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Tuorg
  • Member for 3 years, 7 months
  • Last seen more than 1 year ago
  • Maine, USA
35 votes

How to pound chicken breasts without a meat tenderizer?

21 votes
Accepted

What does "season it to taste" mean?

6 votes

Can I oil a new board with olive oil?

5 votes

Must I store uncooked pasta in an airtight container?

4 votes

Bag-cooked omelettes turning gray when stored in the fridge

3 votes
Accepted

Is the liquid I get after pressure cooking a whole chicken a "complete" stock?

2 votes

Can't find frozen cranberries anywhere. Can I use fresh instead in my cake recipe?

2 votes

Quick breads in foil pans

2 votes
Accepted

Can I cook with nearly ripe butternut squash?

2 votes

I have left my cast iron pan on the heat for 2 1/2 hrs. How do I stop the release of black on paper towel and when first cooked onions?

2 votes

Alternatives to coffee

1 vote

How to make bun with my oven

1 vote

Why do some melons contain removeable dark tiny bits?

1 vote
Accepted

Marinating fish

0 votes

Can I use red wine instead of white wine for chicken scallops?

0 votes

Bacon/pork fat to replace shortening in rolls?

0 votes

What would you call this cut of pork?

0 votes

Baking baguettes