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  • Member for 10 years
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18 votes

Are there books describing the general principles of cooking?

6 votes

Induction unit makes buzzing sound

6 votes

What to do if bread dough became hard in the refrigerator

5 votes

Making shortcrust pastry ahead of time

4 votes

Adding baking powder to wet instead of dry didn't work. Why not?

4 votes
Accepted

Can you make croissants with compound butter?

4 votes

Why add vanilla extract after removal from the heat, and what about fake vanilla extract?

3 votes

Baking Powder in scones

3 votes

Modernist / molecular cuisine with a microwave?

3 votes
Accepted

How to get a open crumb bread without a starter

3 votes

Searing Sous-vide with electric heat gun

3 votes

Induction vs. propane gas expense?

3 votes

What are the reasons for sauteeing with fat?

3 votes

Sprouts and "better-to-cut-out-parts" in vegetables

3 votes

Use non-inductive pans on induction cook top

3 votes

Salmonella in eggs that been used in mousses and other desserts in their raw state

3 votes
Accepted

Success tempering chocolate with Kitchen-Aid heated mixing bowl?

3 votes

What kind of bourbon is best for making whiskey balls?

3 votes
Accepted

Why re-boiling milk doesn't boil over again?

2 votes

Earliest pizza recipe?

2 votes

Can I store bread dough overnight?

2 votes

Shortbread with a snap

2 votes

Sweetener for caramel

2 votes
Accepted

Alternative to swiss cheese

2 votes

How could I cook industry like foie gras?

2 votes

Recreating a bread

2 votes
Accepted

How to compensate for high altitude when baking bread in a bread machine?

1 vote

Can I freeze Brownie Truffles?

1 vote

Bread proofing times fridge versus room temp

1 vote

Removing sugar from baking recipes