User Malper

11

votes

2

answers

12k

views

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

tomatoes

Feb 12 '15 at 4:23 JestersKing 411

1

8

votes

2

answers

2k

views

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

Apr 1 '16 at 19:40 Catija♦ 15.9k

6

votes

5

answers

1k

views

How can I use molasses without making a mess?

sugar cleaning storage

Dec 19 '15 at 16:12 Community♦ 1

2

6

votes

2

answers

2k

views

Mochi: pounded vs. from rice flour

rice flour japanese-cuisine

Dec 4 '15 at 7:48 Rambalac 146

6

votes

2

answers

3k

views

Should I season my sushi rice before or after cooking?

rice seasoning sushi timing

Mar 4 '15 at 3:55 osmsushi 1

2

5

votes

2

answers

487

views

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

flavor dessert

Apr 21 '17 at 15:57 Community♦ 1

4

votes

4

answers

84k

views

Storing rice krispie treats

food-safety rice candy marshmallow

Oct 6 '19 at 2:16 Teresa L Gates 1

1

4

votes

2

answers

1k

views

Which spices should be bought whole vs. ground?

spices grinding

Nov 18 '15 at 20:18 rackandboneman 14.9k

3

votes

3

answers

4k

views

Flavor difference between marzipan and persipan

substitutions flavor candy

Dec 7 '16 at 12:10 Daniel Griscom 1,679

3

votes

3

answers

9k

views

substitute for shiso leaf in umeboshi makizushi

substitutions japanese-cuisine sushi

Mar 13 '16 at 12:26 Hans Meiser 341

3

votes

1

answer

134

views

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

fruit alcohol liqueur

May 7 '15 at 14:46 EverydayGourmet 35

3

votes

1

answer

953

views

Why boil adzuki beans for anko twice?

boiling beans japanese-cuisine

Feb 6 '15 at 13:39 Cindy 18k

1

3

votes

3

answers

30k

views

Substituting margarine for butter in cookies

substitutions cookies butter allergy

Jan 9 '15 at 9:41 avidenic 156

2

votes

1

answer

117k

views

Cooking multiple dishes at once in the oven

oven temperature cooking-time

May 21 '17 at 20:10 Howie38 1

2

votes

2

answers

80

views

Cook lentils before or after shaping into veggie meatballs?

vegetarian lentils meatballs

Dec 18 '15 at 2:39 Community♦ 1

2

votes

3

answers

2k

views

Does injera require a starter?

bread fermentation starter sourdough-starter

Feb 5 '15 at 4:22 hoc_age 2,711

1

vote

1

answer

733

views

Is it worth putting potato skins in chicken stock?

freezing potatoes stock chicken-stock

Oct 16 '15 at 7:47 GdD 57k

1

vote

2

answers

2k

views

Baking soda for soaking chickpeas [duplicate]

beans chemistry baking-soda soaking

Oct 12 '15 at 8:17 TFD 24.5k

1

vote

1

answer

262

views

Food Safety of “Scavenged” Chicken Stock

food-safety culinary-uses stock bones chicken-stock

Jun 12 '15 at 2:06 Community♦ 1

1

vote

2

answers

8k

views

Rice flour: weight to volume

rice flour measurements conversion

Feb 18 '15 at 2:13 Community♦ 1

1

vote

5

answers

4k

views

Non-dairy substitute for cheese on baked potatoes

substitutions potatoes dairy-free flavor

Feb 4 '15 at 3:56 Jacques 21

0

votes

4

answers

7k

views

Adding parsley at the beginning of making chicken stock

stock chicken-stock parsley timing

Apr 22 '18 at 19:14 Robin Betts 1,715

Stack Exchange Network

current community

your communities

more stack exchange communities

Next badge

22 Questions

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

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

How can I use molasses without making a mess?

Mochi: pounded vs. from rice flour

Should I season my sushi rice before or after cooking?

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

Storing rice krispie treats

Which spices should be bought whole vs. ground?

Flavor difference between marzipan and persipan

substitute for shiso leaf in umeboshi makizushi

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

Why boil adzuki beans for anko twice?

Substituting margarine for butter in cookies

Cooking multiple dishes at once in the oven

Cook lentils before or after shaping into veggie meatballs?

Does injera require a starter?

Is it worth putting potato skins in chicken stock?

Baking soda for soaking chickpeas [duplicate]

Food Safety of “Scavenged” Chicken Stock

Rice flour: weight to volume

Non-dairy substitute for cheese on baked potatoes

Adding parsley at the beginning of making chicken stock