User mrwienerdog

34 votes

Accepted

Is it bad to cook frozen meat without thawing it?

answered Oct 5, 2011 at 1:34

27 votes

What is the following cooking utensil used for?

answered Sep 21, 2011 at 2:49

20 votes

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How can I keep a cheesecake from cracking?

answered Jan 5, 2011 at 18:40

19 votes

Accepted

Why are baking measurements such nice round numbers?

answered Mar 7, 2011 at 14:21

19 votes

Why do my nonstick fry pans 'bow up' and not make good contact with my flat top stove

answered Mar 16, 2011 at 23:44

14 votes

Accepted

Can I still eat this fish?

answered Jan 14, 2011 at 15:12

13 votes

How to make hot dog buns or sandwich rolls with a soft crust?

answered Jan 13, 2011 at 18:20

13 votes

Accepted

What type of frying pan does not warp?

answered Dec 22, 2010 at 0:54

12 votes

Accepted

How to store homemade pasta

answered Dec 14, 2010 at 22:17

12 votes

What does the Cinnamon in my coffee turn into?

answered Jan 18, 2011 at 18:32

11 votes

Can I use Chocolate Chips in place of Semi-sweet baking chocolate?

answered Dec 15, 2010 at 1:02

11 votes

How does the number of eggs affect a cookie recipe?

answered Nov 3, 2011 at 2:43

11 votes

The dough in my bread maker collapses just after cooking starts

answered May 14, 2019 at 15:04

10 votes

Accepted

Baking two loaves at one time (from Artisan Breads book)- need to change amt of water added?

answered Sep 2, 2011 at 0:00

10 votes

Freshly ground coffee, how fresh should it be?

answered Sep 13, 2011 at 10:33

10 votes

Accepted

Are mascarpone and clotted cream the same thing?

answered Mar 16, 2012 at 11:55

9 votes

How to transport several pies?

answered Nov 5, 2011 at 21:08

9 votes

Why is there vinegar in the bread recipe?

answered Dec 9, 2010 at 13:50

9 votes

Making Beef Stock

answered Mar 7, 2011 at 20:33

8 votes

Accepted

How can I avoid windswept muffins in a convection oven?

answered Feb 15, 2011 at 6:44

8 votes

Accepted

How can I prevent my Béarnaise sauce from thickening over night?

answered Aug 14, 2012 at 16:33

8 votes

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What does 'turn out' mean in bread baking?

answered Dec 13, 2011 at 15:44

8 votes

Accepted

Using maida + bread flour to create AP flour substitute

answered Feb 17, 2017 at 14:15

8 votes

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What is the 'best' flour to use for brownies?

answered Jun 27, 2012 at 20:20

7 votes

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Can I re-freeze fruit?

answered Oct 16, 2011 at 18:45

7 votes

Accepted

Crusty french bread

answered Jan 18, 2011 at 18:37

7 votes

Accepted

Techniques for mixing bread dough with stand mixer

answered Dec 13, 2010 at 0:24

7 votes

Accepted

What temperature to cook a pork tenderloin at?

answered Dec 23, 2010 at 22:29

6 votes

Accepted

Is there a big difference between Yellow and Yukon Gold potatoes?

answered Dec 14, 2010 at 22:25

6 votes

How to mix a roux with stock?

answered Mar 16, 2011 at 21:27

Stack Exchange Network

96 Answers

Is it bad to cook frozen meat without thawing it?

What is the following cooking utensil used for?

How can I keep a cheesecake from cracking?

Why are baking measurements such nice round numbers?

Why do my nonstick fry pans 'bow up' and not make good contact with my flat top stove

Can I still eat this fish?

How to make hot dog buns or sandwich rolls with a soft crust?

What type of frying pan does not warp?

How to store homemade pasta

What does the Cinnamon in my coffee turn into?

Can I use Chocolate Chips in place of Semi-sweet baking chocolate?

How does the number of eggs affect a cookie recipe?

The dough in my bread maker collapses just after cooking starts

Baking two loaves at one time (from Artisan Breads book)- need to change amt of water added?

Freshly ground coffee, how fresh should it be?

Are mascarpone and clotted cream the same thing?

How to transport several pies?

Why is there vinegar in the bread recipe?

Making Beef Stock

How can I avoid windswept muffins in a convection oven?

How can I prevent my Béarnaise sauce from thickening over night?

What does 'turn out' mean in bread baking?

Using maida + bread flour to create AP flour substitute

What is the 'best' flour to use for brownies?

Can I re-freeze fruit?

Crusty french bread

Techniques for mixing bread dough with stand mixer

What temperature to cook a pork tenderloin at?

Is there a big difference between Yellow and Yukon Gold potatoes?

How to mix a roux with stock?