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Joshua Engel
  • Member for 5 years, 7 months
  • Last seen more than 1 year ago
89 votes
Accepted

Why fry rice before boiling?

34 votes

What should I use for old recipes that call for 'buttermilk'?

12 votes

Mole sauce without chocolate?

11 votes
Accepted

Is it possible to make non-sweet icecream (i.e. with no added sugar or sweeteners)?

10 votes
Accepted

What to do to get tender, edible steak instead of it being rubbery?

8 votes
Accepted

Is the advantage of wagyu and other fine beef obliterated when formed into minced burger patty?

8 votes
Accepted

Using half-eaten bones to make stock -- sanitary?

8 votes
Accepted

How to make extremely dry pork more palatable?

8 votes
Accepted

Does ripening banans in a bag with other fruit harm the other fruit?

7 votes

Using sugar when making pizza dough

7 votes
Accepted

Is it safe to reheat tea with milk?

7 votes
Accepted

A recipe instructs to boil a whole head of cabbage, can I boil individual leaves instead?

7 votes

Can you freeze a plastic mixer bowl?

7 votes
Accepted

Why is almond bark called almond bark?

7 votes
Accepted

How to stir fry frozen veggies?

7 votes

How do you clean cheesecloth?

6 votes
Accepted

Can I add milk to tea while it is steeping?

6 votes

My chicken soup always ends up with bones

6 votes

Why do we use ovens

6 votes

How does imitation cinnamon flavor differ from real?

6 votes

Do Parathas, Naan, and Roti have to be burnt a little?

6 votes

Roasting pork and traveling

5 votes
Accepted

When to add noodle water to tomato sauce?

5 votes

Beef broth vs. beef stock

5 votes

Failing to make mozzarella

5 votes

Cooking thick fresh egg pasta

5 votes

Save de-glazed pan drippings?

5 votes

Getting rid of raw onion taste without the frying process?

5 votes
Accepted

Should I refrigerate homemade yogurt before making Greek yogurt?

4 votes

Adjusting whipped cream to hold its shape longer?