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MarsJarsGuitars-n-Chars
  • Member for 11 years, 6 months
  • Last seen more than 2 years ago
  • Wendell, MA
21 votes

I am cooking beef stew in the crockpot and accidentally put a little flour in the beginning not end

19 votes

Banana bread in disposable foil plates

14 votes

what cooking oil(s) produce the crispiest and least greasy fried foods

13 votes

How can I tell if this is baking soda or powder?

10 votes
Accepted

Dry and Tough Rumproast

9 votes

Drying fish before cooking - Is it okay to leave it uncovered in the fridge?

8 votes

Bell peppers become either crunchy or soggy

8 votes

Do percentages on ingredient lists of cookies refer to pre- or post-baking weight?

8 votes

What does a healthy cast iron skillet look like?

8 votes

Why is it necessary to preheat an oven?

7 votes

Tips for cooking something "bacon wrapped"?

7 votes
Accepted

Are these knives safe?

7 votes
Accepted

What is the temperature of the massive pots of water at hotels for cooking 10 poached eggs at once?

6 votes

Leaving hard boiled eggs in water for several hours

6 votes
Accepted

Paring knife selection for work in the air?

6 votes
Accepted

White foam when cooking chickpeas, what to do with it?

6 votes

How can I get brine flavour into turkey?

6 votes

Can I deep fry in my Le Creuset dutch oven?

5 votes

Cleaning brown/gray spots on overheated stainless steel stock pot

5 votes

What should I look out for when cooking with truffles?

5 votes
Accepted

How long will a Thai dressing keep in the fridge?

5 votes
Accepted

How to make a jellyish sauce for plate design

5 votes
Accepted

Egg used for breaded poultry added to other parts of the dish. Is this a health hazard?

5 votes

How does curry shop keep their curry hot without reducing them?

4 votes

How significant is the Pickle Spice blend to a corned beef?

4 votes

Can you marinade with tallow?

4 votes

How can you safely remove 9x13 pans/dishes from a hot water bath?

4 votes
Accepted

Preserved Lemons: is it ok if they are above the liquid

4 votes

What's the key to making thick soups?

4 votes

Are frozen onions any good? (And general advice with frozen veg)