User Megha

24 votes

5 answers

8k views

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

asked Aug 1, 2016 at 10:51

21 votes

4 answers

9k views

Saffron and coloration - is there a way to know why it gave the wrong color?

asked Oct 7, 2016 at 8:47

7 votes

1 answer

501 views

Making pickles or preserves from hedgehog cucumbers (cucumis africanus)

asked Aug 8, 2016 at 10:02

6 votes

2 answers

4k views

Is it possible to bake bread or the like using a stovetop tagine?

asked Jun 19, 2016 at 5:43

5 votes

1 answer

182 views

Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?

asked Aug 7, 2019 at 0:32

4 votes

1 answer

826 views

Can raw egg yolks gelatinized from being stored be saved by blending and for which uses?

asked Sep 5, 2016 at 9:15

3 votes

1 answer

2k views

How long does it actually take to extract tea compounds from leaves using the boiling method?

asked Nov 16, 2016 at 21:12

2 votes

2 answers

871 views

Mushroom soy sauce, brand identification or substitution

asked Sep 29, 2019 at 2:03

1 vote

1 answer

11k views

How should "vegetarian duck" (seitan) be pre-prepared to substitute into a duck recipe

asked Aug 14, 2016 at 20:04

1 vote

1 answer

4k views

Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe?

asked Aug 24, 2016 at 9:27

Stack Exchange Network

10 Questions

Blown sugar globe with smoke enclosed inside - is it a plausible candy to make?

Saffron and coloration - is there a way to know why it gave the wrong color?

Making pickles or preserves from hedgehog cucumbers (cucumis africanus)

Is it possible to bake bread or the like using a stovetop tagine?

Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?

Can raw egg yolks gelatinized from being stored be saved by blending and for which uses?

How long does it actually take to extract tea compounds from leaves using the boiling method?

Mushroom soy sauce, brand identification or substitution

How should "vegetarian duck" (seitan) be pre-prepared to substitute into a duck recipe

Is there a "common" ratio for dumplings and added water when adding to a soup/stew recipe?