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Greybeard's user avatar
Greybeard
  • Member for 6 years
  • Last seen this week
24 votes
4 answers
6k views

What do American chefs mean by "Red pepper flakes"? [duplicate]

20 votes
3 answers
4k views

When does a spatula or spoon become sterile during cooking?

14 votes
2 answers
8k views

Why can't you use lard or dripping in an electric deep fat fryer?

13 votes
7 answers
6k views

What is the best culinary practice surrounding the water used to soak beans, pulses and rice?

12 votes
2 answers
1k views

How safe and durable is commercial meat packaging when exposed to alkaline and acidic marinades?

12 votes
5 answers
3k views

What would be the best way of preparing lasagne in advance?

10 votes
2 answers
2k views

A stock question for British catering professionals

8 votes
1 answer
2k views

Can you use the butter from frying onions to make the Bechamel for Soubise sauce?

6 votes
2 answers
3k views

Do tealight holding dishes keep food at a safe temperature?

6 votes
1 answer
601 views

What is the correct way to use plastic wrap?

6 votes
2 answers
2k views

Is a polypropylene container safe for sous vide use?

6 votes
2 answers
6k views

If you coat meat with spices how do you prevent them from burning when frying or grilling?

6 votes
2 answers
131 views

Are there any ingredients I should not add to a no-knead dough with an extended proofing time?

6 votes
1 answer
4k views

Is MAPP gas safe for searing meat and Creme Brulee etc?

5 votes
2 answers
10k views

Will an airtight container negatively affect yeast growth / dough expansion?

5 votes
2 answers
551 views

Why is my spatchcocked chicken bloody?

5 votes
2 answers
866 views

Are chemical ice packs as efficient as regular ice?

5 votes
1 answer
133 views

What is the best way to set hot water pastry?

4 votes
7 answers
832 views

What additional uses are there for a food dehydrator?

4 votes
1 answer
322 views

What effect does fat and sugar have on homemade bread?

4 votes
6 answers
755 views

Why does my IKEA pasta pan take so long to cook pasta?

4 votes
1 answer
3k views

What is the purpose of adding egg when flouring and deep frying chicken?

4 votes
2 answers
697 views

Can you successfully use a wet filling with hot water pastry?

4 votes
2 answers
36k views

What is the minimum time home baked bread should be left to cool before eating?

4 votes
2 answers
269 views

What ingredients can I add to no-knead bread to extend its life?

4 votes
3 answers
3k views

What are the safety and warranty implications of steaming bread in a domestic oven?

4 votes
1 answer
115 views

Creme Brulee, Kilner jars and Sous Vide - heat up fast or slow?

4 votes
1 answer
335 views

Is my friend's oven broken?

3 votes
1 answer
2k views

When ingredients float to the top when deep fried is this an accurate indication they are cooked?

3 votes
1 answer
449 views

What would be the best way to freeze and reheat home-made pizza