User user33210

7 votes

Accepted

Why add vanilla extract after removal from the heat, and what about fake vanilla extract?

answered Feb 6, 2015 at 9:43

6 votes

Lasagne package says cook from frozen

answered Feb 6, 2015 at 10:25

6 votes

Can I infuse my own raisins?

answered Jun 4, 2015 at 8:51

5 votes

prepared meals and storage time in fridge before delivering them to clients

answered May 26, 2015 at 3:40

5 votes

Why do my pastries come out flat when I use butter instead of margarine?

answered Feb 26, 2015 at 16:47

4 votes

What to do with a failed cake?

answered Mar 26, 2015 at 2:51

4 votes

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

answered Feb 12, 2015 at 3:54

4 votes

Accepted

Does a strong smell when cooking spinach indicate anything?

answered May 27, 2015 at 6:16

3 votes

How to heat up already baked french bread in oven to get a crispy crust

answered Apr 18, 2015 at 0:01

3 votes

Why do hand held can openers stop working so quickly?

answered Apr 26, 2015 at 7:53

3 votes

To make a cream cheese icing, can I use cottage cheese?

answered May 24, 2015 at 8:39

3 votes

What do I substitute for Greek yogurt in a pizza dough?

answered Aug 7, 2015 at 11:06

3 votes

Can cheesecake be cooked without a spring-form pan?

answered Feb 12, 2015 at 10:44

3 votes

Benefits of boiling meatballs before frying them

answered Feb 21, 2015 at 9:13

2 votes

Minimalist Burger Patties

answered Feb 5, 2015 at 7:55

2 votes

Cooking old beets

answered Apr 28, 2015 at 0:21

1 vote

Breadcrumbs or flour when greasing and dusting a cake form?

answered Feb 25, 2015 at 17:01

1 vote

Adding parsley at the beginning of making chicken stock

answered Apr 27, 2015 at 23:53

1 vote

Accepted

Graham cracker crust too salty for cheesecake

answered Apr 18, 2015 at 0:19

1 vote

How do I modify cooking methods for a markedly smaller roast than most recipes state?

answered Apr 18, 2015 at 2:23

0 votes

Blue garlic during pickling

answered Jul 9, 2015 at 4:25

0 votes

What are the advantages of vanilla sugar?

answered Feb 12, 2015 at 5:32

0 votes

What kind of pan is this? (photo) How would you use it?

answered Feb 6, 2015 at 4:29

0 votes

What is a substitute for red or white wine in a recipe?

answered Feb 7, 2015 at 5:40

0 votes

Does incorporating whipping cream in a chocolate syrup extend its shelf life?

answered Mar 18, 2015 at 8:17

0 votes

How to convert cook time and temp from 9" round cake pans to standard cupcakes?

answered Apr 11, 2015 at 4:43

0 votes

Are these eggs rotten?

answered Apr 11, 2015 at 5:21

-1 votes

How do I cook any recipe with frozen eggplant?

answered Apr 11, 2015 at 6:07

-1 votes

Kebab cooking rules

answered Feb 7, 2015 at 5:27

-1 votes

Why did my ice cream turn out like this?

answered Apr 28, 2015 at 0:09

Stack Exchange Network

34 Answers

Why add vanilla extract after removal from the heat, and what about fake vanilla extract?

Lasagne package says cook from frozen

Can I infuse my own raisins?

prepared meals and storage time in fridge before delivering them to clients

Why do my pastries come out flat when I use butter instead of margarine?

What to do with a failed cake?

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

Does a strong smell when cooking spinach indicate anything?

How to heat up already baked french bread in oven to get a crispy crust

Why do hand held can openers stop working so quickly?

To make a cream cheese icing, can I use cottage cheese?

What do I substitute for Greek yogurt in a pizza dough?

Can cheesecake be cooked without a spring-form pan?

Benefits of boiling meatballs before frying them

Minimalist Burger Patties

Cooking old beets

Breadcrumbs or flour when greasing and dusting a cake form?

Adding parsley at the beginning of making chicken stock

Graham cracker crust too salty for cheesecake

How do I modify cooking methods for a markedly smaller roast than most recipes state?

Blue garlic during pickling

What are the advantages of vanilla sugar?

What kind of pan is this? (photo) How would you use it?

What is a substitute for red or white wine in a recipe?

Does incorporating whipping cream in a chocolate syrup extend its shelf life?

How to convert cook time and temp from 9" round cake pans to standard cupcakes?

Are these eggs rotten?

How do I cook any recipe with frozen eggplant?

Kebab cooking rules

Why did my ice cream turn out like this?