User User65535

20 votes

5 answers

6k views

What is going on genetically that restricts the number of generations a yogurt starter will last?

asked Jan 28 at 10:04

18 votes

2 answers

2k views

Are there tables of wastage rates for different fruit and veg?

asked Mar 3, 2023 at 11:49

17 votes

5 answers

8k views

Why is there so much salt in cheese?

asked Sep 3 at 7:38

11 votes

1 answer

4k views

Why do my breadmaker loaves rise unevenly top to bottom

asked Oct 24, 2023 at 12:39

10 votes

9 answers

6k views

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

asked Feb 5 at 11:18

7 votes

2 answers

4k views

Why do most people use old white cabbage for coleslaw?

asked Nov 1, 2023 at 9:21

7 votes

3 answers

3k views

Is there an easy way to store yogurt and have it maintain its consistency?

asked May 14 at 17:51

6 votes

3 answers

625 views

Does it matter where you put things in the microwave?

asked Jun 30 at 5:43

5 votes

1 answer

459 views

Do you have to worry about parasites in fish bought in the UK?

asked May 18, 2023 at 9:16

4 votes

2 answers

377 views

What is the distinction between baking and roasting?

asked Jun 3, 2022 at 14:25

3 votes

3 answers

284 views

What is it about Malthouse flours that makes them so "special"?

asked Nov 17, 2023 at 7:19

3 votes

1 answer

218 views

What are the considerations in deciding which way up to roast a bird?

asked Nov 20, 2023 at 17:59

3 votes

1 answer

87 views

Where on the S Curve are the recommended yogurt fermentation times?

asked Feb 3 at 8:45

2 votes

0 answers

135 views

Is frozen Pacific Salmon wild?

asked May 7 at 8:43

2 votes

1 answer

958 views

How to tell if natto is correctly fermented?

asked Jul 12, 2022 at 14:46

2 votes

4 answers

579 views

Why is part baked wholemeal bread not readily available to the consumer?

asked Apr 25, 2023 at 11:34

2 votes

2 answers

364 views

Can you do the Maillard reaction in bulk, and store the result for later use?

asked May 10, 2023 at 13:11

1 vote

1 answer

144 views

Have the rules about the labelling of sugar content of drinks become more lax in the last year or two?

asked Oct 23, 2023 at 13:41

1 vote

3 answers

544 views

What would cause a temperature limit of 220 °C for a frying pan in the oven?

asked May 4, 2023 at 15:57

1 vote

1 answer

163 views

Does applying meat juices to roasts make them more moist?

asked Nov 21, 2023 at 10:37

1 vote

0 answers

38 views

Does diastatic malt flour vary greatly in enzymatic activity?

asked Jul 25 at 19:00

0 votes

0 answers

130 views

Is there a procedure for making young "hard" cheese?

asked Sep 4 at 10:34

0 votes

0 answers

55 views

Why does adding too much DIAX make bread like Soreen malt loaf?

asked Oct 17 at 11:36

0 votes

1 answer

107 views

How much nutrient does yeast need?

asked Dec 8 at 14:48

0 votes

2 answers

212 views

Is hydrolyzed vegetable protein available in consumer quantities?

asked Apr 13, 2022 at 17:57

Stack Exchange Network

25 Questions

What is going on genetically that restricts the number of generations a yogurt starter will last?

Are there tables of wastage rates for different fruit and veg?

Why is there so much salt in cheese?

Why do my breadmaker loaves rise unevenly top to bottom

What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?

Why do most people use old white cabbage for coleslaw?

Is there an easy way to store yogurt and have it maintain its consistency?

Does it matter where you put things in the microwave?

Do you have to worry about parasites in fish bought in the UK?

What is the distinction between baking and roasting?

What is it about Malthouse flours that makes them so "special"?

What are the considerations in deciding which way up to roast a bird?

Where on the S Curve are the recommended yogurt fermentation times?

Is frozen Pacific Salmon wild?

How to tell if natto is correctly fermented?

Why is part baked wholemeal bread not readily available to the consumer?

Can you do the Maillard reaction in bulk, and store the result for later use?

Have the rules about the labelling of sugar content of drinks become more lax in the last year or two?

What would cause a temperature limit of 220 °C for a frying pan in the oven?

Does applying meat juices to roasts make them more moist?

Does diastatic malt flour vary greatly in enzymatic activity?

Is there a procedure for making young "hard" cheese?

Why does adding too much DIAX make bread like Soreen malt loaf?

How much nutrient does yeast need?

Is hydrolyzed vegetable protein available in consumer quantities?