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rumtscho
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  • Member for 13 years, 4 months
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32 votes

In theory, is it possible to disinfect raw meat by washing it with soap?

32 votes

How much does freezing grapes longer sweeten them more?

32 votes
Accepted

What's that scum at the sides of my home-made burger when I cook it?

32 votes
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Why do some powders clump in hot water?

32 votes
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Why doesn't chocolate go bad?

31 votes

Microwave sparks

31 votes
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Is cheese seasoned by default?

30 votes

Why do people generally discard the upper portion of leeks?

30 votes
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If you 'caramelize' an onion, does an onion contain sugar?

30 votes
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Are these worms in my black eyed peas/beans?

29 votes
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Why are there no recipes combining both yeast and baking powder?

29 votes
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Are bay leaves dangerous to (unwittingly) eat?

29 votes
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What is the best way to turn soup into stew without using flour?

29 votes

Why doesn't my cookie recipe work in the US?

29 votes

How did replacing flour in muffins go so wrong?

28 votes

Why do I need to use the oven to make crème brûlée? Or do I?

28 votes
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Is there such a thing as a dish being bland from too many flavors?

27 votes
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What is sortexed rice?

27 votes

Why would plant-based cookie dough packaging say "Do not consume raw dough"?

27 votes
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Why does rapeseed oil turn sticky but coconut oil doesn't?

27 votes
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What exactly is apple cider?

27 votes

What international cooking terms sound similar but have different meanings?

27 votes
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Why should I let bread cool before slicing and eating?

27 votes
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Which foods are certain to never cause food poisoning?

27 votes

I bought Mainland's vintage cheddar, it tastes... stale?

27 votes
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"Place pan in a large pan; add 1 inch of hot water to larger pan." -- Why?

26 votes

Does oil evaporate?

26 votes
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How does one invent a cookie recipe?

26 votes
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Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?

26 votes
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Food safety of meat vs. veggies and fruit with mold on them

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