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ceejayoz's user avatar
ceejayoz's user avatar
ceejayoz's user avatar
ceejayoz
  • Member for 13 years, 10 months
  • Last seen more than a week ago
29 votes
Accepted

How do you halve a recipe that calls for 1 egg?

24 votes
Accepted

What do "virgin" and "extra virgin" mean in regards to olive oil?

15 votes
Accepted

Is it safe to eat mouldy bread?

14 votes

How do you organize your recipes?

9 votes

How to rest meat but not let it get too cold?

9 votes

Why does my fondue call to wipe the pot with garlic?

9 votes

Cheap sources of protein?

7 votes
Accepted

What heat & fat do you use for fried mushrooms?

6 votes

How can I prevent pan fried chicken from becoming too chewy?

6 votes

How do you clean a pizza stone?

6 votes
Accepted

Are the leftovers from making stock good for anything?

4 votes

What are ways to extract the juice from a pomegranate?

4 votes

Adding fresh herbs in no-knead Bread

4 votes

How can I barbecue salmon steak?

4 votes

TVP - textured vegetable protein

4 votes
Accepted

Crisping prosciutto

4 votes

What are the advantages of using agave sweetener instead of sugar?

3 votes

How to use pie weights?

3 votes
Accepted

What is the purpose of basting a roast?

2 votes

Why powdered eggs?

2 votes

Should I let stock cool with the bones/veg still in it?

2 votes

How to keep a meatball round?

1 vote

Should I flip a roasting chicken in lieu of having a rotisserie?

1 vote

Precautions making carpaccio

1 vote

How do you steam vegetables?

0 votes

How can I avoid my knife from "dragging" across my unbaked bread when making slashes to let steam escape while baking?