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moscafj

Philadelphia, PA, USA

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65
What is a clove of garlic?
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64
How can I get a very thick or viscous paste (e.g. caramel, ganache, thick mayonnaise) into small-necked squeeze bottles without heating it up?
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63
Test if two foods are the same
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63
Is there a reason to not grate cheese ahead of time?
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63
I accidentally put my canned tuna in the fridge
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57
Can a pizza stone be fixed after soap has been used to clean it?
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56
Confused about cayenne pepper, chili powder and paprika
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54
Why do I need sugar syrup for slush?
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49
Is putting cold milk foam on hot coffee unsafe?
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49
Dispensing fair shares of inhomogeneous soup
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47
Onion and Garlic, a no-no?
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44
Why do you add the ingredients in sequences when stir frying?
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43
How is rare steak made safe to eat?
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38
Why is eating pretzels safe when they are bathed in lye?
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37
What kind of vegetable has pink and white concentric rings?
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37
What type of salt for sourdough bread baking?
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36
Substitute for onion sweetness?
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35
Why should I cook the flour first when making bechamel sauce?
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35
Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?
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34
Why throw pizza dough besides for show?
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34
Can I use rice wine vinegar in risotto?
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33
Fastest way to peel and dice vegetables?
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33
What are the tradeoffs between soy sauce and salt to pick when to use which between the 2?
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33
Why is black pepper both grey and black?
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33
How do I add a strong "onion flavor" to the biryani (in restaurant style)?
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31
My barista friend insists that coffee cups must be heated for better tasting coffee. Is there any science/data supporting this?
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31
Why didn't microwaving a stainless steel spoon set my kitchen on fire?
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31
What tasks require or work best with a knife point?
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30
How do HK restaurants keep wok-fried scallops white, with no visible sear marks?
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29
When trying to fry onions, the edges burn instead of the onions frying up
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