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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 this week
  • Montreal, Canada
10 votes
Accepted

How do you separate whole chicken skin from the breast (for basting) without ripping it?

10 votes

How much can I change a NY cheesecakes recipe?

10 votes

What is the difference between 100% whole wheat pasta and 100% whole wheat couscous?

10 votes

Why are my Rucola and Lettuce washed in ice-water?

10 votes

Is it safe to start using seasoned cast iron grill/griddle after 7 years?

9 votes

Culinary purpose of frying pan foil sheet for cooking fish? (not wrapped in foil)

9 votes
Accepted

Is Calrose rice a decent choice for paella?

9 votes

Why is tomato paste so cheap?

9 votes
Accepted

Low-calorie French Fries

9 votes
Accepted

Small baskets for fries

9 votes

Is the lettuce inside the wilted outer leaves still good?

8 votes

Eggs sticking to the pan

8 votes

How do you saute anchovies in a flavor base?

8 votes

What pasta sauces can I make that don't include cheese?

8 votes

Stuffing meat cannelloni and refrigerating to be cooked the next day

8 votes
Accepted

What has happened to this oil?

8 votes

Is it feasible to cook via a forge?

8 votes

How can I improve my noodle soup?

7 votes

Restored Pasta Boards

7 votes

Cooking meat inside pumpkin

7 votes

What can I use in lieu of white wine in this recipe?

7 votes

Why wine _before_ butter in shrimp scampi?

7 votes

What do I do if my turkey is done way too early?

7 votes

Why is some frozen breaded chicken pre-fried?

7 votes

Why is the texture of the pasta in a store-bought pasta salad different to the texture of pasta I've cooked at home?

6 votes

How did people make bread before sugar was 'discovered'

6 votes

How to avoid stiffness and crispness of toasted/oven baked bread sandwiches

6 votes

How do professional bakers handle rotating trays while mass producing cookies/muffins/cakes/etc.?

6 votes

Why does Chinese market take scales off the fish, & American does not?

6 votes

How do I make sure I don't overheat my teflon pan?

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