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seasoning-pans

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884 posts edited

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123 Questions

Votes Activity Newest Views

votes

answers

23k

views

Do German or Japanese knives hold their edge longer?

knives

Mar 24 '18 at 16:11 jamesbergen 7

votes

answers

views

To what extent are dimpled pans interchangeable?

equipment pancakes

Mar 22 '18 at 20:51 SQB 168

votes

answers

views

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

food-safety storage-method cheese mold

Mar 15 '18 at 9:25 remco 1,122

votes

answers

29k

views

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

equipment pan cast-iron induction carbon-steel

Feb 5 '18 at 20:22 Joe 11

votes

answers

754

views

How to mark yogurt jars?

storage yogurt

Dec 7 '17 at 6:26 barbecue 573

votes

answers

41k

views

Should scones dough be sticky?

baking dough consistency

Aug 14 '17 at 15:24 Christine 1

votes

answers

954

views

How to create fruity or grassy shortbread cookies?

baking flavor cookies

May 20 '17 at 16:29 Megha 11.3k

votes

answers

567

views

Microwave pudding sediments

microwave pudding starch

Apr 23 '17 at 1:33 Jude 3,923

votes

answers

views

How much acid to use for stabilizing meringue?

meringue ratio

Apr 6 '17 at 20:35 user55839 1

votes

answers

487

views

How to bake lokum rolls well?

baking pastry

Mar 13 '17 at 1:47 Cascabel♦ 56.7k

votes

answer

872

views

What is the binding power of starches vs flour?

flour thickening starch ratio

Mar 4 '17 at 16:18 Community♦ 1

votes

answers

views

How does black rice cook?

rice

Feb 20 '17 at 19:22 Linda salazar 11

votes

answers

views

Which caffeine-free tea herbs have tannins?

substitutions flavor tea

Feb 19 '17 at 11:38 Megha 11.3k

votes

answer

731

views

Should I thaw cherries for a sour cream cherry pie?

baking pie defrosting cherries

Jan 22 '17 at 14:48 Stephie♦ 47.6k

votes

answers

14k

views

How to get rid of weevils?

food-safety kitchen

Jan 12 '17 at 18:07 Community♦ 1

votes

answer

views

Sugar syrup with orange juice foams excessively

candy syrup foam

Jan 10 '17 at 15:10 Community♦ 1

vote

answers

237

views

What is an easy way to turn a heavy-ish cake?

baking cake

Dec 18 '16 at 3:13 Megha 11.3k

votes

answer

879

views

How does ambient humidity of flour storage influence dough?

dough flour moisture

Nov 23 '16 at 20:41 Community♦ 1

votes

answer

views

What will happen if you bake seized chocolate into a batter?

baking chocolate texture

Sep 12 '16 at 12:42 William W. 56

votes

answers

308

views

How to butter and flour the chimney of a bundt form

baking flour pan

Aug 3 '16 at 9:05 Community♦ 1

votes

answers

views

Does the type of strainer built in a teapot matter?

equipment tea

Jun 15 '16 at 4:22 JG sd 1,276

votes

answer

211

views

Are sundried tomatoes regulated in the EU?

tomatoes

May 24 '16 at 16:36 Max 17.3k

votes

answers

545

views

Can I make gluten free crepes?

gluten-free pancakes

May 23 '16 at 15:42 rackandboneman 15k

votes

answers

13k

views

How to prevent pureed blueberries from gelling?

texture gelling-agents blueberries sorbet

May 23 '16 at 14:32 Wayfaring Stranger 11.3k

votes

answers

217

views

Can I make a latticed cream pie (no-bake filling)?

baking pie

Mar 1 '16 at 2:41 Shalryn 2,320

votes

answer

123

views

What is a good ratio (range) of nut flour in Mandelkipferl dough?

cookies nuts ratio

Dec 24 '15 at 5:52 Stephie♦ 47.6k

votes

answer

18k

views

Can I use tapioca pearls for thickening?

culinary-uses thickening starch

Dec 22 '15 at 16:07 Cascabel♦ 56.7k

votes

answers

11k

views

What can I use instead of corn syrup?

baking substitutions syrup

Dec 5 '15 at 14:30 Community♦ 1

votes

answer

11k

views

What is the correct consistency of a cream soup?

soup texture standards

Nov 28 '15 at 14:16 Community♦ 1

votes

answers

11k

views

What is the thickening power of different types of roux?

sauce roux ratio

Nov 23 '15 at 21:40 Cascabel♦ 56.7k

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123 Questions

Do German or Japanese knives hold their edge longer?

To what extent are dimpled pans interchangeable?

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

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

How to mark yogurt jars?

Should scones dough be sticky?

How to create fruity or grassy shortbread cookies?

Microwave pudding sediments

How much acid to use for stabilizing meringue?

How to bake lokum rolls well?

What is the binding power of starches vs flour?

How does black rice cook?

Which caffeine-free tea herbs have tannins?

Should I thaw cherries for a sour cream cherry pie?

How to get rid of weevils?

Sugar syrup with orange juice foams excessively

What is an easy way to turn a heavy-ish cake?

How does ambient humidity of flour storage influence dough?

What will happen if you bake seized chocolate into a batter?

How to butter and flour the chimney of a bundt form

Does the type of strainer built in a teapot matter?

Are sundried tomatoes regulated in the EU?

Can I make gluten free crepes?

How to prevent pureed blueberries from gelling?

Can I make a latticed cream pie (no-bake filling)?

What is a good ratio (range) of nut flour in Mandelkipferl dough?

Can I use tapioca pearls for thickening?

What can I use instead of corn syrup?

What is the correct consistency of a cream soup?

What is the thickening power of different types of roux?