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Sam7919
  • Member for 3 years, 5 months
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14 votes
14 answers
8k views

What can I use in lieu of bacon in boeuf bourguignon and coq au vin?

9 votes
2 answers
2k views

Identifying bulgur from cracked wheat

7 votes
1 answer
2k views

What to do with insoluble tamarind parts found in a paste pouch, to prevent them appearing in dishes

4 votes
1 answer
134 views

Is it possible to find an above-pot steamer that's as efficient as an inside-pot steamer?

3 votes
3 answers
390 views

What is the correct way to use fermented (and unfermented) soybean paste?

2 votes
1 answer
79 views

Discrepancy of convention for specifying dimensions between stovetop and baking pans

2 votes
1 answer
2k views

Can a good cast iron seasoning really be built from butter?

2 votes
2 answers
379 views

Tools used to spread oil for crêpes

2 votes
4 answers
533 views

Oven semi-baked semi-fried potatoes starting from raw (for the lazy cook)

2 votes
2 answers
452 views

Simmering, rather than caramelizing, onions (plus garlic and ginger)

1 vote
1 answer
204 views

Is "clear" chicken broth a thing?

1 vote
1 answer
866 views

Ways for success on cast iron crepe pans without cooking spray

1 vote
1 answer
2k views

Keeping oil spray nozzle from clogging

1 vote
3 answers
2k views

How do you safely defrost a whole lamb?

1 vote
1 answer
128 views

How do I determine roasting temperature as a function of time? [duplicate]

1 vote
2 answers
136 views

Do you fold or blend the olives in a fougasse?

0 votes
2 answers
232 views

Must cast iron be cleaned promptly?

0 votes
2 answers
129 views

What methods for cooking fish with dry heat remain after eliminating oven, cast iron, and Teflon?

0 votes
2 answers
392 views

Is there a way to proof a wet dough in the same container?

0 votes
2 answers
105 views

Can sour cherries be used in a semi-stable bar?

0 votes
1 answer
206 views

Can I start to cook on a cast iron pan while it's smoking?