User Behacad

3

26

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1

answer

4k

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Do plastic cutting boards dull knives faster than wood boards?

Jun 25 at 6:16 FuzzyChef 29.5k

1

21

votes

5

answers

9k

views

Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I…?)

pizza barbecue fire wood

Nov 4 '17 at 12:00 Giacomo1968 117

2

10

votes

1

answer

1k

views

Do plastic cutting boards harbor more bacteria than wood boards?

food-safety cutting-boards

Jun 27 at 6:52 Community♦ 1

1

10

votes

7

answers

9k

views

Do household ovens ventilate heat to the outdoors?

oven heat

Sep 18 '19 at 0:56 WhiteMaple 103

6

votes

2

answers

809

views

Is it safe to cook large cuts of meat sous vide?

food-safety meat sous-vide

Jun 3 '19 at 6:08 MarianD 155

6

votes

1

answer

719

views

Are salamis/pepperonis in the USA truly fermented?

fermentation sausages salami

Dec 3 '18 at 1:22 Tajy 11

5

votes

1

answer

213

views

How does my pre-cooked Costco chicken breast not expire for another 5 weeks?

food-safety chicken

Aug 6 at 15:12 Sue 126

1

5

votes

3

answers

2k

views

How acidic does a mixture have to be for milk to curdle?

milk chemistry sausages

Jul 27 '19 at 13:54 cbeleites unhappy with SX 1,346

5

votes

3

answers

3k

views

Does freezing meat lead to differences detectable by blind testing?

meat freezing food-preservation

Dec 29 '18 at 15:14 High Plains Grifter 1

3

votes

2

answers

325

views

How does sous vide cooking time affect moisture (final weight) of meat?

temperature sous-vide moisture

Dec 12 at 19:56 Community♦ 1

3

votes

2

answers

277

views

Would blow-torching tomatoes have the desired “oven roasted” effect?

tomatoes salsa

Aug 30 '19 at 2:40 Behacad 1,564

3

votes

2

answers

1k

views

What would happen if I blended (liquified) onions and then reduced the result?

onions blender reduction

Jul 18 '19 at 12:27 Behacad 1,564

2

votes

1

answer

96

views

Can dry aging beef and curing/fermenting/drying meat be done in same environment?

meat

Jan 30 at 8:36 GdD 55.1k

2

votes

2

answers

272

views

Can a blender be used to make emulsified sausage?

meat sausages blender

Jul 30 '19 at 1:21 moscafj 47.7k

2

votes

1

answer

1k

views

Are there disadvantages to storing bread in a vacuum box?

baking bread vacuum

Mar 21 '19 at 5:13 krb 191

2

votes

2

answers

370

views

Can I liquify/blend caramelized onions?

onions blender

Dec 15 '18 at 15:17 Cindy 18k

2

votes

0

answers

30

views

How much beef broth can I make with 800g (1.75 pounds) of bone marrow bones? [duplicate]

beef broth

Feb 18 '18 at 0:41 Behacad 1,564

1

vote

2

answers

424

views

What would happen if I dehydrated fresh sausages for a couple hours?

meat sausages dehydrating charcuterie

Dec 31 at 11:19 moscafj 47.7k

1

vote

3

answers

11k

views

Can I “fill” a chicken pot pie 24 hours before cooking it?

baking pie pastry crust

Aug 22 '19 at 22:57 Julie the musical baker 1

1

vote

1

answer

129

views

How can I determine how powerful certain herbs and spices are? Is there a list?

spices herbs recipe-scaling recipe-writing

Jul 27 '19 at 20:32 Chris H 30.3k

1

vote

1

answer

435

views

Why were my sous vide sausages dry?

meat sous-vide sausages

May 1 '19 at 18:04 Community♦ 1

1

vote

1

answer

354

views

Can a steak be deep fried in clarified butter?

butter steak deep-frying

Dec 21 '18 at 18:19 Johanna 4,991

0

votes

2

answers

826

views

Can I melt butter to make compound butter, and subsequently refrigerate?

butter blender

Oct 28 '17 at 17:59 Cascabel♦ 56.4k

0

votes

2

answers

164

views

Why have a stainless steel griddle instead of simply a stainless steel pan?

cookware

Sep 11 '17 at 6:53 Grafton Kevan 51

-1

votes

2

answers

171

views

Why would someone want a 15“ vacuum sealer over a 12”?

food-safety food-preservation sous-vide

Oct 18 '18 at 22:02 dlb 8,450

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25 Questions

Do plastic cutting boards dull knives faster than wood boards?

Why can I have an indoor pizza/wood oven, but not a BBQ or smoker? (or can I…?)

Do plastic cutting boards harbor more bacteria than wood boards?

Do household ovens ventilate heat to the outdoors?

Is it safe to cook large cuts of meat sous vide?

Are salamis/pepperonis in the USA truly fermented?

How does my pre-cooked Costco chicken breast not expire for another 5 weeks?

How acidic does a mixture have to be for milk to curdle?

Does freezing meat lead to differences detectable by blind testing?

How does sous vide cooking time affect moisture (final weight) of meat?

Would blow-torching tomatoes have the desired “oven roasted” effect?

What would happen if I blended (liquified) onions and then reduced the result?

Can dry aging beef and curing/fermenting/drying meat be done in same environment?

Can a blender be used to make emulsified sausage?

Are there disadvantages to storing bread in a vacuum box?

Can I liquify/blend caramelized onions?

How much beef broth can I make with 800g (1.75 pounds) of bone marrow bones? [duplicate]

What would happen if I dehydrated fresh sausages for a couple hours?

Can I “fill” a chicken pot pie 24 hours before cooking it?

How can I determine how powerful certain herbs and spices are? Is there a list?

Why were my sous vide sausages dry?

Can a steak be deep fried in clarified butter?

Can I melt butter to make compound butter, and subsequently refrigerate?

Why have a stainless steel griddle instead of simply a stainless steel pan?

Why would someone want a 15“ vacuum sealer over a 12”?