User GdD

84 votes

Why is my red cabbage suddenly turning blue when cooking, while it never did so before?

answered Jan 26 at 13:43

70 votes

Was honey in ancient times different than now?

wine honey history

answered Nov 2, 2018 at 11:38

70 votes

Accepted

Fry onions and garlic before adding to the sauce?

sauce tomatoes onions garlic italian-cuisine

answered Jan 12, 2020 at 23:41

63 votes

Accepted

Does ginger have to be peeled? If so how?

peeling ginger

answered Jan 22, 2013 at 15:25

55 votes

Accepted

Tea water: heat to 80 °C or boil to 100 °C and let it cool down to 80 °C?

tea water

answered Apr 3, 2018 at 12:21

54 votes

How do I add a strong "onion flavor" to the biryani (in restaurant style)?

indian-cuisine

answered Feb 20, 2019 at 11:45

54 votes

Accepted

What if I microwave Beyond Meat?

food-safety vegetarian

answered Jun 16, 2020 at 8:52

52 votes

Dirty sheet pan left in oven for over a month. Is the oven safe to use?

food-safety

answered Dec 16, 2021 at 10:12

51 votes

Accepted

Cracked oven proof dish - trying to understand the physics of what went wrong

bread ceramic physics

answered Jan 31 at 15:33

50 votes

How can I get cuts of beef I recognize when in Italy

beef cut-of-meat

answered May 19, 2020 at 14:47

38 votes

Accepted

Extremely hard layer after cooking the burger on the grill

meat grilling hamburgers ground-beef

answered Feb 11, 2020 at 9:04

38 votes

Accepted

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

vegetables oil frozen stir-fry searing

answered Mar 21, 2019 at 9:37

36 votes

Accepted

Where do you want 90% lean beef?

ground-beef

answered Apr 11, 2021 at 9:16

34 votes

Any benefit to buy high-quality meat for a mediocre cook?

meat

answered Feb 9, 2017 at 11:31

33 votes

Accepted

Repackaging shelf-stable products

food-safety storage-method food-preservation canning vacuum

answered May 11, 2020 at 8:28

30 votes

How to make bread with plain flour?

bread

answered Mar 23, 2020 at 17:44

30 votes

Accepted

Can a beef and pork mix burger be served medium

food-safety cooking-safety

answered Nov 11, 2021 at 8:57

29 votes

Accepted

Automated stirring in a domestic kitchen

bulk-cooking simmer

answered Apr 7 at 12:35

29 votes

Accepted

Conflicting advice on which knife to use when cutting up a chicken, which should I use?

chicken knives

answered May 16 at 8:56

29 votes

Accepted

How does one alter a recipe that calls for one fruit with another fruit of differing water content?

baking substitutions fruit

answered Mar 21, 2020 at 21:01

28 votes

Accepted

Can I half-bake muffins now, and then complete bake them the rest of the way a couple days later when I want them "fresh"?

baking muffins

answered Jul 27, 2021 at 7:24

28 votes

Accepted

Can a microwave oven cook chicken?

baking chicken oven

answered Nov 13, 2019 at 13:50

28 votes

Accepted

Is a steak OK to eat if it fell down, but I cooked it afterwards?

food-safety steak

answered Sep 2, 2014 at 12:04

27 votes

Accepted

How do I make my bread/buns super soft?

bread

answered Mar 28, 2013 at 9:49

26 votes

Does it matter if I sauté onions for high liquid foods?

onions

answered Dec 26, 2020 at 20:14

25 votes

Name of alcohol made from sugar and honey

alcohol whiskey rum

answered Apr 12 at 10:08

25 votes

What makes frozen burger patties bland?

beef hamburgers ground-beef

answered Jul 17, 2015 at 8:46

24 votes

Is seeding peppers a must when making hot sauce

pepper hot-sauce

answered Apr 12, 2020 at 20:19

24 votes

Is there any method to boil a cracked egg without making a mess?

eggs hard-boiled-eggs

answered Nov 26, 2018 at 14:03

23 votes

How do I stop all the sauce from being absorbed and the pasta going soggy?

pasta

answered Jun 26, 2019 at 9:58

Stack Exchange Network

current community

your communities

more stack exchange communities

1,128 Answers

Why is my red cabbage suddenly turning blue when cooking, while it never did so before?

Was honey in ancient times different than now?

Fry onions and garlic before adding to the sauce?

Does ginger have to be peeled? If so how?

Tea water: heat to 80 °C or boil to 100 °C and let it cool down to 80 °C?

How do I add a strong "onion flavor" to the biryani (in restaurant style)?

What if I microwave Beyond Meat?

Dirty sheet pan left in oven for over a month. Is the oven safe to use?

Cracked oven proof dish - trying to understand the physics of what went wrong

How can I get cuts of beef I recognize when in Italy

Extremely hard layer after cooking the burger on the grill

What are some good ways to treat frozen vegetables such that they behave like fresh vegetables when stir frying them?

Where do you want 90% lean beef?

Any benefit to buy high-quality meat for a mediocre cook?

Repackaging shelf-stable products

How to make bread with plain flour?

Can a beef and pork mix burger be served medium

Automated stirring in a domestic kitchen

Conflicting advice on which knife to use when cutting up a chicken, which should I use?

How does one alter a recipe that calls for one fruit with another fruit of differing water content?

Can I half-bake muffins now, and then complete bake them the rest of the way a couple days later when I want them "fresh"?

Can a microwave oven cook chicken?

Is a steak OK to eat if it fell down, but I cooked it afterwards?

How do I make my bread/buns super soft?

Does it matter if I sauté onions for high liquid foods?

Name of alcohol made from sugar and honey

What makes frozen burger patties bland?

Is seeding peppers a must when making hot sauce

Is there any method to boil a cracked egg without making a mess?

How do I stop all the sauce from being absorbed and the pasta going soggy?