user avatar
user avatar
user avatar
greedyscholars
  • Member for 4 years, 8 months
  • Last seen more than 1 year ago
80 votes
Accepted

Why drain soaked rice?

15 votes
Accepted

How does sunlight degrade cooking oil?

12 votes

Simple recipe that when combined in a different order yields different food?

9 votes

How to know when a recipe shouldn't contain onion/garlic?

7 votes

How do you know if your starter is powered mainly by yeast or bacteria?

7 votes
Accepted

What is the difference in the making of yoghurt to produce carbonated (like Kefir) vs non-carbonated yoghurt?

7 votes
Accepted

How does altering the fat-to-flour ratio affect the pastry?

6 votes

How can I thin a sauce that has too much tapioca flour

6 votes
Accepted

What else can I do with Caputo Blue Pizzeria Flour?

5 votes

How can I cause (yes, cause, not prevent) bloom in chocolate?

5 votes

Has anyone solved this problem with braising (other than by sous vide)?

5 votes
Accepted

Soups: Can I leave bones in indefinitely?

4 votes

What natural preservative to use to prepare homemade tomato paste for a 2 year shelf life?

4 votes
Accepted

Can dry roasted squash be used effectively for gnocchi?

4 votes

Which cream should I use for cream sauce?

4 votes

Making miso in a jar too big for the amount of paste. Is it a problem?

3 votes

Simple Puff Pastry Dough

3 votes
Accepted

Unwanted rise in Japanese Cheesecake

3 votes

Pure fresh semolina pasta with and without eggs

3 votes

Grassy Tea and brands

3 votes

What variety of shrimp paste should I use for Brazilian Vatapa?

2 votes

Why won't my sourdough form a shapeable dough that doesn't stick?

2 votes

Amount of meat needed

2 votes

Making Sourdough starter in the UAE

2 votes

Oil extraction from lemon

1 vote

What can I make with vinegar-soaked chilli peppers?

1 vote

Can I add cocoa butter to 100% chocolate

1 vote
Accepted

Shelf life of apples in muffins

0 votes
Accepted

Homemade Dressing