User Summer

40 votes

How to pound chicken breasts without a meat tenderizer?

answered Dec 17, 2018 at 17:36

19 votes

Fix for Greasy Pulled Pork?

pork pressure-cooker

answered Jul 2, 2018 at 3:29

15 votes

Accepted

Ought I refrigerate an Inner Pot with stew inside?

refrigerator

answered Aug 16, 2018 at 14:23

15 votes

Accepted

Adding raw chicken to a meal that is being reheated

chicken reheating

answered Aug 16, 2018 at 17:24

14 votes

What can I substitute for soda pop in a sweet pork recipe?

meat pork soda

answered Mar 3, 2019 at 18:58

10 votes

Accepted

Is cooking with an air fryer similar, nutritionally, to baking?

baking frying grilling nutrient-composition

answered Aug 13, 2018 at 19:35

10 votes

Why does plastic never dry properly in a dishwasher?

equipment cleaning dishwasher

answered Dec 27, 2018 at 20:07

9 votes

Accepted

Quiche does not set up - too much, or too little, cream?

custard ratio quiche

answered Mar 16, 2019 at 19:33

9 votes

How could I cook industry like foie gras?

substitutions flavor seasoning additives

answered May 26, 2019 at 22:10

8 votes

How can serrated knives be sharpened, without the serration being eroded?

sharpening

answered Jul 26, 2018 at 1:25

8 votes

My egg roll wraps smell sour. They expire in 2 days. Are they still okay to use?

eggs rolls

answered Jun 21, 2018 at 12:33

8 votes

Best way to Store and Rewarm Fried Chicken

chicken deep-frying chicken-breast

answered Jun 15, 2018 at 4:12

6 votes

What is this bean called?

food-identification

answered Jul 6, 2018 at 4:40

5 votes

Accepted

Best practices for using taps while avoiding cross contamination

food-safety

answered Jul 10, 2018 at 4:40

5 votes

What to do with soft chicken bones after making bone broth?

chicken bones

answered May 29, 2019 at 19:33

4 votes

Is there a trick to getting spices to fix to raw almonds?

seasoning almonds

answered Apr 14, 2019 at 2:47

4 votes

Accepted

How does vacuum packing affect safe meat storage time?

storage-lifetime ribs vacuum

answered Apr 19, 2019 at 23:23

4 votes

Accepted

Should rice be started in cold or boiling water?

rice water

answered Nov 18, 2018 at 16:13

4 votes

Accepted

Can I use Portobello Mushrooms in Lasagna?

italian-cuisine mushrooms lasagna

answered Jul 12, 2018 at 3:16

4 votes

Can I use a sieve to increase frying oil life?

deep-frying

answered Jun 26, 2018 at 23:20

4 votes

Accepted

Microwave Popcorn...Possible Mouse/Rat feces?

food-safety

answered Jul 25, 2018 at 5:56

4 votes

Accepted

Raw turkey leaked in shopping bag - how to clean other groceries?

food-safety

answered May 11, 2018 at 0:42

4 votes

Pasta maker: Spaghetti sticking after rolling

pasta

answered Jun 17, 2018 at 14:14

4 votes

What does it mean when a chef says a dish is a "rustic" dish eg. a "rustic pot roast"

language

answered Jun 20, 2018 at 2:09

4 votes

When to use convection/fan bake vs bake

baking oven convection

answered Dec 20, 2018 at 0:30

3 votes

How to get all the rice out of the pan?

kitchen sticky-rice

answered Nov 6, 2018 at 18:43

3 votes

Accepted

How can I remove oil spots from kitchen floor?

oil cleaning kitchen

answered Nov 11, 2018 at 15:01

3 votes

How to par cook potatoes for use as home fries

potatoes

answered Oct 9, 2018 at 4:13

3 votes

How can I make fine powder from leafy herbs?

food-preservation herbs

answered Jun 15, 2018 at 12:54

3 votes

How can I judge if vacuum-packed mussels are fresh, when they're invisible behind the seal?

mussels

answered Jun 24, 2018 at 14:15

Stack Exchange Network

current community

your communities

more stack exchange communities

48 Answers

How to pound chicken breasts without a meat tenderizer?

Fix for Greasy Pulled Pork?

Ought I refrigerate an Inner Pot with stew inside?

Adding raw chicken to a meal that is being reheated

What can I substitute for soda pop in a sweet pork recipe?

Is cooking with an air fryer similar, nutritionally, to baking?

Why does plastic never dry properly in a dishwasher?

Quiche does not set up - too much, or too little, cream?

How could I cook industry like foie gras?

How can serrated knives be sharpened, without the serration being eroded?

My egg roll wraps smell sour. They expire in 2 days. Are they still okay to use?

Best way to Store and Rewarm Fried Chicken

What is this bean called?

Best practices for using taps while avoiding cross contamination

What to do with soft chicken bones after making bone broth?

Is there a trick to getting spices to fix to raw almonds?

How does vacuum packing affect safe meat storage time?

Should rice be started in cold or boiling water?

Can I use Portobello Mushrooms in Lasagna?

Can I use a sieve to increase frying oil life?

Microwave Popcorn...Possible Mouse/Rat feces?

Raw turkey leaked in shopping bag - how to clean other groceries?

Pasta maker: Spaghetti sticking after rolling

What does it mean when a chef says a dish is a "rustic" dish eg. a "rustic pot roast"

When to use convection/fan bake vs bake

How to get all the rice out of the pan?

How can I remove oil spots from kitchen floor?

How to par cook potatoes for use as home fries

How can I make fine powder from leafy herbs?

How can I judge if vacuum-packed mussels are fresh, when they're invisible behind the seal?