflé technique?

2 votes

Why isn't liver bitter?

2 votes

Adjusting yeast and rise times in recipes

1 vote

water temperature affecting bread rolls texture!

1 vote

How to convert grilled Beer Can Burger recipe to oven baked