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Mr. Mascaro
  • Member for 7 years, 10 months
  • Last seen more than 1 year ago
11 votes
Accepted

Why do fry cooks use water to cook burgers?

7 votes

Why does microwave popcorn burn?

5 votes

What is the conversion ratio from whole potatoes to potato flakes?

5 votes
Accepted

How to remove the flavor from whisky stones?

5 votes

Are beets related to turnips?

5 votes

Pressure cooking for one?

5 votes

Keeping consistent quality of marinated meat throughout the day in a restaurant

4 votes

Can I substitute powdered walnuts for all-purpose flour in a cake?

3 votes

Best beef joint for slow cooker

3 votes
Accepted

Is there any diminishing return on grinding spices for a "tea"?

3 votes

Cleaning habanero oils off of tools

3 votes

What can I do to make my Cheese & Onion Pie freeze well?

3 votes
Accepted

How are maraschino cherries pitted?

2 votes

How to keep a chocolate fondue in a liquid form?

2 votes

Softening nougat candy

2 votes
Accepted

Sous vide chuck roast or chuck steaks?

2 votes
Accepted

Why does my corn flour dough feel like wet sand?

2 votes

How much milk do I need to make 100 g Paneer?

1 vote

What should the consistency of the meat filling of moussaka be like?

1 vote

How do I cook sticky rice/glutinous rice in my rice cooker?

1 vote

Fermenting Sauerkraut - Should I Stir?

1 vote

Is it possible to heatproof (insulate) stainless steel pot handles?

1 vote

How to balance the bitterness of Habanero peppers?

1 vote

Does one really need to add sodium bicarbonate if one already uses baking powder?

0 votes

What can I use to replace beet sugar syrup for cookies?

-4 votes

How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?