User Jude

224 votes

What is this colored fiber in my chicken?

answered Apr 6, 2017 at 3:01

13 votes

Accepted

Can I bake a "no bake" cheesecake?

answered Apr 7, 2017 at 22:25

10 votes

Accepted

Why did a jar of vinegar destroy this metal lid and turn it black (see pic)?

answered Apr 7, 2017 at 0:47

9 votes

Accepted

Can sufficiently finely-ground matzo meal substitute for flour in leavened bread?

answered Apr 11, 2017 at 3:46

8 votes

Cause of foam in fried chicken pan?

answered Jun 7, 2017 at 3:10

8 votes

Accepted

Are capers a substitute for pickles in a tartar sauce?

answered Jun 29, 2017 at 20:42

7 votes

Which type of chicken to use in a recipe if called for a "hen"?

answered Apr 22, 2017 at 5:04

7 votes

Squeezing as much liquid as possible out of a stock: a practical approach?

answered Apr 7, 2017 at 22:40

6 votes

What do I do with the neck?

answered Apr 4, 2017 at 2:58

6 votes

How can I make a last-minute birthday cake without using artificial flavor or color?

answered Apr 2, 2017 at 4:48

5 votes

Accepted

How to find out if the coconut oil that I will buy from a supermarket is food and/or allergy safe

answered Mar 28, 2017 at 21:20

5 votes

Accepted

Using xanthan gum

answered Apr 4, 2017 at 3:41

5 votes

Was too much oil used, or not enough when seasoning?

answered Apr 7, 2017 at 6:42

5 votes

Cooking kidney beans that just started to sprout a little

answered Jun 21, 2017 at 10:17

5 votes

Microwave pudding sediments

answered Apr 23, 2017 at 1:33

5 votes

Are Pull N Pak plastic bags appropriate for storing raw or cooked meat in freezer snd vegetables in fridge?

answered Apr 23, 2017 at 4:38

5 votes

How to prepare rice in a very real emergency - no boiling (no electricity or alternatives)?

answered Aug 27, 2017 at 0:46

4 votes

Why does honey prevent porridge congealing?

answered Aug 26, 2017 at 23:35

4 votes

Accepted

Will a hot cornstarch slurry added to a cold mixture still have a thickening effect?

answered Apr 6, 2017 at 6:09

4 votes

Can I subsitute grapefruit for either lemon or orange in baking

answered Apr 23, 2017 at 1:14

4 votes

Overheated stainless saucepan - food now sticks

answered Apr 11, 2017 at 4:33

4 votes

Accepted

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

answered Feb 6, 2017 at 13:05

4 votes

Why are chickpeas sprouted before grinding them into flour?

answered Feb 4, 2017 at 21:25

4 votes

Accepted

Non-melting fruity filling for cookies

answered Apr 2, 2017 at 4:38

4 votes

Does commercial bread use baking powder?

answered Apr 4, 2017 at 2:43

4 votes

What's the best way for inexperienced cook to finely cut cabbage?

answered Apr 1, 2017 at 4:27

3 votes

How does one cook Banh Su Xue?

answered Mar 29, 2017 at 0:44

3 votes

Wheat-free bread with added gluten?

answered Feb 4, 2017 at 8:25

3 votes

Why do I have lumps in my caramel? (NOT crystallized sugar.)

answered Apr 10, 2017 at 3:48

3 votes

Why is my lemon pie crust so wet?

answered Apr 23, 2017 at 5:12

Stack Exchange Network

74 Answers

What is this colored fiber in my chicken?

Can I bake a "no bake" cheesecake?

Why did a jar of vinegar destroy this metal lid and turn it black (see pic)?

Can sufficiently finely-ground matzo meal substitute for flour in leavened bread?

Cause of foam in fried chicken pan?

Are capers a substitute for pickles in a tartar sauce?

Which type of chicken to use in a recipe if called for a "hen"?

Squeezing as much liquid as possible out of a stock: a practical approach?

What do I do with the neck?

How can I make a last-minute birthday cake without using artificial flavor or color?

How to find out if the coconut oil that I will buy from a supermarket is food and/or allergy safe

Using xanthan gum

Was too much oil used, or not enough when seasoning?

Cooking kidney beans that just started to sprout a little

Microwave pudding sediments

Are Pull N Pak plastic bags appropriate for storing raw or cooked meat in freezer snd vegetables in fridge?

How to prepare rice in a very real emergency - no boiling (no electricity or alternatives)?

Why does honey prevent porridge congealing?

Will a hot cornstarch slurry added to a cold mixture still have a thickening effect?

Can I subsitute grapefruit for either lemon or orange in baking

Overheated stainless saucepan - food now sticks

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

Why are chickpeas sprouted before grinding them into flour?

Non-melting fruity filling for cookies

Does commercial bread use baking powder?

What's the best way for inexperienced cook to finely cut cabbage?

How does one cook Banh Su Xue?

Wheat-free bread with added gluten?

Why do I have lumps in my caramel? (NOT crystallized sugar.)

Why is my lemon pie crust so wet?