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FuzzyChef
  • Member for 10 years, 11 months
  • Last seen this week
113 votes
Accepted

Why do you need to heat the pan before heating the olive oil?

102 votes
Accepted

Why did flatbread dominate the Middle East but Europe adopted raised breads?

83 votes
Accepted

How did people transport food before aluminium foil was invented?

69 votes
Accepted

Why should one pre-heat an oven?

47 votes
Accepted

Heating Margarine in Pan = loss of calories?

46 votes

Cooking Scrambled Eggs ends up with excess liquid

46 votes

Can I deep fry food in butter instead of vegetable oil?

43 votes
Accepted

How can oak leaves be made edible?

43 votes
Accepted

What is this elongated plastic and metal utensil?

41 votes
Accepted

How much salt in "liberally season"?

41 votes
Accepted

Steaming while boiling food

38 votes
Accepted

Why did this gallon of milk stay fresh for so long?

36 votes
Accepted

Is it feasible to cook via a forge?

34 votes

Pizza stone made out of multiple pieces

32 votes

Yogurt + tahini = paste?

30 votes

Do these lines in ceramic pie plate mean cracks?

29 votes

How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

29 votes

Is there aroma transfer in wood fired ovens?

29 votes

Preserving culinary oils

28 votes
Accepted

Do plastic cutting boards dull knives faster than wood boards?

27 votes
Accepted

Can I (or should I) re-roughen the interior of a ceramic mortar?

27 votes
Accepted

"Indian Spicy" vs. "Thai Spicy"

27 votes

Is there an acceptable way of cooling red wine?

26 votes

Some instant yeast went into my sourdough starter

26 votes
Accepted

What is this stainless-steel item's intended use? Is it a cheese grater?

26 votes
Accepted

Cumin in Taco Seasoning?

25 votes
Accepted

What is the best practice storage method for flour to avoid bugs?

25 votes
Accepted

Are red beans supposed to look pruney when soaking?

24 votes

What is this veggie sold as "leek sprout" in an Asian market?

24 votes
Accepted

What pH range is suitable for cooking on teflon?

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