User tonylo

12 votes

Nonstick cookware or not?

answered Jul 17, 2010 at 6:12

8 votes

Is canned or jarred minced garlic substantially different from fresh garlic?

answered Jul 18, 2010 at 19:51

8 votes

Accepted

What type of sausage for bangers and mash?

answered Aug 18, 2010 at 3:42

4 votes

Beer batter fish, keeping the breading from peeling right off while eating?

answered Jul 31, 2010 at 2:06

3 votes

Accepted

Cooking Toad In The Hole - preventing "burn on"

answered Jul 31, 2010 at 1:53

3 votes

Why does my chicken breast become so dry?

answered Jul 17, 2010 at 5:22

3 votes

When a Recipe Calls for Expensive Liquor, What's the Purpose and What Are the Substitutes?

answered Aug 3, 2010 at 3:03

3 votes

Can you purée without a food processor?

answered Sep 8, 2010 at 3:31

3 votes

Sugar in Indian curries?

answered Sep 24, 2011 at 16:05

2 votes

Accepted

Storage after slow cooking

answered Aug 2, 2010 at 1:29

2 votes

Is free-range chicken more flavourful?

answered Aug 20, 2010 at 4:02

2 votes

What kind of wok should I get?

answered Jul 17, 2010 at 5:33

2 votes

How to clean mushrooms?

answered Jul 17, 2010 at 6:02

1 vote

How can I store chopped onions in the fridge without the smell?

answered Sep 3, 2010 at 12:34

1 vote

What's the best/easiest way to de-vein king prawns?

answered Sep 9, 2010 at 13:08

1 vote

How to melt butter most conveniently?

answered Nov 26, 2010 at 4:04

1 vote

Cooking up onions, without oil

answered Jan 26, 2011 at 4:30

0 votes

Is there any difference between chopped and crushed garlic in cooking?

answered Jul 19, 2010 at 0:17

0 votes

How can you make a sauce less spicy/hot?

answered Jul 17, 2010 at 5:14

0 votes

What is the point of a salt mill?

answered Jul 31, 2010 at 2:17

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20 Answers

Nonstick cookware or not?

Is canned or jarred minced garlic substantially different from fresh garlic?

What type of sausage for bangers and mash?

Beer batter fish, keeping the breading from peeling right off while eating?

Cooking Toad In The Hole - preventing "burn on"

Why does my chicken breast become so dry?

When a Recipe Calls for Expensive Liquor, What's the Purpose and What Are the Substitutes?

Can you purée without a food processor?

Sugar in Indian curries?

Storage after slow cooking

Is free-range chicken more flavourful?

What kind of wok should I get?

How to clean mushrooms?

How can I store chopped onions in the fridge without the smell?

What's the best/easiest way to de-vein king prawns?

How to melt butter most conveniently?

Cooking up onions, without oil

Is there any difference between chopped and crushed garlic in cooking?

How can you make a sauce less spicy/hot?

What is the point of a salt mill?