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hoc_age
  • Member for 9 years, 8 months
  • Last seen more than 3 years ago
16 votes
Accepted

How should I clean my metal mesh tea strainer?

15 votes

Can I use Bisquick instead of All Purpose Flour?

12 votes
Accepted

How to make tea essential oil?

11 votes
Accepted

Vanilla Pudding: Could someone explain this recipe to me?

10 votes

What material wok did I get while thrifting today?

8 votes

Loose-leaf tea: specifics of re-steeping multiple times?

8 votes
Accepted

How to tell if cheese is vegetarian?

7 votes

How can I produce a more soggy Neapolitan pizza crust?

7 votes
Accepted

Without knife skills, how can I quickly and accurately dice vegetables?

7 votes
Accepted

Can anyone tell me what kind of squash this is?

6 votes

Creating a home "anti-griddle"?

6 votes
Accepted

Strange orange gel on surface of zucchini?

6 votes

Residue in cork

5 votes

Why did my ginger garlic paste have a bitter aftertaste?

5 votes
Accepted

How to get spongy slightly chewy pancakes?

5 votes

Why does a pizza stone make my pizza dough bread-like?

5 votes

How to make sugar glass without corn syrup or cream of tartar?

4 votes

How can I get thinner pancakes?

4 votes

How to increase the temperature of my double boiler?

3 votes
Accepted

defrosting homemade frozen bread

3 votes
Accepted

Ingredients for Cocktails

3 votes

Will a small "breather tube" on my bottles harm the oil/vinegar/liquor inside?

3 votes

What is the spicy kick in "Kraft Tangy Spaghetti" box meal?

3 votes

How to deseed a guava?

3 votes

Does preferment add sourness to taste of bread?

3 votes

Is it bad to eat cheese after its expiry date?

3 votes

How to remove the flavor from whisky stones?

3 votes
Accepted

Is it possible to make evaporated milk using powdered milk?

2 votes

Chocolate chip cookies with whole wheat flour

2 votes
Accepted

Oolong leaves not unfurling