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Max's user avatar
Max's user avatar
Max's user avatar
Max
  • Member for 10 years, 9 months
  • Last seen more than a week ago
  • Montreal, Canada
47 votes

Bacteria in steak from cutting with household scissors by mistake?

43 votes
Accepted

Why are certain fruit & veg bought in UK supermarkets tasteless?

42 votes

Why do Hong Kong chefs use a white towel instead of gloves to clutch a wok?

41 votes
Accepted

I get black flecks on my butter when I grease my pan

29 votes
Accepted

How do I make boiled or steamed veggies and meat taste good – without fatty condiments?

25 votes

Should I taste-test food before serving it?

24 votes
Accepted

How do I remove oil from soup?

22 votes
Accepted

What does this "France only" symbol mean on a coffee package?

22 votes
Accepted

Potato for a purpose

21 votes

What is the physical effect of sifting dry ingredients for a cake?

19 votes
Accepted

How long can I hold spätzle in ice water or drained?

16 votes
Accepted

How much oil is necessary to fry/cook eggs?

16 votes
Accepted

How can one cook corn on an open grill?

16 votes

Do onions help to sweeten tomato sauce?

15 votes

White chili and chocolate

15 votes

Do professional cooks use measuring cups and spoons?

15 votes
Accepted

safety of using chamotte stone from hardware supplies store for baking

15 votes

Is there a quintessential Italian hot sauce?

14 votes

How do I get better at tasting?

14 votes

How Did I Explode A Saucepan?

14 votes

Michelin Three Star Restaurant; but if the chef is not there

13 votes

What is the opposite of cuvée?

12 votes
Accepted

Meat alternative for tempura?

12 votes

Are the spices sumac, harissa and za’atar related in any way to capsicums/ chillies?

11 votes

Should pans be washed before adding more poultry?

11 votes

Are cooking thermometers essential?

10 votes

Why do I add stock to risotto slowly?

10 votes
Accepted

Sugar/salt frosted around the top of a cup/mug

10 votes

How much do egg yolks and whites weigh, in grams?

10 votes
Accepted

How do you stop tomato sauce from splattering?

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