User Jacob G

26 votes

Accepted

When a recipe says, 'simmer uncovered', what's the issue?

answered Oct 8, 2012 at 22:10

17 votes

Accepted

Fixing a Brownie Brick

answered Feb 20, 2012 at 17:58

13 votes

How to thicken Chili without compromising flavor

answered Dec 29, 2012 at 3:15

9 votes

Accepted

How do I eliminate a lingering smell of fried food?

answered Dec 31, 2012 at 23:00

7 votes

Accepted

Steam "nature" of cappuccino steamers

answered Jan 1, 2013 at 17:59

7 votes

Accepted

How do I prevent tomatoes from falling in a green salad?

answered Jun 7, 2012 at 3:09

6 votes

Accepted

Preventing a burnt burger patty when pan frying

answered Apr 18, 2012 at 13:53

5 votes

Accepted

Mixing mozzarella without clumping

answered Apr 30, 2012 at 14:06

5 votes

What to do with crumbled muffins?

answered Feb 25, 2012 at 16:55

5 votes

Accepted

How to adjust an oven to accommodate two items with different cook times and temperatures?

answered Dec 31, 2011 at 22:30

4 votes

Accepted

Can I use a deep fryer instead of a pot with oil?

answered Jan 2, 2012 at 16:47

4 votes

What is Molecular Gastronomy?

answered Dec 31, 2011 at 3:06

4 votes

How to get the flavors to meld when I add fruit and sugar to plain yogurt?

answered Mar 19, 2012 at 20:47

4 votes

Accepted

How can I efficiently make single-serve porridge?

answered Sep 9, 2012 at 4:00

4 votes

Accepted

How to make whole bean blonde Starbucks without machine

answered Apr 19, 2012 at 15:11

4 votes

How to remove film from stainless steel pan

answered Apr 7, 2012 at 21:04

3 votes

Are meatballs different from Hamburgers other than in terms of size?

answered Mar 15, 2012 at 3:02

3 votes

How can I approximate a Starbucks latte at home?

answered Apr 25, 2012 at 19:06

3 votes

Distinguishing the size of tablecloths when folded?

answered Jan 25, 2012 at 14:23

3 votes

What was wrong with using White Truffle Oil?

answered Dec 29, 2011 at 3:29

3 votes

How do I tone down the intensity of raw onion?

answered Jan 9, 2012 at 3:52

2 votes

Optimal shape to cut apples for apple pie

answered Jan 11, 2012 at 3:07

2 votes

Accepted

Making vegetables (those with leaf) more "crunchy" (bite/tear off easily)

answered Jan 16, 2012 at 1:52

2 votes

Accepted

Best cut of meat to pair with Gorgonzola?

answered Jan 8, 2012 at 3:39

2 votes

What is the practical way to peel off zest of an orange?

answered Feb 23, 2012 at 2:12

2 votes

Accepted

Substituting maple syrup for maple extract

answered Mar 26, 2012 at 17:00

2 votes

Waffle iron with changeable plates for butter galettes

answered Jun 7, 2012 at 20:26

1 vote

How do you get the smell of fish off your hands?

answered Aug 22, 2012 at 13:50

1 vote

Is there a cake similar to Black Forest but made with strawberries/citrus?

answered Feb 28, 2012 at 3:21

1 vote

What chemical(s) gives molasses its flavor so that it is used as an ingredient?

answered Jan 5, 2012 at 2:14

Stack Exchange Network

31 Answers

When a recipe says, 'simmer uncovered', what's the issue?

Fixing a Brownie Brick

How to thicken Chili without compromising flavor

How do I eliminate a lingering smell of fried food?

Steam "nature" of cappuccino steamers

How do I prevent tomatoes from falling in a green salad?

Preventing a burnt burger patty when pan frying

Mixing mozzarella without clumping

What to do with crumbled muffins?

How to adjust an oven to accommodate two items with different cook times and temperatures?

Can I use a deep fryer instead of a pot with oil?

What is Molecular Gastronomy?

How to get the flavors to meld when I add fruit and sugar to plain yogurt?

How can I efficiently make single-serve porridge?

How to make whole bean blonde Starbucks without machine

How to remove film from stainless steel pan

Are meatballs different from Hamburgers other than in terms of size?

How can I approximate a Starbucks latte at home?

Distinguishing the size of tablecloths when folded?

What was wrong with using White Truffle Oil?

How do I tone down the intensity of raw onion?

Optimal shape to cut apples for apple pie

Making vegetables (those with leaf) more "crunchy" (bite/tear off easily)

Best cut of meat to pair with Gorgonzola?

What is the practical way to peel off zest of an orange?

Substituting maple syrup for maple extract

Waffle iron with changeable plates for butter galettes

How do you get the smell of fish off your hands?

Is there a cake similar to Black Forest but made with strawberries/citrus?

What chemical(s) gives molasses its flavor so that it is used as an ingredient?