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Chris Bergin
  • Member for 6 years, 5 months
  • Last seen more than a month ago
10 votes

Why is "raw" honey thicker than the one you buy in regular super markets?

6 votes
Accepted

What did I do to make the chocolate bloom like this?

4 votes

How can I use up a large quantity of egg?

4 votes
Accepted

Bread recipe calls for dry milk powder. Can I use dry buttermilk powder?

4 votes
Accepted

Which sugar for brining?

3 votes

How do I remove a sheet cake from a pan?

3 votes

How powerful is my cooktop?

3 votes

How do you raise your dough in cold seasons?

3 votes

Garlic clove has turned to a firm jelly texture

3 votes

What supermarket fish is good for frying, besides tilapia?

2 votes

What is the best standmixer 350 wattage or higher

2 votes

Can we use white sugar, instead of brown sugar?

2 votes

Baked eggplant is bitter - is there a way to fix it?

2 votes

Slow Cooker: Recipe says Medium, mine has high and low only

2 votes
Accepted

How many risings for bread?

2 votes

Japanese knives for someone who can't sharpen freehand?

2 votes
Accepted

Mongolian BBQ Meat Cuts?

2 votes

Can I make a pecan pie with corn syrup only?

2 votes

Brining Pork Turns Meat Grey

2 votes
Accepted

Do roasted almonds have similar calcium value to raw ones?

1 vote

Are calemondin leaves edible?

1 vote

How to keep wild turkey meat moist

1 vote

What is the best USDA rated beef best for stew in a pressure cooker?

1 vote

Could I substitute Anaheim chilies for Guajillo Chilies in a curry paste?

-1 votes

Beef Steaks : Cooking older-grade meat (C-Grade)

-1 votes

Doughnuts preseratives