User user1721135

13 votes

3 answers

15k views

The more I season, the worse it gets with my cast iron [duplicate]

asked Jan 14, 2019 at 16:44

10 votes

3 answers

5k views

Why is a pressure canner needed when canning?

asked Sep 3, 2019 at 20:24

7 votes

5 answers

36k views

Why is bolognese cooked for so long?

asked Mar 2, 2019 at 11:42

6 votes

1 answer

3k views

What is the padding with red substance inside of steak packaging?

asked Apr 12, 2019 at 14:45

6 votes

1 answer

2k views

How to achieve "fall off the bone" in a leg of lamb using sous vide?

asked Apr 30, 2019 at 23:03

6 votes

1 answer

325 views

How much shelf life do oxygen absorbers add to food?

asked Oct 11, 2020 at 13:33

5 votes

2 answers

780 views

What are the 3 vents / weights on this Chinese pressure canner?

asked Nov 12, 2019 at 14:39

5 votes

1 answer

249 views

Is rapid cooling and thawing worth it?

asked May 17, 2019 at 8:47

5 votes

5 answers

3k views

Samovar Tea: Let it brew the whole day?

asked Dec 22, 2018 at 21:31

4 votes

1 answer

323 views

Which pasta should be used for what sauce?

asked Jan 2, 2019 at 17:37

3 votes

1 answer

175 views

What type of devices, could increase dim sum output, short of a complete expensive, automatic machine?

asked Jan 17, 2019 at 11:01

3 votes

1 answer

253 views

Can poulet noir be prepared as standard chicken, or is there anything special to consider?

asked Dec 23, 2018 at 17:15

3 votes

3 answers

8k views

What does it mean when powdered ingredients get thin strings?

asked Dec 21, 2017 at 19:13

3 votes

1 answer

3k views

How to achieve a good steak crust with a blowtorch?

asked Mar 29, 2019 at 21:17

3 votes

3 answers

13k views

How long to sous vide a tough cut of steak?

asked Apr 7, 2019 at 20:19

3 votes

1 answer

321 views

No Butter Sous Vide: What did they mean by this?

asked Feb 22, 2019 at 17:06

3 votes

1 answer

2k views

Does marinating hinder brining?

asked Apr 26, 2019 at 19:24

3 votes

2 answers

3k views

How to clean molten plastic from a pizza stone?

asked Nov 14, 2018 at 14:37

3 votes

2 answers

429 views

Can a sous-vide circulator fully replace a crockpot?

asked Apr 27, 2019 at 22:31

3 votes

1 answer

188 views

How to pressure can grilled paprika

asked Nov 9, 2019 at 9:46

3 votes

4 answers

5k views

Kitchen aid artisan: won't turn on lower speeds

asked May 15, 2021 at 18:00

2 votes

2 answers

1k views

Milk pasteurization in the bottle via water bath: fridge live?

asked Mar 4, 2020 at 21:50

2 votes

1 answer

348 views

Marinade and Smoke Chips

asked Dec 18, 2019 at 21:47

2 votes

2 answers

2k views

Can a 300W kitchen aid do meat grinding?

asked Dec 13, 2020 at 0:33

2 votes

1 answer

690 views

Does oil oxidation create trans fats?

asked Aug 3, 2019 at 20:25

2 votes

1 answer

329 views

Is pressure canning, weeks after regular canning safe?

asked Sep 17, 2019 at 21:36

2 votes

1 answer

552 views

Overnight cooking: Is sous-vide safer than electrical oven?

asked Apr 27, 2019 at 22:00

2 votes

1 answer

1k views

How can a dutch oven reach 400°C on an electrical stove?

asked May 19, 2019 at 14:44

2 votes

1 answer

383 views

Do smokeless grills have an advantage over gas grills?

asked May 28, 2019 at 22:28

2 votes

2 answers

3k views

When conserving food in jar, why is the jar turned on its head when cooling?

asked Oct 1, 2018 at 21:10

Stack Exchange Network

50 Questions

The more I season, the worse it gets with my cast iron [duplicate]

Why is a pressure canner needed when canning?

Why is bolognese cooked for so long?

What is the padding with red substance inside of steak packaging?

How to achieve "fall off the bone" in a leg of lamb using sous vide?

How much shelf life do oxygen absorbers add to food?

What are the 3 vents / weights on this Chinese pressure canner?

Is rapid cooling and thawing worth it?

Samovar Tea: Let it brew the whole day?

Which pasta should be used for what sauce?

What type of devices, could increase dim sum output, short of a complete expensive, automatic machine?

Can poulet noir be prepared as standard chicken, or is there anything special to consider?

What does it mean when powdered ingredients get thin strings?

How to achieve a good steak crust with a blowtorch?

How long to sous vide a tough cut of steak?

No Butter Sous Vide: What did they mean by this?

Does marinating hinder brining?

How to clean molten plastic from a pizza stone?

Can a sous-vide circulator fully replace a crockpot?

How to pressure can grilled paprika

Kitchen aid artisan: won't turn on lower speeds

Milk pasteurization in the bottle via water bath: fridge live?

Marinade and Smoke Chips

Can a 300W kitchen aid do meat grinding?

Does oil oxidation create trans fats?

Is pressure canning, weeks after regular canning safe?

Overnight cooking: Is sous-vide safer than electrical oven?

How can a dutch oven reach 400°C on an electrical stove?

Do smokeless grills have an advantage over gas grills?

When conserving food in jar, why is the jar turned on its head when cooling?