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25 Questions

Votes Activity Newest Views

votes

answers

views

Why is a roux necessary?

sauce roux

2d ago Fattie 348

votes

answers

326

views

Making crunchy creamy hash browns

potatoes deep-frying frying-pan

Dec 9 '17 at 7:24 Preston 3,743

votes

answer

586

views

How does a chocolate pudding cake work?

baking food-science

Apr 7 '18 at 15:42 Athanasius 29.7k

votes

answers

456

views

Difference between cocoa and cacao

cocoa

Oct 24 '18 at 10:32 cbeleites unhappy with SX 1,301

votes

answers

views

Kneading dough by hand

bread kneading

Jul 30 '18 at 15:30 Franz 21

votes

answer

129

views

Freezing bread, sliced or whole

bread freezing

Oct 8 '18 at 4:04 Sobachatina 45.8k

votes

answers

163

views

Making a test tiny roast

meat pot-roast corned-beef

Dec 26 '17 at 16:43 PortableGourmet 91

votes

answer

views

Botulism in oil packed foods

food-safety botulism

Jun 27 at 0:20 Benjamin Kuykendall 2,138

votes

answers

523

views

Mold on salami, is it safe?

food-safety dry-aging salami

May 2 '19 at 1:14 Community♦ 1

votes

answer

views

Black rice mixed in white

rice

Oct 31 '17 at 19:46 Cascabel♦ 56k

votes

answers

views

What is a bolo roast.

cut-of-meat african

Oct 30 '17 at 15:07 Cindy 17.9k

votes

answer

views

Converting a stovetop to a griddle

stove griddle

Jun 4 at 3:44 mroll 1,668

votes

answer

130

views

How do commercial operations defrost large amounts

food-safety defrosting

Feb 20 at 9:34 SZCZERZO KŁY 3,651

votes

answers

views

Red “white” onion?

onions color

Jan 21 at 14:18 Community♦ 1

votes

answer

views

How to save a bread without enough water

bread wholewheat

Oct 7 '18 at 15:53 Mark Wildon 1,672

votes

answer

views

Is both creaming and chemical leavening needed?

baking cake leavening

May 4 '18 at 21:36 Stephie♦ 45k

vote

answer

views

Can I use diastatic malt in applications which call for non-diastatic?

substitutions malt

Jun 19 at 15:02 Community♦ 1

vote

answer

views

non-grain options in sourdough starter

yeast sourdough dried-fruit

Apr 22 at 0:03 moscafj 45.4k

vote

answers

187

views

Fermenting by accident

food-safety fermentation

Feb 19 at 18:09 com.prehensible 179

vote

answer

424

views

Why are my red potatoes so bitter

potatoes

Jan 30 at 15:15 Fisher 854

vote

answer

views

Using a deep fryer for fish

fish deep-frying

Dec 23 at 6:42 FuzzyChef 28.6k

vote

answers

views

Psyllium husk as gelatin replacement.

gelatin marshmallow

Aug 6 '18 at 22:01 Community♦ 1

vote

answer

162

views

Frozen banana, banana cake

cake frozen bananas

Nov 18 '17 at 11:40 Community♦ 1

votes

answers

views

Heat maximiser ring

stove kitchen-safety

Jul 20 '18 at 21:16 mroll 1,668

votes

answer

580

views

Cake dry to wet cooking time ratio

baking cake ratio

Jan 26 '18 at 19:33 Stephie♦ 45k

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25 Questions

Why is a roux necessary?

Making crunchy creamy hash browns

How does a chocolate pudding cake work?

Difference between cocoa and cacao

Kneading dough by hand

Freezing bread, sliced or whole

Making a test tiny roast

Botulism in oil packed foods

Mold on salami, is it safe?

Black rice mixed in white

What is a bolo roast.

Converting a stovetop to a griddle

How do commercial operations defrost large amounts

Red “white” onion?

How to save a bread without enough water

Is both creaming and chemical leavening needed?

Can I use diastatic malt in applications which call for non-diastatic?

non-grain options in sourdough starter

Fermenting by accident

Why are my red potatoes so bitter

Using a deep fryer for fish

Psyllium husk as gelatin replacement.

Frozen banana, banana cake

Heat maximiser ring

Cake dry to wet cooking time ratio