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Tea Drinker's user avatar
Tea Drinker's user avatar
Tea Drinker's user avatar
Tea Drinker
  • Member for 13 years, 11 months
  • Last seen more than a month ago
106 votes
10 answers
844k views

Is it safe to eat potatoes that have sprouted?

32 votes
9 answers
231k views

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

19 votes
19 answers
239k views

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

18 votes
2 answers
4k views

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

18 votes
7 answers
68k views

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

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?

17 votes
4 answers
5k views

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

16 votes
10 answers
15k views

Is it important to warm the flour before making bread?

14 votes
2 answers
7k views

Why blanche vegetables before freezing?

12 votes
11 answers
54k views

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

11 votes
5 answers
62k views

What is "hand hot"?

10 votes
2 answers
6k views

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

10 votes
11 answers
273k views

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

10 votes
8 answers
33k views

Is there a difference between Stew and Casserole?

10 votes
1 answer
8k views

How to make a brittler, harder chocolate coating?

8 votes
2 answers
14k views

Partially defrosting, then refreezing?

8 votes
4 answers
30k views

Correct way to join two halves of sponge cake?

8 votes
5 answers
3k views

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

7 votes
3 answers
3k views

Should a serious cook own a blowtorch? [closed]

6 votes
4 answers
4k views

Culinary uses for bolted lettuce?

6 votes
3 answers
18k views

Tips for roasting sweet potato

4 votes
2 answers
3k views

Royal icing - how important is accurate measuring?

4 votes
2 answers
2k views

Why powdered eggs?

4 votes
3 answers
12k views

How do I stop my pastry shrinking?

3 votes
1 answer
1k views

Seville oranges for marmalade - how important is freshness?

3 votes
6 answers
2k views

Is it easy to make my own Vanilla Sugar?

2 votes
1 answer
3k views

How best to toast/brown marzipan?

1 vote
2 answers
5k views

Quiche filling sets like an Aero bar?