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thelawnet's user avatar
thelawnet's user avatar
thelawnet
  • Member for 3 years, 4 months
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18 votes

Lactic fermentation related question: Is there a relationship between pH, salinity, fermentation magic, and heat?

11 votes

How much does a tuppenny loaf weigh?

10 votes

Does authentic Italian tiramisu contain large amounts of espresso?

8 votes

What type of salt for sourdough bread baking?

6 votes

Is MSG necessary or what to replace it with?

4 votes
Accepted

Yellow tail tuna (hamachi) -- is it possible that the sweet taste comes from sugars present in the fish's flesh?

4 votes

UK Pork roast: why can't I make crisp crackling?

4 votes

Different ways of making the gravy in butter chicken.. which is better?

3 votes

How to get flavours to infuse into rice

3 votes
Accepted

Resting meat - room temperature and bacteria

3 votes

Substituting for Candlenuts in Indonesian Food

2 votes
Accepted

White sugar vs refined sugar

2 votes

How to make your own Granary® flour from existing ingredients?

1 vote

making instant yeast rise higher/more

1 vote

Is it possible to purchase Disodium Ribonucleotides (E635) in consumer/small quantities?

1 vote

how much sugar is required to be added to fruit for jam making

0 votes

How can I get more flavorful jasmine rice?

0 votes

Cooking and keeping food warm while traveling?

0 votes

Buttermilk substitute?