Matthew Walton's user avatar
Matthew Walton's user avatar
Matthew Walton's user avatar
Matthew Walton
  • Member for 13 years, 7 months
  • Last seen more than 2 years ago
27 votes
Accepted

How do you raise your dough in cold seasons?

23 votes
Accepted

Why does roasting vegetables before pureeing into soup affect the flavour?

21 votes

Why isn't it safe to eat raw chicken?

10 votes
Accepted

Why does the kneaded dough form a skin when exposed to air and what are the possible ways to prevent the skin formation?

9 votes

Is it safe to eat moldy cheese if you slice off the edges?

7 votes
Accepted

When making risotto, why fry the rice?

7 votes

Is canned “tomato sauce” already cooked?

6 votes
Accepted

Differences between rice/pressure/multi/slow cooker?

6 votes

Does pizza need yeast?

6 votes

Can whole chilli peppers be frozen?

5 votes

What does it mean to 'salt' a steak prior to frying?

4 votes

Bagged or Loose Leaf Tea

3 votes

How should I cook pigs cheeks?

3 votes

How do you efficiently clean a leek?

3 votes
Accepted

Would a fruit cocktail flavoured cake work?

3 votes

Why is my Green Tea Brown but then Green when I reuse the bag?

3 votes
Accepted

Should I under-cook vegetables if I plan on microwaving them the next day?

2 votes
Accepted

Making green tea

2 votes

Could Agave syrup be used as a substitute for Golden Syrup?

1 vote

Coooking the Turkey the night before

1 vote

Will my food continue to cook on the warm setting?

1 vote

How do I stop my steak from leaking juice?

1 vote

Sous-Vide Chicken Thighs - Effect of temperature swings?

1 vote

How can I improve the texture of my home-made sausages?

1 vote

Lemon Balm Uses

1 vote

Does food get spoilt if it catches moisture?

0 votes

How can you make a sauce less spicy/hot?

0 votes

How can I get my bread to be more fluffy and less dense?