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user60513
  • Member for 4 years, 11 months
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13 votes
6 answers
4k views

How to dissolve salt into mashed potatoes

5 votes
2 answers
1k views

Holding mashed potatoes in fridge before serving

5 votes
2 answers
513 views

Low-calorie French Fries

4 votes
3 answers
1k views

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

3 votes
3 answers
1k views

How to 'stretch' tomato ketchup?

3 votes
2 answers
4k views

Why does my mayo freeze in the fridge?

3 votes
3 answers
4k views

How to get the texture of commercial ketchup?

3 votes
2 answers
762 views

Salt won't dissolve in buttermilk brine

3 votes
1 answer
650 views

How do I achieve a crust like this fried chicken?

2 votes
0 answers
213 views

Can I replace casein in a recipe with soy protein?

2 votes
1 answer
940 views

Why is my fried chicken batter soggy underneath?

2 votes
4 answers
6k views

How to get sour cream & onion potato chips flavor?

2 votes
2 answers
1k views

Xanthan gum 'seeds' in sauce

1 vote
2 answers
2k views

best way to keep fresh basil leaves? [duplicate]

1 vote
2 answers
9k views

How can I easily peel baby round potatoes?

1 vote
0 answers
190 views

Is berbere supposed to be bitter?

1 vote
2 answers
744 views

Slow-cooker burns mash potatoes instead of keeping them warm

0 votes
0 answers
125 views

Does PME activation differ between potato varieties?

0 votes
0 answers
1k views

Thickeners with corn syrup consistency

-1 votes
1 answer
301 views

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