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mrog's user avatar
mrog's user avatar
mrog
  • Member for 8 years, 8 months
  • Last seen more than a month ago
  • Boise, ID
7 votes

What will happen to my Pecan tassies if I use too much butter?

6 votes

Why add vanilla extract after removal from the heat, and what about fake vanilla extract?

6 votes

How can I compare heat levels from burners?

6 votes

What can I use instead of Sriracha if I only want to make a dish non-spicy, but similarly flavorful?

6 votes

What's a good fondue alternative that would fit in a social gathering of fondue eaters for someone who dislikes all kinds of cheese?

5 votes

How many meats can make a meatball?

5 votes

Microwave oven equipment

5 votes
Accepted

Making caramel: how the ingredients effect the outcome?

4 votes

Why is my chocolate fudge not that dark?

4 votes

Vintage West Bend Slow Cooker number settings verses hi low settings

4 votes

Dough blender vs dough cutter?

4 votes

What counts as "hydration" when figuring Dough Hydration?

4 votes

Is it safe for me to eat a salmon/tuna packet that's been in the car all summer?

4 votes

New to sous vide and not having any luck

4 votes

How to reduce microwave power to prevent burned popcorn?

3 votes

When reducing, why do you simmer instead of boil?

3 votes

Can I cook ribs by starting them one day and finishing the next?

3 votes

What is a good way for a beginner to start sous vide cooking?

3 votes

Are my cookies cooked?

3 votes

How do I get rid of bugs in rice?

3 votes

Can you make french toast without eggs and gluten?

3 votes

Do I need to season an old cast-aluminum pan?

3 votes

Chocolate mousse for frosting?

3 votes
Accepted

What's the FDA recommended sous vide temperature for in-shell egg pasteurization?

2 votes

How can I adjust oven temperature correctly

2 votes

How can I use these peaches in a box cake mix?

2 votes

How can you maximise the shell life of milk in milk bags, after having opened them?

2 votes

Troubleshooting a soggy baklava with torn sheets

1 vote

How do you prevent oatmeal from overflowing?

1 vote

How to make extremely dry pork more palatable?