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Stack Exchange

moscafj

Philadelphia, PA, USA

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Top Questions
Top Answers
58
What is a clove of garlic?
cooking.stackexchange.com

55
Confused about cayenne pepper, chili powder and paprika
cooking.stackexchange.com

42
Onion and Garlic, a no-no?
cooking.stackexchange.com

38
Why is eating pretzels safe when they are bathed in lye?
cooking.stackexchange.com

34
Can I use rice wine vinegar in risotto?
cooking.stackexchange.com

33
How do I add a strong “onion flavor” to the biryani (in restaurant style)?
cooking.stackexchange.com

33
Why is black pepper both grey and black?
cooking.stackexchange.com

33
Why throw pizza dough besides for show?
cooking.stackexchange.com

31
Why didn't microwaving a stainless steel spoon set my kitchen on fire?
cooking.stackexchange.com

26
How to tell when roasted bell peppers are ready to skin?
cooking.stackexchange.com

26
Is it safe to store dry food products under the sink?
cooking.stackexchange.com

25
How to fry ground beef so it is well-browned
cooking.stackexchange.com

24
What does it mean to overmix?
cooking.stackexchange.com

22
How do you funnel food off a cutting board?
cooking.stackexchange.com

21
What is the appearance of expired brown sugar?
cooking.stackexchange.com

21
What, if at all, is the difference of cooking an egg on high or low heat?
cooking.stackexchange.com

19
Does using a heavy based cook pot stop things from burning on the bottom?
cooking.stackexchange.com

19
Can I peel a mandarin orange like the commercial canners do?
cooking.stackexchange.com

19
What to do with a failed cake?
cooking.stackexchange.com

18
What qualities to look for in a cut of beef destined for “well done”?
cooking.stackexchange.com

17
Does store bought barbecue sauce need to be heated/cooked before consumption?
cooking.stackexchange.com

16
Why does hot food placed in a picnic cooler keep cooking?
cooking.stackexchange.com

16
What is a good way to roast hazelnuts?
cooking.stackexchange.com

15
How can I portion out frozen cookie dough?
cooking.stackexchange.com

15
I never succeed in thickening sauces with pasta water. What am I doing wrong?
cooking.stackexchange.com

13
Using sugar when making pizza dough
cooking.stackexchange.com

13
Any reason to put cornmeal/semolina on hot pizza stone or steel?
cooking.stackexchange.com

13
Do I need to remove clove stems before grinding?
cooking.stackexchange.com

13
Why does processed meat contain preservatives, while canned fish needs not?
cooking.stackexchange.com

13
What makes black pepper strong or mild?
cooking.stackexchange.com

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