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rumtscho
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  • Member for 13 years, 4 months
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4 votes
Accepted

Cake falls down after getting out of the oven

3 votes

What gives the gel like substance in tomato its flavour, how to utilise it when cooking?

3 votes
Accepted

How much dried woodruff in vinegar?

9 votes

Is there an easy way to store yogurt and have it maintain its consistency?

4 votes

Making shortcrust pastry ahead of time

7 votes

Serious device for making hummus at home

3 votes

Different kinds of pita?

3 votes
Accepted

What does adding oil to the blooming yeast do?

3 votes

How do I can coffee with milk? Basically a canned latte

0 votes

Rotten apple taste in unspoiled fruits

1 vote

How to clean burned residue off of a stainless steel stovetop

14 votes
Accepted

Refrigerator life of live clams

3 votes
Accepted

How much sugar does yeast consume?

5 votes

Safe Water Boiled Lentils

3 votes

Kneading low-carb bread with large percentage vital wheat gluten

16 votes
Accepted

Can raw eggs be made safe with hot sugar in an Italian meringue?

2 votes

Is my other pan frying vegetables and onions so differently because of oil or its material (stainless steel vs mystery metal)?

11 votes

Food temperature "danger zone" - is it really binary?

9 votes

Effect that gluten-free flour had on brownies

25 votes

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

2 votes
Accepted

Where on the S Curve are the recommended yogurt fermentation times?

5 votes

Trade-offs of round vs square food storage containers (Cambro, Carlisle)

0 votes

How can I tell when my dough is sufficiently proofed?

10 votes
Accepted

Is it feasible to replace the apricot jam in a sacher torte with apricot preserves?

35 votes

What is the result of extremely over-fermenting bread dough?

3 votes

Regarding brown butter n sugar and egg mixture

31 votes

Microwave sparks

0 votes
Accepted

SOURDOUGH: Why not do the final shaping after proofing?

1 vote

Chocolate won't melt

0 votes

Cake baking surfactants

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