Skip to main content
Malper's user avatar
Malper's user avatar
Malper's user avatar
Malper
  • Member for 9 years, 5 months
  • Last seen more than 1 year ago
11 votes
2 answers
14k views

Why do sun-dried tomatoes taste different than fresh tomatoes?

10 votes
2 answers
3k views

Is the second rise step neccesary for no-knead bread?

7 votes
2 answers
3k views

Mochi: pounded vs. from rice flour

6 votes
2 answers
6k views

Should I season my sushi rice before or after cooking?

6 votes
5 answers
2k views

How can I use molasses without making a mess?

5 votes
2 answers
542 views

Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone? [closed]

4 votes
4 answers
103k views

Storing rice krispie treats

4 votes
2 answers
1k views

Which spices should be bought whole vs. ground?

3 votes
3 answers
6k views

Flavor difference between marzipan and persipan

3 votes
3 answers
10k views

substitute for shiso leaf in umeboshi makizushi

3 votes
1 answer
168 views

Is cooking with fruit liqueur comparable to cooking with fruit juice?

3 votes
3 answers
32k views

Substituting margarine for butter in cookies

3 votes
1 answer
1k views

Why boil adzuki beans for anko twice?

2 votes
3 answers
3k views

Does injera require a starter?

2 votes
1 answer
130k views

Cooking multiple dishes at once in the oven

2 votes
2 answers
100 views

Cook lentils before or after shaping into veggie meatballs?

1 vote
1 answer
2k views

Is it worth putting potato skins in chicken stock?

1 vote
2 answers
3k views

Baking soda for soaking chickpeas [duplicate]

1 vote
1 answer
399 views

Food Safety of "Scavenged" Chicken Stock

1 vote
6 answers
4k views

Non-dairy substitute for cheese on baked potatoes

1 vote
2 answers
11k views

Rice flour: weight to volume

0 votes
4 answers
12k views

Adding parsley at the beginning of making chicken stock