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Juhasz
  • Member for 3 years, 9 months
  • Last seen this week
3 votes
Accepted

How much can be learned from a regular cookbook as a vegan?

2 votes

Should homemade mayonnaise made from pasteurized eggs still go through the "keep at room temperature >24h before refrigerating" process?

2 votes

Are my boiled eggs ok to eat?

5 votes

Are cremini mushrooms and chestnut mushrooms the same thing?

16 votes

Does Challah bread need to be braided?

13 votes
Accepted

Do I need to soak fresh beans?

1 vote

Eggs whites on top and side of yolk

50 votes
Accepted

What are these spaghetti-like strings in the rice I got from a Turkish shop?

28 votes

What is the best way to turn soup into stew without using flour?

3 votes

Dried herbs instead of bouquet garni?

1 vote

Why "Pre-oiled Pita"?

8 votes

Would replacing sugar with a sweetener affect bread dough fermentation?

5 votes
Accepted

What is enzyme modified butter fat?

2 votes

Bread and butter pudding - but with juice?

1 vote
Accepted

Scotch oats to substitute Fine Oats in Rum Balls

4 votes

Making pita more chewy/ rubbery

9 votes
Accepted

Order of ingredients when making Pizza dough

6 votes
Accepted

How to tell doneness of a boiled egg besides time

8 votes
Accepted

what is this seed?

2 votes

Can mayonnaise be infused with coconut, without getting watery?

2 votes
Accepted

Is there any devices available that find the ingredients of the given Recipe?

6 votes
Accepted

Vanilla Extract with and without alcohol

4 votes

Advice on bulk buying nuts

5 votes
Accepted

Îles flottantes vs. oeufs à la neige

4 votes
Accepted

How to "Sponge" in "Sponge and Dough"?

1 vote

How long to bake matzah, butter and sugar at a lower temperature

2 votes
Accepted

Why slow ferment after shaping?

6 votes

What’s the definition of “cultured butter”?

7 votes
Accepted

Why is the fourth stomach (abomasum) of cows not used for tripe?