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Votes Activity Newest Views Added

103

votes

10

answers

824k

views

Is it safe to eat potatoes that have sprouted?

food-safety potatoes

Apr 15 at 1:00 Granny Lin 1

50

votes

11

answers

265k

views

Why let dough rise twice?

bread yeast kneading

Aug 27 at 10:40 Firegirl 1

25

votes

19

answers

166k

views

Cooking an egg without oil or butter

eggs butter

May 5 at 19:32 James 1

21

votes

8

answers

109k

views

What is the ideal hydration for bread dough?

bread

Feb 19 at 16:19 Erica 8,261

45

votes

9

answers

104k

views

When I'm separating egg whites, how much does it matter if a little yolk gets in?

eggs egg-whites

May 30 '19 at 11:50 manu muraleedharan 490

31

votes

6

answers

57k

views

Why stretch and fold vs traditional kneading of bread dough?

bread

May 16 at 16:49 Uncle Long Hair 918

13

votes

3

answers

39k

views

How to keep a high hydration bread loaf from becoming flat

baking bread sourdough

Jun 10 '13 at 19:25 Community♦ 1

12

votes

5

answers

8k

views

Are there any vegetarian-friendly egg substitutes that can be used in cakes?

substitutions eggs cake vegetarian

May 3 '11 at 15:41 Chris Dowdeswell 163

17

votes

2

answers

6k

views

What is the difference between normal oils and cooking oils?

food-safety oil deep-frying olive-oil salad-dressing

Dec 16 '13 at 12:42 Community♦ 1

11

votes

1

answer

5k

views

What happens with bread at >= 94˚C/201˚F? Or: Is temperature a reliable indicator of doneness?

baking bread temperature chemistry

Nov 13 '13 at 11:48 rumtscho♦ 108k

14

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4

answers

2k

views

Is unnecessary refrigeration problematic?

refrigerator produce

Jan 13 '15 at 12:47 Ray 6,104

7

votes

2

answers

351

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How can you change the environmental factors to change the proportions of sourdough microbiological cultures?

yeast sourdough cultured-food

Sep 10 '15 at 10:51 rumtscho♦ 108k

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