User dougal 5.0.0

7 votes

Butter melt inside the toaster

answered Feb 1, 2017 at 5:20

6 votes

Is my microwave oven safe to operate?

answered Apr 1, 2017 at 13:45

4 votes

Cooking ham and scalloped potatoes

answered Apr 14, 2017 at 5:40

4 votes

Is there a substitute for cheese salt?

answered Feb 12, 2017 at 15:03

4 votes

What kind of bread lasts long?

answered Mar 29, 2017 at 5:01

4 votes

How to mince garlic efficiently without the garlic sticking to the sides of the knife?

answered Feb 1, 2017 at 5:38

4 votes

Should I eat the head of an octopus?

answered Dec 24, 2016 at 6:13

4 votes

Tips on cooking for people with different allergies

answered Jan 3, 2017 at 5:50

2 votes

Accepted

Optimize use of seasoning in salty food

answered Jan 4, 2017 at 6:11

2 votes

Curried parsnip soup, not flavoursome enough

answered Dec 31, 2016 at 5:12

2 votes

Sauce with Jalapeno, garlic, cumin and lime?

answered Dec 31, 2016 at 5:16

2 votes

Tea strainer clogged

answered Jan 1, 2017 at 13:11

2 votes

Is it safe to cook or braise with beer in cast iron?

answered Jan 2, 2017 at 4:16

2 votes

What should roasted pistachio oil smell like?

answered Dec 24, 2016 at 6:45

2 votes

What makes rice come out chewy and how do you prevent it?

answered Dec 30, 2016 at 7:56

2 votes

Are cockroaches a usable source of protein?

answered Feb 2, 2017 at 17:34

2 votes

How do you minimise hand washing between every step to keep tools clean?

answered Feb 10, 2017 at 15:40

1 vote

Do scratches on electric range burner elements affect its performance or function?

answered Feb 6, 2017 at 13:14

1 vote

How do I fix grainy and chewy caramel corn?

answered Feb 8, 2017 at 7:30

1 vote

How can I easily peel baby round potatoes?

answered Nov 4, 2017 at 5:06

1 vote

Good ideas for Tonka Beans

answered Dec 30, 2016 at 8:11

1 vote

What are the options when looking for gluten free chapati?

answered Dec 30, 2016 at 7:31

1 vote

Irish Coffee harder to get right than Baileys Coffee?

answered Jan 31, 2017 at 15:51

1 vote

Tough Stew Meat for a Carbonnade

answered Jan 3, 2017 at 5:55

0 votes

What does it mean when a dish or product is described as "(insert culture/tradition) style"?

answered Dec 31, 2016 at 5:23

0 votes

How to cook scallops that will prevent them from becoming too rubbery?

answered Dec 30, 2016 at 7:52

0 votes

Accepted

Residue from boiling pork sausage

answered Dec 24, 2016 at 6:02

0 votes

Why do canned sardines have no protein scum?

answered Dec 24, 2016 at 6:35

0 votes

Do I roast leg of lamb differently when shank is still attached?

answered Apr 15, 2017 at 7:10

0 votes

Any benefit to buy high-quality meat for a mediocre cook?

answered Feb 9, 2017 at 11:57

Stack Exchange Network

35 Answers

Butter melt inside the toaster

Is my microwave oven safe to operate?

Cooking ham and scalloped potatoes

Is there a substitute for cheese salt?

What kind of bread lasts long?

How to mince garlic efficiently without the garlic sticking to the sides of the knife?

Should I eat the head of an octopus?

Tips on cooking for people with different allergies

Optimize use of seasoning in salty food

Curried parsnip soup, not flavoursome enough

Sauce with Jalapeno, garlic, cumin and lime?

Tea strainer clogged

Is it safe to cook or braise with beer in cast iron?

What should roasted pistachio oil smell like?

What makes rice come out chewy and how do you prevent it?

Are cockroaches a usable source of protein?

How do you minimise hand washing between every step to keep tools clean?

Do scratches on electric range burner elements affect its performance or function?

How do I fix grainy and chewy caramel corn?

How can I easily peel baby round potatoes?

Good ideas for Tonka Beans

What are the options when looking for gluten free chapati?

Irish Coffee harder to get right than Baileys Coffee?

Tough Stew Meat for a Carbonnade

What does it mean when a dish or product is described as "(insert culture/tradition) style"?

How to cook scallops that will prevent them from becoming too rubbery?

Residue from boiling pork sausage

Why do canned sardines have no protein scum?

Do I roast leg of lamb differently when shank is still attached?

Any benefit to buy high-quality meat for a mediocre cook?