User Summer

40 votes

How to pound chicken breasts without a meat tenderizer?

answered Dec 17, 2018 at 17:36

21 votes

Fix for Greasy Pulled Pork?

answered Jul 2, 2018 at 3:29

15 votes

Accepted

Ought I refrigerate an Inner Pot with stew inside?

answered Aug 16, 2018 at 14:23

15 votes

Accepted

Adding raw chicken to a meal that is being reheated

answered Aug 16, 2018 at 17:24

14 votes

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

answered Mar 3, 2019 at 18:58

10 votes

Accepted

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

answered Aug 13, 2018 at 19:35

10 votes

Why does plastic never dry properly in a dishwasher?

answered Dec 27, 2018 at 20:07

9 votes

Accepted

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

answered Mar 16, 2019 at 19:33

9 votes

How could I cook industry like foie gras?

answered May 26, 2019 at 22:10

8 votes

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

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?

answered Jun 21, 2018 at 12:33

8 votes

Best way to Store and Rewarm Fried Chicken

answered Jun 15, 2018 at 4:12

6 votes

What is this bean called?

answered Jul 6, 2018 at 4:40

6 votes

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

answered May 29, 2019 at 19:33

5 votes

Accepted

Best practices for using taps while avoiding cross contamination

answered Jul 10, 2018 at 4:40

4 votes

Accepted

Can I use Portobello Mushrooms in Lasagna?

answered Jul 12, 2018 at 3:16

4 votes

Can I use a sieve to increase frying oil life?

answered Jun 26, 2018 at 23:20

4 votes

Accepted

Microwave Popcorn...Possible Mouse/Rat feces?

answered Jul 25, 2018 at 5:56

4 votes

Accepted

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

answered May 11, 2018 at 0:42

4 votes

Pasta maker: Spaghetti sticking after rolling

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"

answered Jun 20, 2018 at 2:09

4 votes

When to use convection/fan bake vs bake

answered Dec 20, 2018 at 0:30

4 votes

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

answered Apr 14, 2019 at 2:47

4 votes

Accepted

How does vacuum packing affect safe meat storage time?

answered Apr 19, 2019 at 23:23

4 votes

Accepted

Should rice be started in cold or boiling water?

answered Nov 18, 2018 at 16:13

3 votes

Keeping boiled potato warm

answered Mar 16, 2019 at 15:01

3 votes

Chuck Steak or Chuck Roast for Stew

answered Mar 3, 2019 at 19:00

3 votes

How to prepare vegetables for a sandwich that can last for several days in a fridge?

answered Mar 3, 2019 at 20:32

3 votes

Do other ingredients in brines penetrate the meat?

answered Jun 9, 2019 at 14:37

3 votes

How to get all the rice out of the pan?

answered Nov 6, 2018 at 18:43

Stack Exchange Network

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?

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

Best practices for using taps while avoiding cross contamination

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

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?

Keeping boiled potato warm

Chuck Steak or Chuck Roast for Stew

How to prepare vegetables for a sandwich that can last for several days in a fridge?

Do other ingredients in brines penetrate the meat?

How to get all the rice out of the pan?