User mroll

2

37

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5

answers

7k

views

Why is a roux necessary?

sauce roux

Jul 4 at 9:54 Bloke Down The Pub 109

1

9

votes

3

answers

337

views

Making crunchy creamy hash browns

potatoes deep-frying frying-pan

Dec 9 '17 at 7:24 Preston 3,789

4

7

votes

1

answer

664

views

How does a chocolate pudding cake work?

baking food-science

Apr 7 '18 at 15:42 Athanasius 30.5k

5

votes

2

answers

486

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Difference between cocoa and cacao

cocoa

Oct 24 '18 at 10:32 cbeleites unhappy with SX 1,366

5

votes

4

answers

1k

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Kneading dough by hand

bread kneading

Jul 30 '18 at 15:30 Franz 21

4

votes

2

answers

656

views

Mold on salami, is it safe?

food-safety dry-aging salami

May 2 '19 at 1:14 Community♦ 1

4

votes

1

answer

133

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Freezing bread, sliced or whole

bread freezing

Oct 8 '18 at 4:04 Sobachatina 46.4k

4

votes

2

answers

165

views

Making a test tiny roast

meat pot-roast corned-beef

Dec 26 '17 at 16:43 PortableGourmet 101

4

votes

2

answers

2k

views

What is a bolo roast.

cut-of-meat african

Oct 30 '17 at 15:07 Cindy 18k

3

votes

1

answer

63

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How do you store scoby?

fermentation kombucha

Jul 18 at 3:08 Phil 1,052

3

votes

1

answer

98

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Botulism in oil packed foods

food-safety botulism

Jun 27 at 0:20 Benjamin Kuykendall 2,851

3

votes

1

answer

3k

views

Black rice mixed in white

rice

Oct 31 '17 at 19:46 Cascabel♦ 56.7k

2

votes

1

answer

94

views

Deep fryer oil guidelines

food-safety deep-frying

Jul 13 at 2:15 Phil 1,052

2

votes

1

answer

75

views

Converting a stovetop to a griddle

stove griddle

Jun 4 at 3:44 mroll 1,805

2

votes

1

answer

138

views

How do commercial operations defrost large amounts

food-safety defrosting

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2

votes

2

answers

6k

views

Red “white” onion?

onions color

Jan 21 '20 at 14:18 Community♦ 1

2

votes

1

answer

86

views

How to save a bread without enough water

bread wholewheat

Oct 7 '18 at 15:53 Mark Wildon 1,765

2

votes

1

answer

49

views

Is both creaming and chemical leavening needed?

baking cake leavening

May 4 '18 at 21:36 Stephie♦ 47.2k

1

vote

1

answer

130

views

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

substitutions malt

Oct 17 at 15:07 Community♦ 1

1

vote

3

answers

2k

views

Why are my red potatoes so bitter

potatoes

Sep 15 at 8:41 rumtscho♦ 107k

1

vote

1

answer

48

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non-grain options in sourdough starter

yeast sourdough dried-fruit

Apr 22 at 0:03 moscafj 52.2k

1

vote

2

answers

286

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Fermenting by accident

food-safety fermentation

Feb 19 '20 at 18:09 aliential 179

1

vote

1

answer

70

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Using a deep fryer for fish

fish deep-frying

Dec 23 '19 at 6:42 FuzzyChef 32.2k

1

vote

2

answers

2k

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Psyllium husk as gelatin replacement.

gelatin marshmallow

Aug 6 '18 at 22:01 Community♦ 1

1

vote

1

answer

164

views

Frozen banana, banana cake

cake frozen bananas

Nov 18 '17 at 11:40 Community♦ 1

0

votes

0

answers

30

views

Heat maximiser ring

stove kitchen-safety

Jul 20 '18 at 21:16 mroll 1,805

0

votes

1

answer

747

views

Cake dry to wet cooking time ratio

baking cake ratio

Jan 26 '18 at 19:33 Stephie♦ 47.2k

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27 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

Mold on salami, is it safe?

Freezing bread, sliced or whole

Making a test tiny roast

What is a bolo roast.

How do you store scoby?

Botulism in oil packed foods

Black rice mixed in white

Deep fryer oil guidelines

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?

Why are my red potatoes so bitter

non-grain options in sourdough starter

Fermenting by accident

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