User user60513

13 votes

6 answers

4k views

How to dissolve salt into mashed potatoes

salt mash

asked Oct 19, 2017 at 19:22

5 votes

2 answers

1k views

Holding mashed potatoes in fridge before serving

potatoes mash

asked Oct 24, 2017 at 9:40

5 votes

2 answers

513 views

Low-calorie French Fries

food-science deep-frying french-fries

asked Sep 12, 2017 at 5:51

4 votes

3 answers

1k views

How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?

eggs sauce food-science mayonnaise food-processing

asked Jul 27, 2017 at 9:08

3 votes

3 answers

1k views

How to 'stretch' tomato ketchup?

equipment sauce food-science tomatoes

asked Aug 3, 2017 at 7:59

3 votes

2 answers

4k views

Why does my mayo freeze in the fridge?

mayonnaise

asked Aug 29, 2017 at 23:54

3 votes

3 answers

4k views

How to get the texture of commercial ketchup?

food-science thickening ketchup

asked Sep 1, 2017 at 13:46

3 votes

2 answers

762 views

Salt won't dissolve in buttermilk brine

salt buttermilk

asked Dec 14, 2017 at 6:03

3 votes

1 answer

650 views

How do I achieve a crust like this fried chicken?

chicken

asked Dec 18, 2017 at 13:59

2 votes

0 answers

213 views

Can I replace casein in a recipe with soy protein?

vegan soy

asked Nov 19, 2017 at 14:44

2 votes

1 answer

940 views

Why is my fried chicken batter soggy underneath?

deep-frying chicken-breast

asked Dec 13, 2017 at 10:11

2 votes

4 answers

6k views

How to get sour cream & onion potato chips flavor?

food-science onions food-processing sour-cream

asked Aug 19, 2017 at 13:32

2 votes

2 answers

1k views

Xanthan gum 'seeds' in sauce

sauce food-science xanthan

asked Aug 29, 2017 at 11:44

1 vote

2 answers

2k views

best way to keep fresh basil leaves? [duplicate]

basil

asked Jul 29, 2017 at 7:27

1 vote

2 answers

9k views

How can I easily peel baby round potatoes?

potatoes roasting peeling

asked Sep 29, 2017 at 15:40

1 vote

0 answers

190 views

Is berbere supposed to be bitter?

spices

asked Dec 17, 2017 at 12:44

1 vote

2 answers

744 views

Slow-cooker burns mash potatoes instead of keeping them warm

slow-cooking

asked Oct 22, 2017 at 17:14

0 votes

0 answers

125 views

Does PME activation differ between potato varieties?

food-science potatoes

asked Oct 25, 2017 at 13:17

0 votes

0 answers

1k views

Thickeners with corn syrup consistency

sauce thickening

asked Sep 5, 2017 at 19:17

-1 votes

1 answer

301 views

What is the role of butter in mash gravy? [closed]

food-science butter gravy

asked Oct 21, 2017 at 10:17

Stack Exchange Network

current community

your communities

more stack exchange communities

20 Questions

How to dissolve salt into mashed potatoes

Holding mashed potatoes in fridge before serving

Low-calorie French Fries

How to achieve in my homed-made mayo the same strong 'egg flavor' as in store-bought mayo?

How to 'stretch' tomato ketchup?

Why does my mayo freeze in the fridge?

How to get the texture of commercial ketchup?

Salt won't dissolve in buttermilk brine

How do I achieve a crust like this fried chicken?

Can I replace casein in a recipe with soy protein?

Why is my fried chicken batter soggy underneath?

How to get sour cream & onion potato chips flavor?

Xanthan gum 'seeds' in sauce

best way to keep fresh basil leaves? [duplicate]

How can I easily peel baby round potatoes?

Is berbere supposed to be bitter?

Slow-cooker burns mash potatoes instead of keeping them warm

Does PME activation differ between potato varieties?

Thickeners with corn syrup consistency

What is the role of butter in mash gravy? [closed]