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mathgenius
  • Member for 9 years, 11 months
  • Last seen more than 4 years ago
9 votes
7 answers
3k views

Melting yellow cheese for savory pancakes or crêpes

9 votes
1 answer
2k views

creme brulee caramelized sugar disappearing

9 votes
1 answer
6k views

Creme brulee has hard top layer

5 votes
3 answers
19k views

Sushi rice vinegar proportions

5 votes
1 answer
4k views

Vanilla Pudding: Could someone explain this recipe to me?

4 votes
2 answers
7k views

What happens if you cook chocolate pudding too long on a double boiler?

3 votes
2 answers
679 views

Vanilla beans vs extract

2 votes
1 answer
879 views

Pudding Control Sample measurements

2 votes
2 answers
9k views

What should the consistency of pudding be?

2 votes
1 answer
4k views

Why do egg yolks curdle?

2 votes
1 answer
450 views

What is the adequate power for a non-commercial Planetary Mixer?

1 vote
1 answer
248 views

Why do you bake Crème Brûlée?

1 vote
1 answer
514 views

How to decorate extremely fine details

1 vote
3 answers
40k views

Why won't my pudding thicken up?

1 vote
1 answer
4k views

Using eggs in pudding - yolks vs whole eggs

1 vote
1 answer
875 views

Is creme brulee supposed to be fatty?

0 votes
1 answer
3k views

Why you can't reverse cheese curdling in fondue?

0 votes
1 answer
157 views

Cream or butter in a pudding

0 votes
1 answer
34k views

Coconut milk/cream vs cow milk in recipes

0 votes
0 answers
311 views

How to garnish coffee with cream