User Ray

33 votes

6 answers

16k views

What difference does oxygen content of tea water make?

asked Oct 10, 2011 at 17:44

29 votes

3 answers

100k views

What happens when you mix whiskey and water?

asked Mar 1, 2012 at 23:53

18 votes

2 answers

2k views

Is it true that smell is lost flavor?

asked May 24, 2012 at 22:45

15 votes

2 answers

790 views

What flavorants stand up to long cooking?

asked Feb 23, 2011 at 20:08

14 votes

4 answers

2k views

Is unnecessary refrigeration problematic?

asked May 26, 2011 at 12:35

14 votes

2 answers

11k views

Garlic and oil emulsion

asked Jun 1, 2011 at 23:17

14 votes

6 answers

10k views

Effect of rice cooking techniques

asked Jun 8, 2011 at 11:29

14 votes

7 answers

36k views

Does gin "bruise"?

asked Jun 14, 2012 at 2:13

14 votes

4 answers

11k views

What counters astringency?

asked Aug 27, 2012 at 11:28

13 votes

4 answers

6k views

Why does whole leaf tea leave a residue in the cup?

asked Oct 21, 2011 at 1:32

12 votes

3 answers

430 views

How can I use these new findings on tomatoes to my advantage?

asked Jul 1, 2012 at 23:40

12 votes

3 answers

2k views

What brine ingredients are effective?

asked Feb 1, 2011 at 16:41

11 votes

5 answers

5k views

Fluffy matzo balls

asked Feb 16, 2011 at 19:31

11 votes

3 answers

776 views

Soft bones in smoked chicken

asked Jul 14, 2011 at 0:18

11 votes

2 answers

74k views

Are nectarine seeds edible?

asked Jul 27, 2012 at 20:43

11 votes

2 answers

3k views

What factors affect collagen to gelatin conversion?

asked Jan 12, 2013 at 4:46

10 votes

2 answers

8k views

How can I prevent tea stored in a thermos from oversteeping?

asked Sep 13, 2012 at 8:04

9 votes

5 answers

23k views

Are strawberries really dyed?

asked May 17, 2012 at 15:33

8 votes

1 answer

8k views

What turned my garlic purple?

asked Jul 27, 2012 at 16:42

7 votes

5 answers

39k views

Why do my egg whites separate after whipping?

asked Jul 17, 2011 at 4:11

7 votes

1 answer

4k views

Effect of pineapple

asked Mar 24, 2011 at 22:03

6 votes

3 answers

3k views

Meat juice reabsorption sous vide

asked May 22, 2011 at 12:31

6 votes

12 answers

23k views

What would be an appropriate gluten-free substitute for breadcrumbs?

asked Aug 9, 2012 at 14:30

6 votes

7 answers

7k views

How do I avoid hot fudge turning my ice cream into a soupy mess?

asked May 21, 2012 at 23:12

6 votes

4 answers

11k views

What's the best option for water for tea in the office?

asked Nov 3, 2011 at 8:07

6 votes

6 answers

44k views

How could buffalo chicken dip be stabilized?

asked Jan 15, 2013 at 23:26

6 votes

4 answers

10k views

Does glutinous rice contain gluten?

asked Jul 15, 2014 at 12:12

5 votes

4 answers

4k views

Does a lid on a pot safely "seal" soup?

asked Dec 5, 2011 at 15:11

5 votes

1 answer

656 views

Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?

asked Apr 30, 2012 at 23:23

5 votes

1 answer

1k views

Can sour cream be made the same way as yogurt? [duplicate]

asked Jun 20, 2012 at 20:56

Stack Exchange Network

39 Questions

What difference does oxygen content of tea water make?

What happens when you mix whiskey and water?

Is it true that smell is lost flavor?

What flavorants stand up to long cooking?

Is unnecessary refrigeration problematic?

Garlic and oil emulsion

Effect of rice cooking techniques

Does gin "bruise"?

What counters astringency?

Why does whole leaf tea leave a residue in the cup?

How can I use these new findings on tomatoes to my advantage?

What brine ingredients are effective?

Fluffy matzo balls

Soft bones in smoked chicken

Are nectarine seeds edible?

What factors affect collagen to gelatin conversion?

How can I prevent tea stored in a thermos from oversteeping?

Are strawberries really dyed?

What turned my garlic purple?

Why do my egg whites separate after whipping?

Effect of pineapple

Meat juice reabsorption sous vide

What would be an appropriate gluten-free substitute for breadcrumbs?

How do I avoid hot fudge turning my ice cream into a soupy mess?

What's the best option for water for tea in the office?

How could buffalo chicken dip be stabilized?

Does glutinous rice contain gluten?

Does a lid on a pot safely "seal" soup?

Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?

Can sour cream be made the same way as yogurt? [duplicate]