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Thomas Raywood
  • Member for 7 years, 10 months
  • Last seen more than 3 years ago
2 votes

Why pre-mix baking soda into 2 tsp of milk?

1 vote

Is it safe to make chicken stock, forgot to turn crock pot on!

1 vote

Whole fish oven temperature and inside temperature

1 vote

How to get rid of the smell and taste of egg whites? I throw up when i eat them

1 vote

uncooked pork left out overnight in original packaging

1 vote

Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?

1 vote

Is there any pan in which water or liquid shouldn't be boiled?

1 vote

What can I substitute for tomato paste to thicken a marinade?

1 vote

Are there blue foods out there?

1 vote

Restaurant kitchen supplies that are also really useful in a home kitchen?

1 vote

Amount of caffeine per bean of Starbucks bagged coffee (big secret I guess)

1 vote

Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?

1 vote

Why is my stevia-sweetened fresh whipped cream bitter?

0 votes

Baking Double Pans of Muffins

0 votes

Can/should I use baking soda when cooking beans?

0 votes

oven alternatives

0 votes

How does pepper enhance/increase the saltiness of a dish?

0 votes

What's the best container to ferment vegetables?

0 votes

The cook time and temperature I need is not an option on my crockpot

0 votes

transfer pizza onto stone without sticking

0 votes

Decoration food long-term preservation

0 votes

Why did my soy (Silk) milk suddenly become as viscous as rubber cement?

0 votes

Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets

-2 votes

Why the pizza is able to "recover" so quickly?

-2 votes

power failure and a slow cooker

-3 votes

Beef and veggies in crock pot turn out hard and tough

-3 votes

Why did my idli looked cooked from outside but was still mushy inside?

-4 votes

How to make sure that potatoes are boiled properly?

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