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Chris Macksey's user avatar
Chris Macksey's user avatar
Chris Macksey's user avatar
Chris Macksey
  • Member for 9 years, 5 months
  • Last seen more than a month ago
15 votes
Accepted

Difference between fermentation and leavening?

8 votes

breading/crumbing: mixing the eggs and flour?

7 votes
Accepted

Ingredient Identification: Hong Kong restaurant spicy spice

6 votes
Accepted

What happens when I boil 2 pots of pasta in the same water back to back?

5 votes

Mould on top and bottom of white wine vinegar

5 votes
Accepted

Storing cooked potatoes in the fridge

4 votes

Recommendations for making ice cream with milk and corn starch (corn flour)

4 votes
Accepted

What type of flour is ideal for sourdough?

3 votes

Can I get 900F in a charcoal grill?

2 votes

How to keep pasta hot, yet not sticky in crock pot?

2 votes

Flat Thai Panaeng Curry

1 vote

Green tomato soup calls for creme fraiche. I cannot have creme fraiche. If I add heavy creme will it be ok?

1 vote

Why is my quiche weeping?

1 vote

How do I finely process/puree a large amount of chillies?

1 vote

Adding melted butter to cold milk in baking

1 vote

Cooking old beets

1 vote

Old family recipe has cryptic measurement for flour

1 vote

Murgh Shahi Korma

1 vote

How do I get more flavor in the interior of a brisket?

0 votes

Please name me an easily accessible chilli pepper which is low heat, sweet and aromatic?

0 votes

Silverside Beef Roast - tough to cut on the plate and chewy

0 votes

How to control temperature of a charcoal bbq

0 votes

what muscles should be present in a ny strip steak?

0 votes

Bbq pork ribs accidentally started cooking in crock pot on warm for 2 1/2 hours before noticed

0 votes
Accepted

Close the lid of unsealed jar with pop-up lid