User Matthew

22 votes

2 answers

28k views

Why do egg white cartons warn that pasteurized egg whites shouldn't be used for whipping or meringue?

asked Dec 6, 2018 at 15:03

15 votes

7 answers

9k views

Is there such a thing as a bone cleaver?

asked Sep 18, 2014 at 14:31

11 votes

3 answers

2k views

Making pork pernil, and had a slight "lasagna battery" issue - is it safe to eat?

asked Jan 21, 2016 at 20:04

11 votes

2 answers

29k views

What size disher makes "1 inch balls of dough?"

asked Dec 21, 2017 at 16:01

8 votes

1 answer

6k views

Breaking down a turkey for storage - brine before or after freezing?

asked Nov 17, 2014 at 21:03

7 votes

3 answers

10k views

Can any custard be made into a frozen custard?

asked Jun 2, 2013 at 1:04

7 votes

3 answers

3k views

Why can I resuse green tea leaves several times, but not black?

asked Dec 5, 2014 at 15:45

6 votes

4 answers

9k views

Donvier Ice Cream Maker - why stirring only every 2 minutes?

asked May 20, 2013 at 19:57

6 votes

4 answers

14k views

Using whey from yogurt to make ricotta

asked Jan 27, 2012 at 0:55

6 votes

9 answers

65k views

White chocolate ganache won't set

asked Feb 21, 2013 at 15:51

6 votes

3 answers

2k views

Are there special considerations for making a pie with the express intention of freezing?

asked Sep 22, 2014 at 13:29

6 votes

2 answers

1k views

preserving hot peppers without damaging heat

asked Jul 24, 2013 at 11:23

6 votes

2 answers

1k views

Small emulsified breakfast sausages in Dutch countries

asked Nov 28, 2013 at 8:37

5 votes

1 answer

2k views

What is distilled or freeze-concentrated mead called?

asked Jan 13, 2014 at 17:10

5 votes

2 answers

4k views

Difference between two cleavers - straight back vs curved

asked Nov 23, 2014 at 19:28

5 votes

2 answers

9k views

Kitchenaid mixer dropping metal shavings

asked Jan 2, 2013 at 22:10

5 votes

1 answer

1k views

Making real soured milk - what sort of lactobacillus culture to get?

asked Jan 11, 2013 at 1:29

5 votes

2 answers

3k views

Why did my hollandaise sauce break when adding spices?

asked Jan 14, 2013 at 22:55

5 votes

1 answer

931 views

What can "modified" mean when describing an ingredient?

asked Jul 17, 2013 at 2:03

5 votes

3 answers

2k views

Need help identifying 2 ingredients in homemade chicken biryani

asked Jun 27, 2013 at 1:26

5 votes

2 answers

3k views

Using frozen/cooked frozen blood in black pudding

asked Feb 9, 2015 at 19:07

4 votes

1 answer

971 views

Making stroopwafels with a pizelle iron

asked Dec 2, 2014 at 17:16

4 votes

1 answer

1k views

Russian Vobla - ratio for the brine?

asked Jun 9, 2014 at 1:35

4 votes

1 answer

1k views

To what temperature should you take candied citrus peels?

asked Jan 30, 2014 at 3:53

4 votes

3 answers

1k views

What are the preferred veal cuts for sausage making?

asked Sep 3, 2013 at 18:47

3 votes

1 answer

3k views

Dealing with a hank of natural sausage casings

asked Sep 5, 2013 at 17:48

3 votes

3 answers

12k views

Wax paper sticking to homemade taffy - what to use for wrapping?

asked Nov 18, 2013 at 2:55

3 votes

1 answer

4k views

Smoking a whole duck - when to remove from heat?

asked Aug 14, 2014 at 20:29

3 votes

1 answer

2k views

Roasted duck carcass - what is this dish called?

asked Aug 16, 2014 at 19:58

3 votes

1 answer

223 views

Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?

asked Oct 11, 2014 at 17:05

Stack Exchange Network

46 Questions

Why do egg white cartons warn that pasteurized egg whites shouldn't be used for whipping or meringue?

Is there such a thing as a bone cleaver?

Making pork pernil, and had a slight "lasagna battery" issue - is it safe to eat?

What size disher makes "1 inch balls of dough?"

Breaking down a turkey for storage - brine before or after freezing?

Can any custard be made into a frozen custard?

Why can I resuse green tea leaves several times, but not black?

Donvier Ice Cream Maker - why stirring only every 2 minutes?

Using whey from yogurt to make ricotta

White chocolate ganache won't set

Are there special considerations for making a pie with the express intention of freezing?

preserving hot peppers without damaging heat

Small emulsified breakfast sausages in Dutch countries

What is distilled or freeze-concentrated mead called?

Difference between two cleavers - straight back vs curved

Kitchenaid mixer dropping metal shavings

Making real soured milk - what sort of lactobacillus culture to get?

Why did my hollandaise sauce break when adding spices?

What can "modified" mean when describing an ingredient?

Need help identifying 2 ingredients in homemade chicken biryani

Using frozen/cooked frozen blood in black pudding

Making stroopwafels with a pizelle iron

Russian Vobla - ratio for the brine?

To what temperature should you take candied citrus peels?

What are the preferred veal cuts for sausage making?

Dealing with a hank of natural sausage casings

Wax paper sticking to homemade taffy - what to use for wrapping?

Smoking a whole duck - when to remove from heat?

Roasted duck carcass - what is this dish called?

Acmella oleracea (Szechuan buttons) - active chemical for mouth sensation?