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Orbling
  • Member for 11 years, 9 months
  • Last seen more than a month ago
  • London, United Kingdom
31 votes
Accepted

What is chickpea flour used for?

16 votes
Accepted

How do Thai People Make Peanut Sauce?

16 votes
Accepted

Substitute for marjoram

14 votes
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How would you use a lot of lemons?

13 votes

What is a good vegetarian source of umami flavour?

11 votes

How should I prepare dried chickpeas?

11 votes
Accepted

Why use chopped tomatoes and tomato paste/puree?

11 votes

Why buy ground cinnamon instead of cinnamon sticks?

10 votes
Accepted

Can I substitute Fenugreek seeds for leaves?

10 votes
Accepted

How to make "honeycomb" less sticky?

8 votes
Accepted

How much dry ground ginger do I substitute for fresh grated ginger?

8 votes
Accepted

Accidentally baked flatbread with oxygen absorber -- is flatbread safe to eat?

7 votes

How to replace chicken with tofu in a curry

7 votes

How to achieve great baguette crusts

7 votes

How can I keep a cheesecake from cracking?

7 votes

How warm must dough be in order to rise?

7 votes
Accepted

Soy Protein Type

6 votes

Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate

6 votes

If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?

6 votes
Accepted

Hard Candy Hardens Too Quickly

6 votes

Substitute for lemon grass in curry dish

5 votes

Fruit salad with tomatoes

5 votes

Why do some instructions tell you how long to preheat an oven for?

5 votes

Baking bread ... without crust?

4 votes

How do you make golden syrup?

4 votes
Accepted

Mysterious Disintegrating Udon noodles

4 votes
Accepted

How do I colour ready-to-roll icing

4 votes

What can I do with leftover wine?

4 votes

Is all sausage considered a "Processed Meat"?

4 votes

Does anyone know the name of this Mexican Breakfast / Brunch dish?