User FuzzyChef

113 votes

Accepted

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

olive-oil heat

answered Jun 14, 2019 at 17:06

102 votes

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

answered Jun 28, 2018 at 23:23

83 votes

Accepted

How did people transport food before aluminium foil was invented?

storage history

answered Apr 18, 2017 at 17:11

69 votes

Accepted

Why should one pre-heat an oven?

oven heat

answered Mar 25, 2020 at 18:28

47 votes

Accepted

Heating Margarine in Pan = loss of calories?

calories margarine

answered Aug 12, 2019 at 2:32

46 votes

Cooking Scrambled Eggs ends up with excess liquid

eggs

answered Aug 25, 2019 at 7:11

46 votes

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

frying butter deep-frying

answered Jun 29, 2019 at 21:31

43 votes

Accepted

How can oak leaves be made edible?

food-safety fermentation pickling soaking

answered Jan 28 at 20:00

43 votes

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What is this elongated plastic and metal utensil?

utensils

answered May 29 at 14:51

41 votes

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How much salt in "liberally season"?

salt seasoning

answered Mar 14, 2020 at 5:55

41 votes

Accepted

Steaming while boiling food

boiling steaming

answered Oct 25, 2020 at 4:52

38 votes

Accepted

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

milk spoilage fresh

answered Jun 8, 2021 at 20:20

36 votes

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Is it feasible to cook via a forge?

equipment

answered Jul 23, 2021 at 0:35

34 votes

Pizza stone made out of multiple pieces

oven pizza pizza-stone stoneware

answered Sep 1, 2021 at 18:14

32 votes

Yogurt + tahini = paste?

yogurt tahini dip

answered Apr 4 at 22:58

30 votes

Do these lines in ceramic pie plate mean cracks?

baking ceramic

answered Jan 14 at 0:09

29 votes

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

lobster

answered May 7 at 18:47

29 votes

Is there aroma transfer in wood fired ovens?

oven pizza smoke-flavor wood

answered Aug 24, 2021 at 5:48

29 votes

Preserving culinary oils

food-safety oil food-preservation chili

answered May 27, 2019 at 19:38

28 votes

Accepted

Do plastic cutting boards dull knives faster than wood boards?

knives sharpening cutting-boards

answered Jun 25, 2020 at 6:16

27 votes

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

maintenance mortar-and-pestle

answered Dec 2, 2021 at 17:48

27 votes

Accepted

"Indian Spicy" vs. "Thai Spicy"

indian-cuisine thai-cuisine spicy-hot

answered Jan 15, 2012 at 22:39

27 votes

Is there an acceptable way of cooling red wine?

temperature wine

answered Jul 2 at 23:14

26 votes

Some instant yeast went into my sourdough starter

yeast sourdough sourdough-starter

answered Jun 15 at 18:32

26 votes

Accepted

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

equipment

answered Jun 14, 2021 at 22:51

26 votes

Accepted

Cumin in Taco Seasoning?

history

answered Jan 21, 2020 at 16:33

25 votes

Accepted

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

storage-method flour storage

answered Oct 26, 2021 at 18:18

25 votes

Accepted

Are red beans supposed to look pruney when soaking?

boiling beans

answered Feb 22 at 2:09

24 votes

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

vegetables food-identification

answered Mar 31 at 0:21

24 votes

Accepted

What pH range is suitable for cooking on teflon?

acidity teflon cooking-safety acid alkalinity

answered Nov 25, 2019 at 18:25

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653 Answers

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

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

How did people transport food before aluminium foil was invented?

Why should one pre-heat an oven?

Heating Margarine in Pan = loss of calories?

Cooking Scrambled Eggs ends up with excess liquid

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

How can oak leaves be made edible?

What is this elongated plastic and metal utensil?

How much salt in "liberally season"?

Steaming while boiling food

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

Is it feasible to cook via a forge?

Pizza stone made out of multiple pieces

Yogurt + tahini = paste?

Do these lines in ceramic pie plate mean cracks?

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

Is there aroma transfer in wood fired ovens?

Preserving culinary oils

Do plastic cutting boards dull knives faster than wood boards?

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

"Indian Spicy" vs. "Thai Spicy"

Is there an acceptable way of cooling red wine?

Some instant yeast went into my sourdough starter

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

Cumin in Taco Seasoning?

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

Are red beans supposed to look pruney when soaking?

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

What pH range is suitable for cooking on teflon?