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John Doe
  • Member for 5 years, 6 months
  • Last seen this week
  • Austria
42 votes

How can I get cuts of beef I recognize when in Italy

39 votes

Food is still undercooked on cast iron

27 votes

Do I need to rip the leaves off mint?

16 votes

How can I dispose of garlic remnants without making the bin smell?

11 votes

What is "layering flavors"? What does it accomplish and how do I do it?

10 votes
Accepted

Whilst honing, if I already push the knife away from my hand, must I still push the knife towards my hand?

9 votes

Quantity of rice per diameter of paella pan?

7 votes

How to salvage bitter homemade mustard?

7 votes

Pasta cooking time

6 votes
Accepted

Rice finger rule for figuring water quantity

6 votes

Can alcohol evaporation get you drunk?

5 votes

Cracked egg leaves egg white residue. Should I worry about the other eggs?

4 votes
Accepted

Parsley stems in chimichurri

4 votes
Accepted

Proper size of Portuguese custard tart

4 votes

Wooden butter knife sanding?

4 votes

What are the proportions of the parts in a broken down chicken?

4 votes

Any way to keep a chicken baked in the oven dry?

3 votes

Can I stack pots while cooking?

3 votes

Is it possible to cook an egg in a thermos flask?

3 votes

Melted chocolate wafers

3 votes
Accepted

why a citric fruit rind is cooked several times to make a marmalade

3 votes

Why bring steaks to room temp before grilling

2 votes

How many whetstones, and what different grits, do I need?

2 votes
Accepted

What are some cheap types of meat that are suitable for a stir fry?

2 votes
Accepted

Keep temperature at exact 62C/143F for an hour

2 votes

Safety of cake in oven with faulty thermostat

2 votes

Baking juicier chicken breast without brining?

2 votes
Accepted

How to neutralize spicy vapors if inhaled during cooking to stop nostril burning sensation and coughing?

2 votes

Tea temperature for preparation

2 votes

Will I crack the enamel if I put a room temperature dutch oven in a pre-heated oven?