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GdD
  • Member for 10 years
  • Last seen this week
79 votes
10 answers
104k views

What's the best way to season a cast iron skillet?

  • 1,588
62 votes
4 answers
11k views

How is sushi supposed to be eaten?

  • 1,625
49 votes
4 answers
1.4m views

How do I know if food left at room temperature is still safe to eat?

  • 72.4k
45 votes
11 answers
122k views

Does ginger have to be peeled? If so how?

  • 46.9k
41 votes
2 answers
8k views

Was honey in ancient times different than now?

36 votes
7 answers
27k views

Fry onions and garlic before adding to the sauce?

  • 471
33 votes
6 answers
218k views

What is the correct water to pasta ratio?

  • 7,062
29 votes
4 answers
143k views

How much to reduce salt when using salted butter in place of unsalted butter

28 votes
4 answers
7k views

How do you make General Tso's chicken as generally found in the Eastern USA?

  • 38.2k
27 votes
2 answers
7k views

Coca Cola's Secret Recipe

  • 381
24 votes
1 answer
30k views

Egg yolks vs Whole eggs

  • 297
22 votes
5 answers
7k views

Why does my curry taste flat

20 votes
5 answers
161k views

What kind of frosting doesn't need to be refrigerated?

  • 7,879
20 votes
8 answers
110k views

What causes tea to be bitter, and how can I avoid that bitterness?

  • 5,249
15 votes
4 answers
56k views

Wok patina comes off

  • 153
15 votes
7 answers
443k views

How do I make my bread/buns super soft?

  • 476
14 votes
3 answers
6k views

What makes frozen burger patties bland?

  • 535
14 votes
2 answers
2k views

Are there any recipe ingredients that scale in a non-uniform manner?

13 votes
3 answers
2k views

Why is the first hotcake always the worst?

12 votes
4 answers
21k views

How to fry Rösti so that it stays together?

11 votes
2 answers
31k views

Mysterious bitter taste from tropical fruits and coconut

11 votes
3 answers
151k views

Why are my macarons cracking on top?

  • 1,743
10 votes
5 answers
36k views

How to get my croissant flakier and bigger? Is it possible to get a hollow inside?

8 votes
3 answers
1k views

How do high-end restaurants promote such intense flavour in vegetables?

  • 639
8 votes
5 answers
12k views

How to cook Lo Mein?

7 votes
3 answers
2k views

Can Calcium Chloride be Used to Prevent Lentils from Bursting?

  • 3,226
7 votes
1 answer
293 views

In industrially produced soup, how does each can contain equal parts of all ingredients?

7 votes
2 answers
28k views

How does one use cocoa butter in cooking?

6 votes
6 answers
4k views

How to prevent meatballs from drying out when I substitute a lean meat?

  • 1,000
6 votes
4 answers
7k views

What, if at all, is the difference of cooking an egg on high or low heat?