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Harlan
  • Member for 12 years, 1 month
  • Last seen more than a month ago
17 votes

How do you clean a seasoned cast iron skillet?

15 votes

Botulism, Garlic, Cold pressed Olive oil and mason jars

14 votes

Which is better to sauté with, stainless steel or Teflon?

13 votes
Accepted

What kind of wok should I get?

12 votes

What can you do with an infrared thermometer?

11 votes
Accepted

Choosing a wine that complements a meal

11 votes
Accepted

What is the best way to pop popcorn on the stove?

10 votes
Accepted

What is a proper Manhattan?

10 votes

How to clean mushrooms?

6 votes

Is lemonade better when made with simple syrup?

6 votes

Storage after slow cooking

5 votes
Accepted

Vacuum sealing with a submerged ziplock vs home machine vs professional machine

5 votes

Using Chicken Broth bones for chicken stock?

5 votes

What can you do with an infrared thermometer?

5 votes

When is a cooking oil not appropriate to substitute for another?

4 votes

Knife chopping through bone or coconut

4 votes
Accepted

Storage life for goose fat

4 votes
Accepted

Adding spiciness to indian curry at the end of cooking

4 votes
Accepted

How to make crumbly cookies?

4 votes

Peanut butter - store bought texture at home

3 votes

Are there any cooking techniques that employ "Dry Ice"?

3 votes

Ways to counter the burn of too many scallions?

3 votes

What determines the shape-holding ability of cookies?

2 votes

Should sweet potatoes be peeled when preparing them?

1 vote

My ginger is blueish... is it safe?

1 vote

How should I poach an egg?

0 votes

Is there an alternative to cornstarch when used to thicken a pie filling

0 votes

What flavor should you highlight from an oyster?

0 votes

How do I impart "extra" flavor with Sous Vide cooking?

0 votes

What can I do with a lot of bay leaves?