Mike Baranczak's user avatar
Mike Baranczak's user avatar
Mike Baranczak's user avatar
Mike Baranczak
  • Member for 13 years
  • Last seen more than a month ago
10 votes
Accepted

How to get threads in a yeast dough?

7 votes
Accepted

Can you substitute whole eggs for egg whites in baking?

7 votes

What Old World Europe countries (apart from Germany and Italy) have their own unique pasta traditions?

6 votes

How do I ensure that I cook scallops all the way through?

5 votes

When is best to apply sauce on to BBQ chicken?

5 votes

Difference between cooking vegetable curries in a pressure cooker and a wok?

4 votes
Accepted

Extra Firm Tofu past expiration date: safe, but for how long?

4 votes
Accepted

How to cook sausage?

4 votes

Bowed bottom on Stainless Steel fry pan

3 votes

What factors should I consider when buying kitchen tongs?

3 votes

How to select a drain rack for pots and pans?

2 votes

How do tempura chefs touch 350 degree oil without being burned?

2 votes

How do I prevent burned chicken breasts when cooking on the stovetop?

2 votes

How can I bake normally fried foods?

1 vote

How do you grill a perfect burger?

1 vote

Stuffed peppers that don't burn on to the pot

1 vote

Difference between Maida and All purpose flour

1 vote

"Pie" vs "Tart"?

1 vote

What are the advantages of a two-day braise?

1 vote

Need to refrigerate vinaigrette?

1 vote
Accepted

Preventing Warping when Roasting at High Temperature

0 votes

Looks curdled, but it wasn't - my bad alfredo

0 votes

Egg Substitutions in a Quiche

0 votes

What other cut of meat can replace pork shank?

-1 votes

What changes should I make to accomodate vegan naked fatties?