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Recep
  • Member for 12 years, 1 month
  • Last seen more than 1 year ago
1 vote

Does active dry yeast really need proofing?

2 votes

Why do some countries prefer UHT milk and cream?

13 votes
Accepted

Substituting butter for oil: Does it matter for baked goods?

3 votes

Beer batter fish, keeping the breading from peeling right off while eating?

15 votes

How can you melt chocolate without it getting wet?

4 votes

Slow cooking without a slow cooker

0 votes

How to dry oregano?

3 votes

For Pizza cooking at home. What is the best alternative to the pizza stone?

2 votes
Accepted

How can I bake bread using a mother culture?

8 votes
Accepted

Storing bread dough before baking

39 votes
Accepted

How can I get chewy chocolate chip cookies?

9 votes

How do you open a coconut?

4 votes

How can I keep pasta from sticking to itself?

8 votes
Accepted

Arborio and Risotto