user avatar
user avatar
user avatar
canardgras
  • Member for 5 years, 10 months
  • Last seen more than 2 years ago
15 votes
Accepted

Do you need to cook tomato puree?

15 votes

Do I have to change the baking time when I convert fahrenheit to Celsius?

14 votes

Mothballs in food cabinets

10 votes
Accepted

What is the traditional way to layer a lasagna?

10 votes
Accepted

How to decide whether to reduce a sauce or thicken it?

7 votes
Accepted

Beef Bourguignon Vs Daube Provencal

7 votes

Why does peanut butter become very hard when adding egg yolk?

6 votes
Accepted

Is poultry suitable for dry aging like beef is?

6 votes

What am I doing wrong with my rice cooker?

6 votes
Accepted

I baked custard at too much heat, is there a name for what I created?

4 votes
Accepted

Solubility of turmeric powder

4 votes

Hardcooked eggs by steaming (not boiling)

4 votes

Is rice supposed to be eaten with chopsticks?

4 votes

Pectin vs Agar Agar vs Gelatin for Pate de Fruits

3 votes

Cutting windows into a premade gingerbread

3 votes

What is the purpose of washing pork?

3 votes
Accepted

How can I aquire (not avoid) sour blueberries?

3 votes
Accepted

Mexican Achiote (annatto) Chicken - alternative to achiote

3 votes

Should I get a thin, flat bottomed wok to stir fry large amounts of veggies on an electric stove?

2 votes
Accepted

How important is it to roast nuts in a single layer?

2 votes

How to cook fish bones(ideally without oil)?

2 votes

Can you peel a soft boiled egg?

2 votes

Getting rice noodles evenly distributed in wok

2 votes
Accepted

What went wrong with my yuzu cheesecake?

2 votes

Are British curd, Cottage Cheese, Indian Chena the same thing?

2 votes

Alternative to swiss cheese

1 vote
Accepted

Substitute for Palm Sugar

1 vote

Sour pork, causes?

1 vote
Accepted

Substituting maple syrup for honey in bread

1 vote

Prime rib weight on a restaurant menu - raw or cooked?