User Tea Drinker

105 votes

10 answers

843k views

Is it safe to eat potatoes that have sprouted?

asked Jul 16, 2010 at 23:28

31 votes

9 answers

217k views

What's the numbering system for spaghetti and does it matter?

asked Aug 10, 2010 at 19:06

19 votes

19 answers

232k views

Can I safely roast a chicken for 4 to 5 hours on a low heat?

asked Aug 26, 2010 at 12:43

18 votes

2 answers

4k views

Cups v. weighing scales - is there an historical explanation?

asked Jul 22, 2010 at 21:57

18 votes

7 answers

68k views

Why do chefs traditionally wear a high white hat? [closed]

asked Jul 25, 2010 at 23:59

17 votes

3 answers

22k views

What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?

asked Aug 2, 2010 at 22:25

17 votes

4 answers

4k views

Timing an oven to start while I am out - but what about preheating?

asked Aug 26, 2010 at 14:25

16 votes

10 answers

15k views

Is it important to warm the flour before making bread?

asked Oct 22, 2010 at 0:42

14 votes

2 answers

7k views

Why blanche vegetables before freezing?

asked Aug 11, 2010 at 12:50

12 votes

11 answers

53k views

Are there a better ways to crush biscuits/cookies than a rolling pin?

asked Jul 25, 2010 at 23:46

11 votes

5 answers

61k views

What is "hand hot"?

asked Feb 21, 2011 at 0:32

10 votes

2 answers

6k views

How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?

asked Feb 6, 2011 at 13:34

10 votes

11 answers

267k views

How to deal with "no precooking required" lasagne sheets?

asked Feb 12, 2011 at 22:19

10 votes

1 answer

8k views

How to make a brittler, harder chocolate coating?

asked Sep 6, 2010 at 16:57

9 votes

8 answers

32k views

Is there a difference between Stew and Casserole?

asked Nov 1, 2010 at 22:18

8 votes

2 answers

14k views

Partially defrosting, then refreezing?

asked Aug 30, 2010 at 20:55

8 votes

4 answers

29k views

Correct way to join two halves of sponge cake?

asked Aug 14, 2010 at 1:14

8 votes

5 answers

3k views

Any advice to help me form and shape stuff more uniformly?

asked Feb 27, 2011 at 1:35

7 votes

3 answers

3k views

Should a serious cook own a blowtorch? [closed]

asked Aug 13, 2010 at 14:45

6 votes

4 answers

4k views

Culinary uses for bolted lettuce?

asked Aug 15, 2010 at 9:24

6 votes

3 answers

18k views

Tips for roasting sweet potato

asked Oct 17, 2010 at 0:36

4 votes

2 answers

3k views

Royal icing - how important is accurate measuring?

asked Dec 28, 2010 at 13:17

4 votes

2 answers

2k views

Why powdered eggs?

asked Aug 13, 2010 at 21:23

4 votes

3 answers

12k views

How do I stop my pastry shrinking?

asked Jun 13, 2011 at 23:56

3 votes

1 answer

1k views

Seville oranges for marmalade - how important is freshness?

asked Jan 9, 2012 at 15:30

3 votes

6 answers

1k views

Is it easy to make my own Vanilla Sugar?

asked Aug 19, 2010 at 16:34

2 votes

1 answer

2k views

How best to toast/brown marzipan?

asked Dec 24, 2013 at 14:03

1 vote

2 answers

5k views

Quiche filling sets like an Aero bar?

asked Mar 25, 2013 at 13:08

Stack Exchange Network

28 Questions

Is it safe to eat potatoes that have sprouted?

What's the numbering system for spaghetti and does it matter?

Can I safely roast a chicken for 4 to 5 hours on a low heat?

Cups v. weighing scales - is there an historical explanation?

Why do chefs traditionally wear a high white hat? [closed]

What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?

Timing an oven to start while I am out - but what about preheating?

Is it important to warm the flour before making bread?

Why blanche vegetables before freezing?

Are there a better ways to crush biscuits/cookies than a rolling pin?

What is "hand hot"?

How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?

How to deal with "no precooking required" lasagne sheets?

How to make a brittler, harder chocolate coating?

Is there a difference between Stew and Casserole?

Partially defrosting, then refreezing?

Correct way to join two halves of sponge cake?

Any advice to help me form and shape stuff more uniformly?

Should a serious cook own a blowtorch? [closed]

Culinary uses for bolted lettuce?

Tips for roasting sweet potato

Royal icing - how important is accurate measuring?

Why powdered eggs?

How do I stop my pastry shrinking?

Seville oranges for marmalade - how important is freshness?

Is it easy to make my own Vanilla Sugar?

How best to toast/brown marzipan?

Quiche filling sets like an Aero bar?