ElmerCat's user avatar
ElmerCat's user avatar
ElmerCat's user avatar
ElmerCat
  • Member for 8 years, 2 months
  • Last seen more than a month ago
34 votes

Why must the oven be preheated for a Pyrex glass pan?

17 votes
Accepted

Can I store dry ingredients (flour, baking powder, baking soda, etc) together?

12 votes
Accepted

My gravy turned to jello overnight. How can I make it last for leftovers?

9 votes
Accepted

Green and white mold on dry part of onion only. What to do?

9 votes

How can I get the smokey flavour in Hor Fun?

7 votes
Accepted

How do you know how much garlic to add to a dish and in what form?

6 votes

How do I make a mold from a plastic container?

6 votes

How do I convert a powdered seasoning into cube (bouillon) form?

5 votes

What's a gluten free alternative to farro?

5 votes

What does "serving" and "serving size" mean?

5 votes

Is it true cooked food cannot be left in room temperature for longer than 4 hours?

5 votes
Accepted

Kneading Bread After Rising

5 votes

What temperature does "keep refrigerated" mean?

5 votes

How does gumbo spoil while still cooking?

4 votes

Dough whisk as a substitute to a mixer or wooden spoon

4 votes

Do I cover a pork roast?

4 votes

Can I salvage cookie dough made with whole eggs instead of yolks?

4 votes

How much calcium propionate should I use as a bread preservative?

4 votes

Can the duration of the whistle determine if food inside a pressure cooker is cooked

4 votes
Accepted

Can I soak dried fruit in sweet wine instead of liqueur for use in fruitcakes?

4 votes

Cooking chicken breasts in Buffalo sauce, cast iron

4 votes

Hamilton Beach 5 qt Slow Cooker Bad taste and smell

4 votes
Accepted

How to safely store melamine plates?

3 votes

Any food safety risk eating cold refrigerated pizza?

3 votes

Keeping Donuts fresh

3 votes

A spicy vegetable which stays in a sandwich?

3 votes

How to get best taste out of tomatoes?

3 votes

How do I thicken my dessert?

3 votes

Dutch oven instead of oven?

3 votes

Cast iron, stainless steel, or anodized non-stick: which makes the resulting product taste best?