User Mike Baranczak - Seasoned Advice

Mike Baranczak

Member for 12 years, 8 months
Last seen more than a month ago

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25 Answers

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10 votes

Accepted

How to get threads in a yeast dough?

answered Apr 19, 2011 at 22:21

7 votes

Accepted

Can you substitute whole eggs for egg whites in baking?

answered Apr 21, 2011 at 17:23

7 votes

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

answered May 9, 2011 at 3:34

6 votes

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

answered May 11, 2011 at 15:44

5 votes

When is best to apply sauce on to BBQ chicken?

answered Apr 6, 2011 at 21:55

5 votes

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

answered Nov 14, 2011 at 21:50

4 votes

Accepted

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

answered May 6, 2011 at 22:24

4 votes

Accepted

How to cook sausage?

answered Apr 23, 2011 at 5:54

4 votes

Bowed bottom on Stainless Steel fry pan

answered May 11, 2011 at 15:57

3 votes

What factors should I consider when buying kitchen tongs?

answered May 6, 2011 at 22:07

3 votes

How to select a drain rack for pots and pans?

answered Nov 14, 2011 at 21:42

2 votes

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

answered May 19, 2017 at 0:11

2 votes

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

answered May 2, 2011 at 4:06

2 votes

How can I bake normally fried foods?

answered May 9, 2011 at 16:49

1 vote

How do you grill a perfect burger?

answered May 11, 2011 at 20:16

1 vote

Stuffed peppers that don't burn on to the pot

answered May 12, 2011 at 2:08

1 vote

Difference between Maida and All purpose flour

answered May 15, 2011 at 16:41

1 vote

"Pie" vs "Tart"?

answered May 16, 2011 at 19:11

1 vote

What are the advantages of a two-day braise?

answered Apr 23, 2011 at 6:05

1 vote

Need to refrigerate vinaigrette?

answered Apr 6, 2011 at 22:04

1 vote

Accepted

Preventing Warping when Roasting at High Temperature

answered Dec 4, 2019 at 17:48

0 votes

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

answered Dec 13, 2011 at 6:58

0 votes

Egg Substitutions in a Quiche

answered Apr 8, 2011 at 18:25

0 votes

What other cut of meat can replace pork shank?

answered Apr 8, 2011 at 18:36

-1 votes

What changes should I make to accomodate vegan naked fatties?

answered Apr 14, 2011 at 22:50