User Tom

11

24

votes

15

answers

364k

views

How can I get my bread to be more fluffy and less dense?

baking bread

Jul 7 at 21:17 OLASUNKANMI 1

1

7

votes

4

answers

7k

views

Mashed potato: start with hot water or cold water?

potatoes boiling mash

Jan 30 '19 at 23:10 Community♦ 1

4

votes

2

answers

100

views

How to finish sous vide carnitas without drying them out

meat sous-vide

Mar 15 '20 at 20:43 Sneftel 14.4k

4

votes

1

answer

277

views

What is the function of oil in baking/roasting?

baking oil roasting

Jul 19 '15 at 17:13 briantist 441

3

votes

1

answer

128

views

Length of cooking time for stews and sauces

cooking-time slow-cooking stews

Sep 8 at 11:10 Sneftel 14.4k

3

votes

1

answer

116

views

How should I prepare meat to be ground?

meat raw-meat

Feb 2 '16 at 4:54 Cindy 18.1k

3

votes

3

answers

230

views

How should burger patties be prepared in terms of mixing and flavourings?

hamburgers

Jan 29 '16 at 9:11 GdD 58.5k

2

3

votes

1

answer

193

views

What happens chemically when flavours 'mingle'?

stews flavor

Nov 5 '15 at 20:03 John Hammond 3,029

3

votes

2

answers

302

views

Does it matter what order ingredients are sauteed in?

sauteing

Jun 24 '15 at 6:07 Darryl 128

2

votes

1

answer

232

views

Are there uses for sodium citrate other than with cheese? [closed]

dairy-free

Sep 10 '19 at 16:05 Sneftel 14.4k

2

votes

0

answers

58

views

How to properly measure the temperature of meat with a meat thermometer [duplicate]

meat temperature thermometer

Feb 8 '16 at 20:42 Tom 782

2

votes

2

answers

175

views

What are the reasons for sauteeing with fat?

oil fats

Jun 24 '15 at 5:58 Darryl 128

1

vote

1

answer

114

views

What do I need to clean off before I season this cast iron? [duplicate]

cleaning cast-iron seasoning-pans

Dec 29 at 18:37 Anastasia Zendaya 2,898

1

vote

2

answers

874

views

Does adding flour before egg coating and breadcrumbs help sticking?

deep-frying

Aug 31 '19 at 5:10 melroy dsouza 21

1

vote

1

answer

98

views

What is the purpose of cooking byriani in stages?

rice

Aug 25 '19 at 17:19 Greybeard 1,216

1

vote

1

answer

123

views

Sous vide egg white falling apart on cracking

eggs sous-vide egg-whites

Aug 12 '19 at 10:21 Luciano 3,975

1

vote

1

answer

4k

views

Which part of a cow does UK “frying steak” come from?

beef steak cut-of-meat butchering

Aug 15 '16 at 15:00 Community♦ 1

1

vote

1

answer

9k

views

What are the best burger buns available in the UK? [closed]

bread hamburgers

Jan 29 '16 at 9:23 GdD 58.5k

1

vote

1

answer

280

views

Is it possible to create the flavour of a food by using the component chemicals?

flavor

Jul 7 '15 at 23:32 JasonTrue 9,232

0

votes

1

answer

80

views

How to avoid excessive steam build up in oven

baking oven roasting

Apr 12 at 21:48 John W. 1,410

0

votes

2

answers

72

views

Margarine vs vegetable oil in baking

baking oil margarine

Jan 24 at 21:18 rumtscho♦ 111k

0

votes

2

answers

181

views

Is there a rubric for what ingredients go into a Chinese stir fry?

chinese-cuisine stir-fry ingredients

Sep 17 at 5:29 FuzzyChef 33.3k

0

votes

1

answer

562

views

When should I add meat/vegetables when cooking congee?

soup asian-cuisine chinese-cuisine stews

May 18 '16 at 22:31 Community♦ 1

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23 Questions

How can I get my bread to be more fluffy and less dense?

Mashed potato: start with hot water or cold water?

How to finish sous vide carnitas without drying them out

What is the function of oil in baking/roasting?

Length of cooking time for stews and sauces

How should I prepare meat to be ground?

How should burger patties be prepared in terms of mixing and flavourings?

What happens chemically when flavours 'mingle'?

Does it matter what order ingredients are sauteed in?

Are there uses for sodium citrate other than with cheese? [closed]

How to properly measure the temperature of meat with a meat thermometer [duplicate]

What are the reasons for sauteeing with fat?

What do I need to clean off before I season this cast iron? [duplicate]

Does adding flour before egg coating and breadcrumbs help sticking?

What is the purpose of cooking byriani in stages?

Sous vide egg white falling apart on cracking

Which part of a cow does UK “frying steak” come from?

What are the best burger buns available in the UK? [closed]

Is it possible to create the flavour of a food by using the component chemicals?

How to avoid excessive steam build up in oven

Margarine vs vegetable oil in baking

Is there a rubric for what ingredients go into a Chinese stir fry?

When should I add meat/vegetables when cooking congee?