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jscs
  • Member for 12 years, 11 months
  • Last seen more than 3 years ago
22 votes

How to minimize splatter using an immersion blender?

19 votes
Accepted

How do I determine the cut of a pork steak prior to purchasing it?

18 votes

Is it okay to measure flour by weight by converting from volume?

17 votes
Accepted

Oil separating from fried onion/spice mixture, why does it happen?

13 votes
Accepted

Stew in the oven or on the stove, does it make a difference?

13 votes

How to interpret this recipe for walnuts harvested at a given time?

12 votes
Accepted

Why do we soak and squeeze gelatine?

11 votes
Accepted

Gyuto knife - What it can & can't cut? What cutting techniques?

11 votes
Accepted

Why is my meat grinder getting clogged with sinew?

10 votes

How to keep cooked spaghetti fresh if I serve them an hour or so after cooking?

10 votes

How to cut beef tenderloin into Filet Mignon

10 votes
Accepted

How much sorrel is safe to eat, and does cooking affect this amount?

9 votes
Accepted

Why does bread with filling separate and how do I prevent it?

9 votes
Accepted

How do I know when my stock is done cooking?

8 votes
Accepted

How to bone lamb breast

8 votes

Does mayo "break"/decompose if you stop whisking then whisk the other way?

8 votes

How can I tell which limes have the most juice?

7 votes

Storing and re-using rendered duck fat

7 votes

Homemade Sausages Unlink

5 votes
Accepted

Consistently getting cannoli shells off their molds easily

5 votes

How to add water/milk to the sunny side up eggs?

4 votes
Accepted

What is the right use of bake and broil?

4 votes

Can cilantro be used for tea or tisane?

4 votes
Accepted

I'm making tomato sauce which never thickens

3 votes

Air bubbles in sausage

3 votes
Accepted

What animal parts can be included in head cheese?

3 votes
Accepted

Is it safe to keep Carpaccio in a refrigerator for 24 hours?

2 votes

Can water cause fermented pickles to spoil?

2 votes

What is tasso made from and how is it made?

2 votes

What to add to the batter of the cake to avoid hardening when the gluten formation can't be avoided?