User LSchoon

53 votes

Why does pistachio ice cream not taste like pistachio nuts?

answered Jun 2, 2020 at 14:54

40 votes

Accepted

Is there ever an advantage to using a light-bottomed pan?

answered Jul 15, 2020 at 12:05

36 votes

Accepted

Adding a smoky flavour without adding spiciness

answered Jun 15, 2020 at 9:47

34 votes

Accepted

What is this sauce-making technique called?

answered May 15, 2020 at 8:33

13 votes

Accepted

Old bread-slicing tool

answered Jul 26, 2020 at 16:01

13 votes

Poisonous Escoffier recipe?

answered Jun 18, 2020 at 9:31

12 votes

Mild chili powder?

answered Jul 6, 2020 at 10:22

11 votes

Baking bread without yeast

answered Jul 30, 2020 at 13:56

10 votes

What's the trick to seal sous vide foil if liquid contained

answered Jun 8, 2020 at 7:26

9 votes

Accepted

Which meringue is safe to eat without baking?

answered Jul 28, 2020 at 9:33

8 votes

What's 香茜 or 芫荽 in English?

answered Jul 15, 2020 at 12:33

8 votes

What is the real temperature to caramelize sugar?

answered May 30, 2020 at 15:23

7 votes

Accepted

Is using commercially available yeast to create a sourdough starter effective?

answered May 23, 2020 at 7:23

7 votes

Sour dough using unbleached all purpose flour is very wet during the preshaping

answered May 27, 2020 at 8:28

7 votes

Should I stir my sourdough starter before measuring?

answered Jun 19, 2020 at 7:10

7 votes

What exactly is the salt for when making oatmeal porridge?

answered Aug 14, 2020 at 10:35

7 votes

Keeping meat dry after salting it

answered Jun 29, 2020 at 18:00

6 votes

Is there a term for "mildly scrambled" eggs?

answered Jun 19, 2020 at 15:32

6 votes

Pasta machine rolls dough wider than machine

answered Jun 22, 2020 at 7:13

6 votes

Are gas stoves preferred in a commercial kitchen due to having a constant heat source

answered May 16, 2020 at 10:04

6 votes

Can I boil a full chicken for several hours?

answered May 12, 2020 at 19:51

5 votes

Accepted

What is a stem pan?

answered Feb 12, 2021 at 9:43

4 votes

Problems heating up pans on an induction hob

answered Sep 10, 2020 at 8:48

4 votes

Accepted

How does this microscope graph with 3 axes prove that a knife became buckled and bent?

answered Aug 12, 2020 at 7:25

4 votes

Can I substitute fresh tomatoes for canned?

answered Aug 12, 2020 at 7:30

4 votes

Does saturated fat result in crispier fried food?

answered Jun 22, 2020 at 20:52

4 votes

What is the difference between cream cheese and sour cream?

answered Jul 15, 2020 at 9:25

4 votes

Continued use of the same dripping for frying - is it advisable?

answered Jun 19, 2020 at 18:32

4 votes

Accepted

By how much should I shorten the cooking time of a slow cooker recipe if I'm only using half the meat?

answered Jun 22, 2020 at 7:06

4 votes

Accepted

I can't seem to get my nougat to come out right and I don't know why

answered May 13, 2020 at 12:57

Stack Exchange Network

69 Answers

Why does pistachio ice cream not taste like pistachio nuts?

Is there ever an advantage to using a light-bottomed pan?

Adding a smoky flavour without adding spiciness

What is this sauce-making technique called?

Old bread-slicing tool

Poisonous Escoffier recipe?

Mild chili powder?

Baking bread without yeast

What's the trick to seal sous vide foil if liquid contained

Which meringue is safe to eat without baking?

What's 香茜 or 芫荽 in English?

What is the real temperature to caramelize sugar?

Is using commercially available yeast to create a sourdough starter effective?

Sour dough using unbleached all purpose flour is very wet during the preshaping

Should I stir my sourdough starter before measuring?

What exactly is the salt for when making oatmeal porridge?

Keeping meat dry after salting it

Is there a term for "mildly scrambled" eggs?

Pasta machine rolls dough wider than machine

Are gas stoves preferred in a commercial kitchen due to having a constant heat source

Can I boil a full chicken for several hours?

What is a stem pan?

Problems heating up pans on an induction hob

How does this microscope graph with 3 axes prove that a knife became buckled and bent?

Can I substitute fresh tomatoes for canned?

Does saturated fat result in crispier fried food?

What is the difference between cream cheese and sour cream?

Continued use of the same dripping for frying - is it advisable?

By how much should I shorten the cooking time of a slow cooker recipe if I'm only using half the meat?

I can't seem to get my nougat to come out right and I don't know why