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jontyc
  • Member for 12 years, 7 months
  • Last seen more than 2 years ago
20 votes
2 answers
44k views

Are N2O and CO2 chargers interchangeable for culinary purposes?

18 votes
4 answers
44k views

Is hot tap water safe for cooking?

17 votes
3 answers
38k views

Why is water often added to the eggs when making omelettes?

15 votes
8 answers
77k views

Making cake icing look professionally smooth

11 votes
3 answers
125k views

Can coconut cream be transformed into coconut milk, or vice versa?

11 votes
8 answers
3k views

Removing ramekins from a bain marie

10 votes
2 answers
21k views

Why does rice expand by more than the liquid volume it's cooked in?

10 votes
3 answers
53k views

Why grease the pan, then line with greaseproof/parchment paper?

9 votes
7 answers
36k views

Keeping crushed ice from melting, without it joining back together

8 votes
2 answers
9k views

Is cooking with hydrogen peroxide an accepted practice?

7 votes
2 answers
66k views

Why add yogurt to curries spoon by spoon instead of all at once?

7 votes
1 answer
813 views

What is meant by "place 4 inches apart on cookie tray"?

7 votes
2 answers
1k views

How do packet cake mixes get their lightness without creaming butter and sugar?

6 votes
4 answers
7k views

Cooking cakes on asbestos mats

6 votes
4 answers
6k views

What's an efficient way of removing seeds from citrus fruits?

6 votes
4 answers
3k views

Cooking messy foods in a bamboo steamer without a cleaning nightmare

5 votes
2 answers
5k views

Vacuum sealing with a submerged ziplock vs home machine vs professional machine

5 votes
1 answer
1k views

Preventing heavy top layer of cake from crushing cream layer

4 votes
3 answers
3k views

Why do Asian savory recipes call for a few pinches of sugar?

3 votes
1 answer
544 views

Why do short pie bases require chilling before baking?

3 votes
5 answers
8k views

What is the fastest appliance/utensil to cream butter and sugar with?

3 votes
1 answer
19k views

Topping bread with poppy seeds or sesame seeds

3 votes
2 answers
4k views

Are there differences when working with light-colored palm sugar versus dark?

3 votes
1 answer
2k views

What shape is a French omelette and how is it achieved?

3 votes
1 answer
2k views

Can vanilla pods be blended into a paste?

3 votes
1 answer
2k views

Cooling and diluting over-reduced stock down with cold water

2 votes
3 answers
7k views

Is blanch freezing vegetables required for short term storage?