User rumtscho

32 votes

5 answers

66k views

Does meat need to be washed before preparation?

asked May 8, 2011 at 9:19

24 votes

4 answers

14k views

How does thermal shock affect pans made of different materials?

asked Apr 14, 2011 at 16:56

21 votes

1 answer

4k views

What international cooking terms sound similar but have different meanings?

asked Jul 11, 2011 at 12:35

20 votes

6 answers

4k views

How to get threads in a yeast dough?

asked Apr 19, 2011 at 17:03

19 votes

8 answers

32k views

What is the purpose of using potato peels for seasoning a cast iron pan?

asked Feb 19, 2011 at 15:31

18 votes

6 answers

12k views

What does "buttermilk" mean in an American pancake recipe?

asked Apr 4, 2011 at 18:30

16 votes

5 answers

25k views

Do German or Japanese knives hold their edge longer?

asked Mar 17, 2012 at 15:08

14 votes

4 answers

2k views

Is asparagus generally recognized as the best vegetable, and why? [closed]

asked Apr 12, 2011 at 21:16

13 votes

4 answers

32k views

Can we digest raw starch? [closed]

asked Aug 15, 2011 at 9:43

13 votes

6 answers

52k views

What is the correct internal temperature for rabbit meat?

asked Sep 14, 2012 at 16:56

13 votes

2 answers

4k views

I overseasoned my food, what can I do to remove the strong smell?

asked Dec 31, 2018 at 14:07

12 votes

1 answer

6k views

What kinds of pressure cookers are there, and what are they good for?

asked Jul 30, 2012 at 20:08

12 votes

3 answers

2k views

Does the type of strainer built in a teapot matter?

asked May 23, 2013 at 15:48

12 votes

4 answers

33k views

Cast iron, forged iron or carbon steel pan for induction?

asked Jun 17, 2012 at 17:20

12 votes

2 answers

11k views

Can I eat cheese which has been "infected" with blue cheese mold?

asked Jan 13, 2012 at 17:42

11 votes

6 answers

18k views

How to make mayonnaise with a cooked yolk?

asked Feb 15, 2012 at 22:20

11 votes

8 answers

3k views

Creating high-protein food for hiking

asked Jul 27, 2011 at 19:15

11 votes

6 answers

6k views

Where can I buy American style bread flour in Europe

asked Jul 10, 2011 at 22:10

11 votes

4 answers

16k views

How to recognize fizzy wine?

asked May 28, 2012 at 12:42

11 votes

2 answers

2k views

Pouring a second layer over flan

asked Aug 6 at 13:24

10 votes

2 answers

2k views

To what extent are dimpled pans interchangeable?

asked Jan 25, 2016 at 20:38

9 votes

6 answers

44k views

Induction unit makes buzzing sound

asked Mar 1, 2011 at 14:16

9 votes

8 answers

18k views

Why is my icecream bitter?

asked Apr 22, 2011 at 10:25

9 votes

6 answers

24k views

What are good techniques to prepare liver?

asked Mar 7, 2011 at 18:49

9 votes

9 answers

71k views

What are common techniques for adding eggs to soup? [closed]

asked Jan 31, 2012 at 19:22

9 votes

1 answer

8k views

How do you tell if a cheese rind is edible?

asked Jan 12, 2012 at 20:37

8 votes

4 answers

25k views

When can't I use a squash in a recipe which calls for pumpkin?

asked Feb 6, 2012 at 17:52

8 votes

3 answers

11k views

What is the thickening power of different types of roux?

asked Feb 14, 2012 at 0:59

8 votes

6 answers

50k views

How is white pizza sauce made?

asked Mar 3, 2012 at 0:54

8 votes

5 answers

1k views

How to create fruity or grassy shortbread cookies?

asked Mar 26, 2012 at 19:28

Stack Exchange Network

127 Questions

Does meat need to be washed before preparation?

How does thermal shock affect pans made of different materials?

What international cooking terms sound similar but have different meanings?

How to get threads in a yeast dough?

What is the purpose of using potato peels for seasoning a cast iron pan?

What does "buttermilk" mean in an American pancake recipe?

Do German or Japanese knives hold their edge longer?

Is asparagus generally recognized as the best vegetable, and why? [closed]

Can we digest raw starch? [closed]

What is the correct internal temperature for rabbit meat?

I overseasoned my food, what can I do to remove the strong smell?

What kinds of pressure cookers are there, and what are they good for?

Does the type of strainer built in a teapot matter?

Cast iron, forged iron or carbon steel pan for induction?

Can I eat cheese which has been "infected" with blue cheese mold?

How to make mayonnaise with a cooked yolk?

Creating high-protein food for hiking

Where can I buy American style bread flour in Europe

How to recognize fizzy wine?

Pouring a second layer over flan

To what extent are dimpled pans interchangeable?

Induction unit makes buzzing sound

Why is my icecream bitter?

What are good techniques to prepare liver?

What are common techniques for adding eggs to soup? [closed]

How do you tell if a cheese rind is edible?

When can't I use a squash in a recipe which calls for pumpkin?

What is the thickening power of different types of roux?

How is white pizza sauce made?

How to create fruity or grassy shortbread cookies?