Jude's user avatar
Jude's user avatar
Jude's user avatar
Jude
  • Member for 7 years, 1 month
  • Last seen more than 6 years ago
  • Vancouver, BC, Canada
223 votes

What is this colored fiber in my chicken?

13 votes
Accepted

Can I bake a "no bake" cheesecake?

10 votes
Accepted

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

9 votes
Accepted

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

8 votes

Cause of foam in fried chicken pan?

8 votes
Accepted

Are capers a substitute for pickles in a tartar sauce?

7 votes

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

7 votes

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

6 votes

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

5 votes
Accepted

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

5 votes

What do I do with the neck?

5 votes
Accepted

Using xanthan gum

5 votes

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

5 votes

Cooking kidney beans that just started to sprout a little

5 votes

Microwave pudding sediments

5 votes

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

5 votes

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

4 votes

Why does honey prevent porridge congealing?

4 votes
Accepted

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

4 votes

Can I subsitute grapefruit for either lemon or orange in baking

4 votes

Overheated stainless saucepan - food now sticks

4 votes
Accepted

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

4 votes

Why are chickpeas sprouted before grinding them into flour?

4 votes
Accepted

Non-melting fruity filling for cookies

4 votes

Does commercial bread use baking powder?

4 votes

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

3 votes

How does one cook Banh Su Xue?

3 votes

Wheat-free bread with added gluten?

3 votes

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

3 votes

Why is my lemon pie crust so wet?