User LMAshton

6 votes

Options for non-stick frying pans - not using teflon

answered Jul 15, 2014 at 8:16

4 votes

Adding salt to the oil making potato chips

answered Jun 23, 2014 at 4:28

4 votes

Can i freeze dough without killing the yeast?

answered Mar 4, 2015 at 9:23

4 votes

Accepted

Is it possible to bake bread or the like using a stovetop tagine?

answered Jun 20, 2016 at 6:13

3 votes

How to use and store galangal?

answered Aug 26, 2014 at 10:00

3 votes

What hot sauce should I use for Buffalo wings sauce?

answered May 4, 2017 at 4:04

3 votes

How to make coconut oil without any food processor?

answered Feb 23, 2018 at 10:55

2 votes

Accepted

Best heat source for fondue? Will an induction cooktop work?

answered Apr 1, 2015 at 10:57

2 votes

How to reduce cracking and increase browning in sourdough loaves?

answered Nov 28, 2016 at 16:04

2 votes

Accepted

Powdered Goat Milk in Bread?

answered Jun 4, 2014 at 9:49

2 votes

How do I quickly get okra to stop being goopy?

answered Apr 1, 2015 at 10:44

1 vote

Maintaining Sourdough Starter - Are potato flakes/water necessary?

answered Apr 1, 2015 at 10:54

1 vote

Is this coconut spoiled?

answered Mar 4, 2015 at 9:36

1 vote

Can you make sourdough starter without throwing any away?

answered Mar 4, 2015 at 9:43

1 vote

Can I use Cheddar cheese for pizza?

answered Jun 4, 2014 at 9:41

1 vote

Accepted

Bread Proving Time in Warm Climates

answered Jun 4, 2014 at 9:47

1 vote

Homemade mustard is bland

answered Jun 20, 2016 at 6:29

1 vote

Accepted

Making my first big batch of Kefir, the milk went bad. Why?

answered Oct 1, 2016 at 10:47

1 vote

Is garlic peel safe to eat?

answered Nov 28, 2016 at 15:36

1 vote

What is a good substitute for avocado oil in Indian food recipes?

answered May 4, 2017 at 4:18

1 vote

Avoiding injuries from kneading

answered May 26, 2017 at 8:00

1 vote

How frequently should I feed my sourdough starter?

answered Jan 31, 2017 at 5:10

0 votes

induction cooking with a homemaker 2000w cooker,

answered Dec 14, 2016 at 9:54

0 votes

Kneading dough - significance of warm hands

answered Jun 23, 2014 at 4:10

0 votes

Fatty liquid vs non fatty liquid in dough

answered Jun 29, 2014 at 9:32

0 votes

Why would I buy a rice cooker?

answered Mar 4, 2015 at 9:32

0 votes

Accepted

How to conserve eatables in humid and moist environment?

answered Jun 20, 2016 at 6:16

-2 votes

How to peel hard boiled eggs easily?

answered May 4, 2017 at 3:52

Stack Exchange Network

28 Answers

Options for non-stick frying pans - not using teflon

Adding salt to the oil making potato chips

Can i freeze dough without killing the yeast?

Is it possible to bake bread or the like using a stovetop tagine?

How to use and store galangal?

What hot sauce should I use for Buffalo wings sauce?

How to make coconut oil without any food processor?

Best heat source for fondue? Will an induction cooktop work?

How to reduce cracking and increase browning in sourdough loaves?

Powdered Goat Milk in Bread?

How do I quickly get okra to stop being goopy?

Maintaining Sourdough Starter - Are potato flakes/water necessary?

Is this coconut spoiled?

Can you make sourdough starter without throwing any away?

Can I use Cheddar cheese for pizza?

Bread Proving Time in Warm Climates

Homemade mustard is bland

Making my first big batch of Kefir, the milk went bad. Why?

Is garlic peel safe to eat?

What is a good substitute for avocado oil in Indian food recipes?

Avoiding injuries from kneading

How frequently should I feed my sourdough starter?

induction cooking with a homemaker 2000w cooker,

Kneading dough - significance of warm hands

Fatty liquid vs non fatty liquid in dough

Why would I buy a rice cooker?

How to conserve eatables in humid and moist environment?

How to peel hard boiled eggs easily?