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tryst with freedom's user avatar
tryst with freedom's user avatar
tryst with freedom's user avatar
tryst with freedom
  • Member for 2 years, 5 months
  • Last seen more than a month ago
11 votes
1 answer
5k views

When is burning onions a good idea for cooking?

9 votes
1 answer
2k views

How to make syrup mix with milk/water when making drinks?

8 votes
5 answers
4k views

Larvae in pine nut container, safe to eat?

7 votes
5 answers
11k views

How can I melt mozzarella balls?

6 votes
2 answers
2k views

How long to heat up a cast iron pan for cooking

6 votes
1 answer
2k views

Do I really need fermentation weights for making sauerkraut?

6 votes
2 answers
2k views

How to store freezer burritos?

5 votes
1 answer
641 views

Why does smell of curry 'stick' to silicone utensils?

4 votes
1 answer
421 views

Claw grip to cut a convex body (Half onions , half tomatoes etc)

4 votes
1 answer
2k views

At what temperature does onion burn?

3 votes
1 answer
1k views

Usage of butter and flour mixture in cooking

2 votes
2 answers
485 views

Temperature control when adding new things into the pan when shallow frying

2 votes
1 answer
251 views

Can I reuse my onion pickling solution? [duplicate]

2 votes
1 answer
1k views

How do baking recipes based on protein powders work?

2 votes
2 answers
171 views

Loose skin after making chicken curry in pressure cooker

2 votes
1 answer
504 views

Should I coat chicken in oil before marinating?

1 vote
3 answers
2k views

How do I make beef go soft for Indian beef curry?

1 vote
2 answers
224 views

Hand cranked food processors: do the blades go dull?

1 vote
0 answers
871 views

Baking sheet in air fryer, and alternatives

1 vote
1 answer
218 views

Buttering bread using silicone cooking brush

1 vote
2 answers
311 views

How to give more earthy flavour to dishes?

1 vote
3 answers
222 views

Should I remove the vegetables I put in my brine for cooking again?

1 vote
1 answer
427 views

Is it possible to make sauerkraut ferment faster?

1 vote
1 answer
613 views

Spices very powdery when cooking

1 vote
1 answer
124 views

Why does using very unsaturated oil for seasoning cast iron make the coating brittle?

1 vote
1 answer
179 views

When is it better to get a knife professionally sharpened than buying a new knife?

0 votes
2 answers
181 views

Spreading out super thin pan cake batter

0 votes
1 answer
149 views

To hone and then sharpen or sharpen and then hone?

0 votes
1 answer
143 views

Coating chicken using an oil and spice rub

0 votes
1 answer
583 views

How to make distilled water? [closed]