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Douglas Held
  • Member for 6 years, 10 months
  • Last seen more than a month ago
  • London
3 votes

How long can chocolate be held at temper?

2 votes

Original baking time based on ingredients already being warm to hot

2 votes

Cast Iron Bread Tin is Leaving Black Spots on Bread?

2 votes

American pancakes: Why not substitute some wheat flour for starch?

2 votes

Making pizza toppings stay intact without using cheese

2 votes

What is the best way to reheat meat with fried rice?

1 vote

Ramen Broth Varieties

1 vote

Bircher muesli: how to make oats soak liquid

1 vote

What is a reasonable temperature for slow cooked beef spareribs?

1 vote

How can I fix my caramel sauce?

1 vote

"elven slices" - What is the real name (if any)?

1 vote

Slow cooked steak

1 vote

citric acid usage for packaged hummus

1 vote

What is the coating of this spring roll called, and how is it made?

1 vote

How deep do you need to insert the probe in a piece of meat to guarantee accuracy?

1 vote

Cooking onions without carmelization

1 vote

Do I leave the meat thermometer in the meat the entire cooking time?

1 vote

Is there any difference in nutritional value between a wild caught fish and farmed fish?

1 vote

How long and at what temperature and with what oil should doughnuts be fried?

0 votes

What is this utensil?

0 votes

How to tell if baked drumsticks are done?

0 votes

Whole Chicken - why won't the breast cook even though thighs are done?

0 votes

Cracking open a pistachio

0 votes

Graham Cracker Sheets

0 votes

How to make meatball style food that keeps its shape

-1 votes

What can I substitute for lady cream peas without noticeable flavor change?

-1 votes
Accepted

When to cook week old moose meat?