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Michael E.
  • Member for 8 years, 2 months
  • Last seen more than 3 years ago
  • San Francisco Bay Area
9 votes

Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?

8 votes
Accepted

Using the leftover oven heat

6 votes

What is a good substitute for oyster sauce (for someone with a shellfish allergy)?

6 votes

How do I make prettier fried eggs?

6 votes

Is sourdough more resistant to mold than other breads?

3 votes

How often should knives be sharpened?

3 votes

Why is supermarket bread soft?

3 votes

Should I use a base to offset the sour in overripe sourdough starter?

3 votes

Can anyone tell me what kind of squash this is?

3 votes
Accepted

How can I tell if soy sauce is of good quality?

2 votes
Accepted

hardened residue after high heat cooking (carbon steel and cast iron)

2 votes

Substitute fresh garlic instead of garlic powder?

2 votes

How to protect honey jar from ants?

2 votes

Can I freeze fresh hyssop?

2 votes

Oops! Too much hot pepper. Now what?

2 votes

Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe

1 vote

How do I leave fried eggs intact?

1 vote

Adding/substituting non-flour ingredients in bread

1 vote
Accepted

Is oven an important factor in getting great baking results?

1 vote

How do I fix a cast iron pot that was heated empty for hours?

0 votes

Is yogurt plus milk considered buttermilk?

0 votes

I bought Cod fish on Sunday afternoon and cooked it Tuesday night.... It was a little chewy, was that because it was bad?