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moscafj

Philadelphia, PA, USA

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62
Test if two foods are the same
cooking.stackexchange.com

58
What is a clove of garlic?
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55
Confused about cayenne pepper, chili powder and paprika
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54
Can a pizza stone be fixed after soap has been used to clean it?
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42
Onion and Garlic, a no-no?
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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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35
Why should I cook the flour first when making bechamel sauce?
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34
Can I use rice wine vinegar in risotto?
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33
How do I add a strong “onion flavor” to the biryani (in restaurant style)?
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33
Why is black pepper both grey and black?
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33
Why throw pizza dough besides for show?
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31
Why didn't microwaving a stainless steel spoon set my kitchen on fire?
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27
How to fry ground beef so it is well-browned
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26
How to tell when roasted bell peppers are ready to skin?
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26
Is it safe to store dry food products under the sink?
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24
What does it mean to overmix?
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22
How do you funnel food off a cutting board?
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22
Advice for making/keeping shredded chicken moist?
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21
Why do my fried eggs start browning very fast?
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21
What is the appearance of expired brown sugar?
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21
What, if at all, is the difference of cooking an egg on high or low heat?
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19
Does using a heavy based cook pot stop things from burning on the bottom?
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19
Can I peel a mandarin orange like the commercial canners do?
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19
What to do with a failed cake?
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18
What qualities to look for in a cut of beef destined for “well done”?
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18
Sous vide chicken without an internal temperature of 165 °F (75 °C)
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18
Why did my rum cake turn black?
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18
In general, would I need to season a meat when making a sauce?
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17
Can I give my friend the sour dough “throw away” as a starter to their sourdough starter?
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