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Alchimista's user avatar
Alchimista's user avatar
Alchimista
  • Member for 6 years, 10 months
  • Last seen more than 2 years ago
11 votes

Is it safe to cook in discolored stainless steel pots?

7 votes

Why orange carrots turn black while peeled?

5 votes

Do salt or vinegar in the boiling water help peeling eggs?

5 votes

How do you prevent pesto (basil) from becoming bitter?

4 votes

Why do home-made pickles float in the jar, but commercial pickles don't?

4 votes
Accepted

Which pasta should be used for what sauce?

4 votes
Accepted

How does "Infra-red" frying work?

3 votes

What is the ratio of baking soda to water for lentils?

3 votes
Accepted

Are egg-less pasta typically made with durum flour?

3 votes

Why is baking soda included in sourdough cracker recipe?

2 votes

Why is it faster to reheat something than it is to cook it?

2 votes

Has my olive oil gone bad?

2 votes

Food Rancidity Question

2 votes

Is hummus a condiment

2 votes

what is the purpose of lemon/acid in fruit maceration for pie baking?

2 votes

How to I need to treat dried green lentils?

1 vote

My pasta keeps sticking together

1 vote

What caused my electric deep fryer to overcook violently?

1 vote

Why using ammonia bicarbonate and baking powder for deep fried bakery product?

1 vote

How to apply ascorbic acid ppm in bread baking?

1 vote

Can copper vessel be boiled?

1 vote

Pasta cooking time vs. box instructions

0 votes

Are spuntini a form of appetizers?

0 votes

Dried tomatoes vs. dried tomatoes in oil

0 votes

What kind of cheese did I buy in Bulgaria...and how am I supposed to eat it?

-2 votes

How to warm up canned beans?