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Suhany

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13 Questions

Votes Activity Newest Views

5

votes

3

answers

60k

views

What can I substitute for Gruyère in quiche lorràine?

substitutions cheese quiche

Jun 17 '17 at 20:05 Martill 1

1

10

votes

2

answers

13k

views

What is the difference between crème anglaise and crème pâtissière?

baking dessert creme-anglaise

Nov 21 at 1:41 Aimee 11

5

26

votes

3

answers

7k

views

Is there any way to bring an egg to its natural state (not boiled) after you cook it?

baking eggs

Nov 2 '16 at 14:18 user51661 1

6

votes

1

answer

5k

views

Ears of corn in grams

baking measurements corn conversion

May 28 '17 at 22:31 user110084 2,608

1

vote

3

answers

4k

views

What quantity of baking powder satisfies a mass of size x?

cake yeast

Sep 7 '17 at 16:34 ChefAndy 2,897

3

votes

3

answers

2k

views

How to make a passion fruit mousse without gelatin?

gelatin whipped-cream consistency mousse

May 6 '19 at 0:31 Rodrigo de Azevedo 629

-2

votes

1

answer

1k

views

Does a knife sharpener wear out? [duplicate]

sharpening knives

Aug 14 '17 at 16:48 Kate Gregory 10.4k

2

votes

1

answer

587

views

What is the difference between Dutch Pie and German Pie?

pie

Aug 10 '16 at 17:14 Shalryn 2,320

4

votes

1

answer

531

views

How to use lemon or other fruit acid in Brigadeiro without curdling?

candy brazilian-cuisine

May 6 '18 at 15:18 Rodrigo de Azevedo 629

1

vote

2

answers

235

views

How to ensure that the salt is very homogenized in a given food?

salt

Apr 25 '16 at 8:36 rumtscho♦ 107k

1

vote

1

answer

220

views

Can panettone paper molds be used for other things?

baking cake

Jul 10 '16 at 12:53 Paulb 2,612

1

vote

1

answer

135

views

What are the characteristics required for a liquid be considered milk?

milk language

Mar 4 '16 at 15:23 rumtscho♦ 107k

0

votes

0

answers

32

views

Pâte Brisée, Sucrée and Sablée [duplicate]

baking baking-powder

Nov 22 '15 at 15:14 Suhany 697

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