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Summer
  • Member for 4 years, 5 months
  • Last seen more than a month ago
40 votes

How to pound chicken breasts without a meat tenderizer?

21 votes

Fix for Greasy Pulled Pork?

15 votes
Accepted

Ought I refrigerate an Inner Pot with stew inside?

15 votes
Accepted

Adding raw chicken to a meal that is being reheated

14 votes

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

10 votes
Accepted

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

10 votes

Why does plastic never dry properly in a dishwasher?

9 votes
Accepted

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

9 votes

How could I cook industry like foie gras?

8 votes

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

8 votes

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

8 votes

Best way to Store and Rewarm Fried Chicken

6 votes

What is this bean called?

5 votes
Accepted

Best practices for using taps while avoiding cross contamination

5 votes

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

4 votes

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

4 votes
Accepted

How does vacuum packing affect safe meat storage time?

4 votes
Accepted

Should rice be started in cold or boiling water?

4 votes
Accepted

Can I use Portobello Mushrooms in Lasagna?

4 votes

Can I use a sieve to increase frying oil life?

4 votes
Accepted

Microwave Popcorn...Possible Mouse/Rat feces?

4 votes
Accepted

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

4 votes

Pasta maker: Spaghetti sticking after rolling

4 votes

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

4 votes

When to use convection/fan bake vs bake

3 votes

How to get all the rice out of the pan?

3 votes
Accepted

How can I remove oil spots from kitchen floor?

3 votes

How to par cook potatoes for use as home fries

3 votes

How can I make fine powder from leafy herbs?

3 votes

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