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rumtscho
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  • Member for 13 years, 4 months
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18 votes

How to interpret this recipe for walnuts harvested at a given time?

18 votes

Bacteria contamination inside a thermos bottle

18 votes
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bread made with egg safe to leave outside?

18 votes

Do pan "pores" exist, what are they, and what are their effects?

18 votes
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Why add yogurt to curries spoon by spoon instead of all at once?

18 votes
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Identify this seafood from the Black Sea known in Romanian as "rapane"?

18 votes
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How can I melt cheese for dipping?

18 votes

Why is lye used in some recipes for cookies?

18 votes

Substitute to milk in coffee?

18 votes
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White foam when boiling presoaked beans

17 votes

How do I separate egg white?

17 votes

Is unnecessary refrigeration problematic?

17 votes
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What is this French cuisine technique called, where "a piece of pheasant meat is cooked between two slices of veal, which are then discarded?"

17 votes
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What are some good substitions for alcohol in cooking?

17 votes
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Can flour be used interchangeably with starch?

17 votes
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Does using Electric stove vs Gas stove have any difference in food taste?

17 votes

Is there a way to dilute oil?

17 votes

Can I utilise a baking stone to make crepes?

17 votes
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How can I compare heat levels from burners?

17 votes
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How does the folding make the dough stronger?

17 votes
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Using A Combination of Ghee and Unsalted Butter for Croissants

17 votes

Can I dissolve mint in water and drink it?

16 votes

Can any liquid food be beaten into a mousse?

16 votes
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Cheese soufflé with bread cubes instead of egg whites

16 votes

Why does it take longer for food to bake when the oven is full?

16 votes
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How can I prevent curdling when adding fruit to milk?

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

16 votes

Making bread fast and with few ingredients

16 votes

What makes cake a Sponge Cake? And what doesn't?

16 votes
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How to cook dried red beans faster?

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