User sarge_smith

15 votes

4 answers

6k views

How much gluten will set off somebody's celiac disease?

asked Aug 16, 2010 at 0:16

9 votes

1 answer

715 views

How to change the texture on dulce de leche?

asked Aug 29, 2010 at 2:41

8 votes

5 answers

4k views

How to rice potatoes

asked Sep 29, 2010 at 19:57

8 votes

2 answers

1k views

Am I making this noodle correctly?

asked Oct 8, 2010 at 1:49

7 votes

5 answers

26k views

How to obtain rennet?

asked Oct 15, 2010 at 21:56

7 votes

5 answers

22k views

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

asked Aug 10, 2010 at 1:50

6 votes

5 answers

16k views

What white fish can be used in rolled sushi?

asked Jul 25, 2010 at 23:30

6 votes

2 answers

1k views

How to prep jicama - is peeling necessary?

asked Aug 11, 2010 at 23:38

5 votes

1 answer

346 views

Are there any differences that need to be accounted for when changing a hamburger from grilled to griddled?

asked Mar 14, 2011 at 3:36

5 votes

3 answers

9k views

Do you have to use water to sous vide?

asked Aug 8, 2010 at 1:07

5 votes

5 answers

8k views

How do you develop the knife skills to properly use a Chinese cleaver?

asked Aug 10, 2010 at 18:35

4 votes

2 answers

12k views

Is there any way to enhance the heat without changing the taste in a hot sauce?

asked Apr 18, 2011 at 22:24

3 votes

1 answer

4k views

How to change the texture of pudding?

asked Aug 11, 2010 at 22:14

2 votes

2 answers

464 views

How do I make this particular pizza dough?

asked Nov 15, 2010 at 2:58

Stack Exchange Network

14 Questions

How much gluten will set off somebody's celiac disease?

How to change the texture on dulce de leche?

How to rice potatoes

Am I making this noodle correctly?

How to obtain rennet?

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

What white fish can be used in rolled sushi?

How to prep jicama - is peeling necessary?

Are there any differences that need to be accounted for when changing a hamburger from grilled to griddled?

Do you have to use water to sous vide?

How do you develop the knife skills to properly use a Chinese cleaver?

Is there any way to enhance the heat without changing the taste in a hot sauce?

How to change the texture of pudding?

How do I make this particular pizza dough?