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paparazzo
  • Member for 6 years, 2 months
  • Last seen more than 3 years ago
  • United States
56 votes
Accepted

Why did James Bond heat up the knife for his foie gras?

27 votes
Accepted

Why doesn't oil burn and produce smoke at restaurants?

26 votes

How do I convey an order for over medium eggs without runny yolks?

22 votes

Mothballs in food cabinets

17 votes

How to keep onions from sinking in a salad

16 votes
Accepted

How to carry a knife around a kitchen safely?

15 votes

Can I take a glass baking dish from the fridge and put it in a hot oven?

13 votes
Accepted

Is it bad to refrigerate cut up onions?

12 votes

Why does diluted half & half not make a substitute for whole milk?

12 votes
Accepted

Air bubbles in sausage

11 votes

How sharp should a paring knife be?

9 votes
Accepted

How well does freshly baked sandwich bread fly?

8 votes

How can I increase the shelf life of a cut onion?

6 votes
Accepted

Why is my mango not ripening correctly?

6 votes
Accepted

Preparing dishes for photos

6 votes

What's (really) the difference between fruit and vegetables?

6 votes

Reuse frying & sauce pans multiple times during cooking session

6 votes

Rust in salt, is it safe?

6 votes

Cleaning a commercial-grade grill surface

5 votes

UV lamp to disinfect raw sushi fish slices

5 votes
Accepted

How to avoid too hot pan that causes fire

5 votes

Is ok to have boxes of raw chicken stacked on top of each other

5 votes

How to "bake" whole potatoes in slow cooker?

5 votes

Ways to displace liquids while cooking

5 votes

Flour contaminated by raw pork juices

5 votes

Can one eat a balanced diet if one only cooks once a week?

5 votes

Ought I refrigerate an Inner Pot with stew inside?

4 votes

When you simmer certain spices in fat and water, where do the spices/nutrients go?

4 votes

Can I dilute double cream with milk to get lower fat content?

4 votes

Is it safe to cook in a grill\oven that is rarely cleaned?

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