User JustRightMenus

43 votes

9 answers

236k views

Stock vs Broth - What's the difference in usage?

asked Jul 23, 2010 at 13:27

33 votes

12 answers

18k views

Why not put knives in the dishwasher?

equipment cleaning knives

asked Jul 18, 2010 at 19:04

24 votes

13 answers

276k views

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

substitutions alcohol wine

asked Jul 17, 2010 at 4:14

23 votes

7 answers

590k views

What is a substitute for mascarpone cheese?

substitutions cheese

asked Jul 17, 2010 at 3:52

23 votes

6 answers

24k views

Cure for burns from hot peppers / capsicum oil?

food-safety cleaning chili-peppers

asked Aug 1, 2010 at 2:05

23 votes

10 answers

42k views

How to warm plates before serving?

presentation plating

asked Sep 12, 2010 at 21:07

22 votes

11 answers

42k views

Tips for Removing Silk from Corn?

corn

asked Aug 5, 2010 at 16:24

19 votes

8 answers

69k views

Can I reuse cedar grilling planks?

grilling cedar-plank

asked Sep 16, 2010 at 19:30

18 votes

4 answers

72k views

How can I safely use a blender with hot liquids?

food-safety equipment blender

asked Aug 21, 2010 at 17:13

16 votes

3 answers

5k views

Cast Iron vs Steel

equipment cookware cast-iron

asked Aug 24, 2010 at 2:49

15 votes

2 answers

10k views

What is a "nonreactive" pan?

equipment sauce

asked Sep 12, 2010 at 21:16

14 votes

5 answers

21k views

Trouble with Baked Chicken Wings

baking chicken

asked Sep 2, 2010 at 21:47

13 votes

6 answers

82k views

Sesame Oil vs Toasted Sesame Oil

oil asian-cuisine

asked Sep 14, 2010 at 20:52

13 votes

3 answers

17k views

Light vs Dark Brown Sugar

food-science sugar brown-sugar

asked Aug 14, 2010 at 2:21

11 votes

4 answers

12k views

Why is my blueberry jam grainy?

food-preservation canning jam blueberries pectin

asked Jul 23, 2010 at 23:07

11 votes

6 answers

115k views

What to do about yeast that doesn't work?

bread yeast

asked Jul 17, 2010 at 18:43

10 votes

6 answers

91k views

How to store homemade granola?

storage-method granola

asked Jul 22, 2010 at 17:42

10 votes

1 answer

865 views

How to store bagels?

baking storage-method bread

asked Sep 16, 2010 at 19:40

10 votes

5 answers

43k views

Why is cream curdled in coffee?

coffee cream

asked Aug 20, 2010 at 14:08

9 votes

4 answers

30k views

How to create a muffin recipe

substitutions baking

asked Aug 16, 2010 at 17:20

9 votes

3 answers

2k views

How do I store apples in an apartment?

storage-method apples

asked Jul 17, 2010 at 13:18

9 votes

2 answers

27k views

How to halve a cake recipe?

baking cake

asked Jul 18, 2010 at 20:53

8 votes

6 answers

8k views

Source of smoky flavor in salsa?

flavor salsa smoke-flavor

asked Jul 31, 2010 at 4:24

6 votes

2 answers

13k views

What's a good cornstarch/flour to broth ratio for a chicken-broth gravy?

chicken thickening

asked Jul 18, 2010 at 2:47

6 votes

12 answers

11k views

Tips for Removing Fuzz from Peaches?

peaches

asked Aug 7, 2010 at 4:17

6 votes

5 answers

29k views

Possible to freeze jam in glass?

freezing food-preservation jam

asked Aug 28, 2010 at 2:04

5 votes

4 answers

103k views

Crushed tomatoes - sub with diced or whole?

substitutions tomatoes

asked Aug 21, 2010 at 15:26

5 votes

2 answers

39k views

How to substitute unsweetened baker's chocolate for powdered cocoa in cake recipe

substitutions chocolate

asked Aug 12, 2012 at 21:11

5 votes

5 answers

481 views

Is it safe to eat an apple cooked inside poultry?

food-safety apples

asked Jul 20, 2010 at 0:48

5 votes

2 answers

15k views

How do I keep meringue from "weeping"?

pie egg-whites meringue

asked Jul 20, 2010 at 0:52

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37 Questions

Stock vs Broth - What's the difference in usage?

Why not put knives in the dishwasher?

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

What is a substitute for mascarpone cheese?

Cure for burns from hot peppers / capsicum oil?

How to warm plates before serving?

Tips for Removing Silk from Corn?

Can I reuse cedar grilling planks?

How can I safely use a blender with hot liquids?

Cast Iron vs Steel

What is a "nonreactive" pan?

Trouble with Baked Chicken Wings

Sesame Oil vs Toasted Sesame Oil

Light vs Dark Brown Sugar

Why is my blueberry jam grainy?

What to do about yeast that doesn't work?

How to store homemade granola?

How to store bagels?

Why is cream curdled in coffee?

How to create a muffin recipe

How do I store apples in an apartment?

How to halve a cake recipe?

Source of smoky flavor in salsa?

What's a good cornstarch/flour to broth ratio for a chicken-broth gravy?

Tips for Removing Fuzz from Peaches?

Possible to freeze jam in glass?

Crushed tomatoes - sub with diced or whole?

How to substitute unsweetened baker's chocolate for powdered cocoa in cake recipe

Is it safe to eat an apple cooked inside poultry?

How do I keep meringue from "weeping"?