User rumtscho

2

16

votes

5

answers

23k

views

Do German or Japanese knives hold their edge longer?

knives

Mar 24 '18 at 16:11 jamesbergen 9

1

8

votes

6

answers

48k

views

How is white pizza sauce made?

sauce pizza

Dec 28 at 6:54 Bishop 1

4

votes

4

answers

32k

views

Does tiramisu firm up in the fridge?

baking eggs italian-cuisine foam yolk

May 5 '15 at 8:23 Community♦ 1

6

votes

4

answers

3k

views

How should I incorporate oil into focaccia?

bread oil italian-cuisine

Apr 13 '13 at 8:54 Community♦ 1

2

votes

1

answer

116

views

How to plan the portion size for a vegetarian bourguignonne dish?

vegetarian serving

Feb 17 '12 at 0:57 TFD 24.6k

1

9

votes

6

answers

15k

views

How to make mayonnaise with a cooked yolk?

eggs mayonnaise emulsion yolk

Jun 24 at 0:06 Mari Olsdatter 1

4

votes

4

answers

7k

views

Which wines have a strong, bitter flavor?

flavor wine

May 10 '13 at 3:48 TFD 24.6k

3

8

votes

3

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

7

votes

1

answer

642

views

How to make a “Winter queen” cocktail?

chocolate restaurant-mimicry cocktails

Mar 21 '12 at 12:18 Pascal Qyy 270

8

votes

4

answers

24k

views

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

substitutions pumpkin

Nov 22 '15 at 7:59 Louise Kavadlo 1

2

9

votes

8

answers

63k

views

What are common techniques for adding eggs to soup?

eggs soup

Oct 18 at 22:50 Chrissi Tsourouttis 1

2

votes

2

answers

986

views

Can I bake a quiche with a flaky crust?

pastry quiche

Jan 29 '12 at 3:23 Bruce Goldstein 3,081

4

votes

2

answers

487

views

How to bake lokum rolls well?

baking pastry

Mar 13 '17 at 1:47 Cascabel♦ 56.7k

7

votes

3

answers

7k

views

Do I need hard or soft brown sugar for brownies?

baking brownies brown-sugar

Nov 11 '14 at 1:22 Community♦ 1

5

votes

2

answers

1k

views

What is the maximal thickness for choux pastry?

baking pastry

Jan 19 '12 at 3:42 Chef Flambe 1,808

4

votes

1

answer

196

views

How much foreign substance can I add to processed cheese?

cheese food-processing ratio

Nov 20 '12 at 22:01 Community♦ 1

1

4

votes

3

answers

2k

views

How to pair cheese with wine?

cheese wine pairing

Jul 3 '14 at 21:56 moscafj 53.1k

1

10

votes

2

answers

9k

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

1

8

votes

1

answer

7k

views

How do you tell if a cheese rind is edible?

food-safety cheese

Feb 1 '12 at 1:10 MissesBrown 930

5

votes

1

answer

1k

views

Why does feta taste so terribly salty when grilled?

cheese feta

Jan 11 '12 at 20:10 Sobachatina 46.4k

3

votes

1

answer

1k

views

Are ladyfingers and Genoise made the same way?

baking cake batter

Jan 4 '12 at 20:57 Bruce Goldstein 3,081

2

votes

1

answer

11k

views

What is the correct consistency of a cream soup?

soup texture standards

Nov 28 '15 at 14:16 Community♦ 1

7

votes

2

answers

68k

views

What is the basic technique for cooking amaranth?

grains

May 3 '14 at 12:11 Community♦ 1

1

5

votes

3

answers

12k

views

How to make a non-salty cheesecake?

baking substitutions salt american-cuisine cream-cheese

Aug 3 '14 at 18:24 Cascabel♦ 56.7k

2

votes

6

answers

24k

views

How to recook a roast?

meat stews timing

Oct 4 '11 at 16:11 Community♦ 1

5

votes

3

answers

3k

views

How to take care of glazed earthenware?

equipment cleaning balkan-cuisine

Apr 15 '13 at 19:17 Community♦ 1

2

13

votes

4

answers

31k

views

Can we digest raw starch? [closed]

food-safety starch

Nov 9 '15 at 6:02 Community♦ 1

3

votes

2

answers

3k

views

What is the ratio for soft polenta?

italian-cuisine corn polenta

Aug 13 '11 at 22:47 TFD 24.6k

3

votes

1

answer

2k

views

What makes alcohol-free beer sweet?

food-science beer

Aug 11 '11 at 14:41 Rincewind42 2,967

2

11

votes

8

answers

2k

views

Creating high-protein food for hiking

nutrient-composition camping

Oct 18 '15 at 22:01 Mihai Rotaru 191

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123 Questions

Do German or Japanese knives hold their edge longer?

How is white pizza sauce made?

Does tiramisu firm up in the fridge?

How should I incorporate oil into focaccia?

How to plan the portion size for a vegetarian bourguignonne dish?

How to make mayonnaise with a cooked yolk?

Which wines have a strong, bitter flavor?

What is the thickening power of different types of roux?

How to make a “Winter queen” cocktail?

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

What are common techniques for adding eggs to soup?

Can I bake a quiche with a flaky crust?

How to bake lokum rolls well?

Do I need hard or soft brown sugar for brownies?

What is the maximal thickness for choux pastry?

How much foreign substance can I add to processed cheese?

How to pair cheese with wine?

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

How do you tell if a cheese rind is edible?

Why does feta taste so terribly salty when grilled?

Are ladyfingers and Genoise made the same way?

What is the correct consistency of a cream soup?

What is the basic technique for cooking amaranth?

How to make a non-salty cheesecake?

How to recook a roast?

How to take care of glazed earthenware?

Can we digest raw starch? [closed]

What is the ratio for soft polenta?

What makes alcohol-free beer sweet?

Creating high-protein food for hiking