User user110084

1 vote

Cooking sirloin steaks with Anova sous vide gave me leather tough steaks

answered Jun 13, 2017 at 8:03

5 votes

Accepted

What situations are pressure cookers not appropriate

answered Jun 10, 2017 at 10:08

3 votes

Accepted

Does beating hot oil into eggs before cooking an omelette make a difference?

answered Jun 9, 2017 at 22:00

0 votes

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Sous Vide time for 1.5 lb 1 inch thick bone-in chuck roast at 140F

answered Jun 9, 2017 at 17:21

2 votes

Can I use agar as a coagulant to make homemade tofu?

answered Jun 9, 2017 at 9:11

1 vote

Mesh size for straining yogurt?

answered Jun 8, 2017 at 16:40

1 vote

Boil an egg in the microwave

answered Jun 8, 2017 at 12:14

3 votes

Safe heating food in a chafing silver plated dish that is showing copper underneath?

answered Jun 7, 2017 at 15:04

7 votes

problem with flame control in a natural gas grill

answered Jun 7, 2017 at 1:08

2 votes

How to prevent a baby scoby from forming in bottled kombucha

answered Jun 6, 2017 at 18:06

7 votes

Microwave door blew open when boiling water-vinegar mixture for cleaning

answered Jun 6, 2017 at 14:13

1 vote

how is flaxseed processed for consumption

answered Jun 6, 2017 at 10:00

4 votes

Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

answered Jun 6, 2017 at 8:07

1 vote

In order to mix the cocoa powder in water/milk, is it a good idea to put the cocoa powder in the milk while heating it?

answered Jun 5, 2017 at 17:33

2 votes

Cause of foam in fried chicken pan?

answered Jun 5, 2017 at 15:51

1 vote

Maintaining drip pans on coil oven hobs

answered Jun 5, 2017 at 15:36

1 vote

What is the effect of adding alkaline or acidic substances to wheat flour?

answered Jun 5, 2017 at 13:40

2 votes

How to clean a copper kettle?

answered Jun 5, 2017 at 13:23

5 votes

Accepted

Preserving small amounts of milk

answered Jun 5, 2017 at 11:47

8 votes

How can I break an emulsion making carotene butter?

answered Jun 5, 2017 at 9:44

3 votes

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Impact of different sugar types (and substitutes) on ice cream

answered Jun 3, 2017 at 16:49

1 vote

Unable to make yogurt in cold climate

answered May 29, 2017 at 21:56

0 votes

Sanitizing a meat rack

answered May 29, 2017 at 2:36

1 vote

Sealed package submerged in water in the fridge, still safe to eat?

answered May 27, 2017 at 0:43

0 votes

How to store homemade granola?

answered May 26, 2017 at 11:14

4 votes

For how long can you let dough sit there to rise without yeast?

answered May 25, 2017 at 19:15

4 votes

Where can I find "food safe" glass marbles for sous vide cooking?

answered May 24, 2017 at 8:58

1 vote

How long to bake lasagne at lower temperature?

answered May 24, 2017 at 1:50

0 votes

How many minutes between 115 F and 120 F for a ham?

answered May 24, 2017 at 0:49

6 votes

How would I jar a sauce for keeping at room temperature without adding loads of vinegar or sugar?

answered May 24, 2017 at 0:20

Stack Exchange Network

85 Answers

Cooking sirloin steaks with Anova sous vide gave me leather tough steaks

What situations are pressure cookers not appropriate

Does beating hot oil into eggs before cooking an omelette make a difference?

Sous Vide time for 1.5 lb 1 inch thick bone-in chuck roast at 140F

Can I use agar as a coagulant to make homemade tofu?

Mesh size for straining yogurt?

Boil an egg in the microwave

Safe heating food in a chafing silver plated dish that is showing copper underneath?

problem with flame control in a natural gas grill

How to prevent a baby scoby from forming in bottled kombucha

Microwave door blew open when boiling water-vinegar mixture for cleaning

how is flaxseed processed for consumption

Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

In order to mix the cocoa powder in water/milk, is it a good idea to put the cocoa powder in the milk while heating it?

Cause of foam in fried chicken pan?

Maintaining drip pans on coil oven hobs

What is the effect of adding alkaline or acidic substances to wheat flour?

How to clean a copper kettle?

Preserving small amounts of milk

How can I break an emulsion making carotene butter?

Impact of different sugar types (and substitutes) on ice cream

Unable to make yogurt in cold climate

Sanitizing a meat rack

Sealed package submerged in water in the fridge, still safe to eat?

How to store homemade granola?

For how long can you let dough sit there to rise without yeast?

Where can I find "food safe" glass marbles for sous vide cooking?

How long to bake lasagne at lower temperature?

How many minutes between 115 F and 120 F for a ham?

How would I jar a sauce for keeping at room temperature without adding loads of vinegar or sugar?