User Behacad

3

26

votes

1

answer

4k

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Do plastic cutting boards dull knives faster than wood boards?

Jun 25 at 6:16 FuzzyChef 32.2k

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

10k

views

Do household ovens ventilate heat to the outdoors?

oven heat

Sep 18 '19 at 0:56 WhiteMaple 103

6

votes

2

answers

1k

views

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

food-safety meat sous-vide

Jun 3 '19 at 6:08 MarianD 159

6

votes

1

answer

729

views

Are salamis/pepperonis in the USA truly fermented?

fermentation sausages salami

Dec 3 '18 at 1:22 Tajy 11

5

votes

1

answer

390

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 1,366

5

votes

3

answers

5k

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

479

views

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

temperature sous-vide moisture

Jan 3 at 14:33 Ray Butterworth 493

3

votes

2

answers

374

views

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

tomatoes salsa

Aug 30 '19 at 2:40 Behacad 1,614

3

votes

2

answers

2k

views

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

onions blender reduction

Jul 18 '19 at 12:27 Behacad 1,614

2

votes

1

answer

55

views

What is the optimal height and depth for a hood fan?

smell gas searing ventilation

Dec 7 at 11:43 Chris H 32.7k

2

votes

1

answer

129

views

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

meat

Jan 30 '20 at 8:36 GdD 57k

2

votes

2

answers

356

views

Can a blender be used to make emulsified sausage?

meat sausages blender

Jul 30 '19 at 1:21 moscafj 52.1k

2

votes

1

answer

454

views

Why were my sous vide sausages dry?

meat sous-vide sausages

May 1 '19 at 18:04 Community♦ 1

2

votes

1

answer

2k

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

458

views

Can I liquify/blend caramelized onions?

onions blender

Dec 15 '18 at 15:17 Cindy 18k

2

votes

0

answers

33

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 1,614

1

vote

1

answer

101

views

Is it bad to heat empty pans?

frying-pan stainless-steel

1d ago Anastasia Zendaya 1,824

1

vote

2

answers

941

views

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

meat sausages dehydrating charcuterie

Dec 31 '19 at 11:19 moscafj 52.1k

1

vote

3

answers

14k

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

181

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 32.7k

1

vote

1

answer

389

views

Can a steak be deep fried in clarified butter?

butter steak deep-frying

Dec 21 '18 at 18:19 Johanna 7,989

1

vote

2

answers

973

views

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

butter blender

Oct 28 '17 at 17:59 Cascabel♦ 56.7k

0

votes

2

answers

167

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

233

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 8,460

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27 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?

What is the optimal height and depth for a hood fan?

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

Can a blender be used to make emulsified sausage?

Why were my sous vide sausages dry?

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]

Is it bad to heat empty pans?

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?

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”?