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User65535
  • Member for 2 years, 2 months
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10 votes
9 answers
5k views

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

2 votes
1 answer
69 views

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

20 votes
5 answers
5k views

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

1 vote
1 answer
132 views

Does applying meat juices to roasts make them more moist?

3 votes
1 answer
147 views

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

3 votes
3 answers
192 views

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

7 votes
2 answers
4k views

Why do most people use old white cabbage for coleslaw?

11 votes
1 answer
3k views

Why do my breadmaker loaves rise unevenly top to bottom

1 vote
1 answer
141 views

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

4 votes
1 answer
285 views

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

2 votes
2 answers
289 views

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

1 vote
3 answers
344 views

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

2 votes
4 answers
422 views

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

19 votes
2 answers
2k views

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

2 votes
1 answer
689 views

How to tell if natto is correctly fermented?

4 votes
2 answers
290 views

What is the distinction between baking and roasting?

0 votes
2 answers
193 views

Is hydrolyzed vegetable protein available in consumer quantities?