User myklbykl

55 votes

What happened to my egg?

answered Mar 27, 2020 at 4:09

31 votes

Why should one pre-heat an oven?

answered Mar 25, 2020 at 21:52

26 votes

Accepted

Can I substitute salts 1:1 by weight?

answered Mar 22, 2020 at 22:36

20 votes

Accepted

How is pasteurization different from sterilization?

answered Mar 26, 2020 at 17:17

18 votes

Is folding with a spatula really necessary?

answered Apr 7, 2020 at 5:07

15 votes

Why is my homemade bread molding after 2 days?

answered Mar 30, 2020 at 14:12

12 votes

Is seeding peppers a must when making hot sauce

answered Apr 12, 2020 at 16:58

11 votes

What is the food chemistry of aquafaba?

answered Apr 16, 2020 at 15:03

9 votes

Lemon turned broccoli purple

answered Apr 8, 2020 at 14:59

8 votes

Accepted

Alternatives to roasting squash for soup?

answered Apr 6, 2020 at 15:04

8 votes

How does one alter a recipe that calls for one fruit with another fruit of differing water content?

answered Mar 21, 2020 at 18:15

7 votes

Accepted

How to properly use a butter stick's wrapper?

answered Mar 27, 2020 at 20:19

6 votes

Accepted

How to find out flour protein content?

answered Mar 27, 2020 at 13:09

6 votes

Accepted

How long should I bake the pizza in a microwave oven?

answered Mar 19, 2020 at 15:46

6 votes

Why does industrially produced tagliatelle come in nests?

answered Mar 22, 2020 at 11:46

6 votes

Accepted

What is the difference between molasses and treacle?

answered Apr 5, 2020 at 13:58

6 votes

Question about safety of eating cooked bread if it is over or under-proofed

answered Apr 2, 2020 at 21:19

6 votes

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Salting garlic at the start of a recipe

answered Mar 28, 2020 at 17:38

6 votes

Accepted

Any tips/resources/guidelines for making homemade pasta with other flours/grains?

answered Mar 25, 2020 at 21:42

6 votes

Can I broil a box cake in the oven?

answered May 6, 2020 at 19:10

6 votes

When cooking in a stove-top pressure cooker, is the time to cook a particular food item the same, irrespective of the quantity?

answered Feb 26 at 22:26

5 votes

Can raw eggs be made safe with hot sugar in an Italian meringue?

answered Feb 13 at 19:46

5 votes

Gotham Steel Pans

answered Apr 18, 2020 at 18:10

5 votes

White stuff on the top of my apple cider vinegar?

answered Apr 27, 2020 at 1:00

5 votes

Top of my sourdough starter has gone grey

answered Mar 29, 2020 at 15:53

5 votes

Accepted

Mayonnaise versus chicken spread

answered Mar 29, 2020 at 16:24

5 votes

How to get rid of Garlic taste in tomato sauce

answered Apr 1, 2020 at 17:18

5 votes

Accepted

Day 8 of Sourdough Starter, is it still alive?

answered Apr 1, 2020 at 21:31

5 votes

Do milk and butter not work in place of cream for whipping, and why?

answered Apr 5, 2020 at 4:57

5 votes

Accepted

Is there a way to make bacon a decent substitute for pancetta in Italian dishes?

answered Apr 7, 2020 at 21:28

Stack Exchange Network

141 Answers

What happened to my egg?

Why should one pre-heat an oven?

Can I substitute salts 1:1 by weight?

How is pasteurization different from sterilization?

Is folding with a spatula really necessary?

Why is my homemade bread molding after 2 days?

Is seeding peppers a must when making hot sauce

What is the food chemistry of aquafaba?

Lemon turned broccoli purple

Alternatives to roasting squash for soup?

How does one alter a recipe that calls for one fruit with another fruit of differing water content?

How to properly use a butter stick's wrapper?

How to find out flour protein content?

How long should I bake the pizza in a microwave oven?

Why does industrially produced tagliatelle come in nests?

What is the difference between molasses and treacle?

Question about safety of eating cooked bread if it is over or under-proofed

Salting garlic at the start of a recipe

Any tips/resources/guidelines for making homemade pasta with other flours/grains?

Can I broil a box cake in the oven?

When cooking in a stove-top pressure cooker, is the time to cook a particular food item the same, irrespective of the quantity?

Can raw eggs be made safe with hot sugar in an Italian meringue?

Gotham Steel Pans

White stuff on the top of my apple cider vinegar?

Top of my sourdough starter has gone grey

Mayonnaise versus chicken spread

How to get rid of Garlic taste in tomato sauce

Day 8 of Sourdough Starter, is it still alive?

Do milk and butter not work in place of cream for whipping, and why?

Is there a way to make bacon a decent substitute for pancetta in Italian dishes?