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  • Member for 8 years, 4 months
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9 answers
33 votes
172k views
22 bookmarks
What's the secret for Chinese fried rice?
9 answers
28 votes
8k views
5 bookmarks
Parmesan rind: should I use it, or trash it?
17 answers
24 votes
167k views
6 bookmarks
Stopping water from bubbling over when cooking rice
3 answers
15 votes
10k views
3 bookmarks
When making risotto, why fry the rice?
2 answers
10 votes
11k views
3 bookmarks
"Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice)
1 answer
8 votes
3k views
5 bookmarks
Understanding the steps to prepare sushi rice
3 answers
8 votes
41k views
6 bookmarks
Why does my olive oil smoke/burn when I fry with it?
8 answers
6 votes
38k views
1 bookmarks
How do you score pork skin?
4 answers
6 votes
115k views
2 bookmarks
How to reheat pork belly: keep the crackling crackly?
3 answers
5 votes
4k views
1 bookmarks
The whey of mozzarella or tofu
4 answers
4 votes
41k views
1 bookmarks
How do I stop onigiri from falling apart?