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FuzzyChef

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@fuzzychef

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Top Questions

Where did the thin, smooth plastic spatulas go?

equipment asked Oct 31 '11 at 5:43

cooking.stackexchange.com

What's the difference between masa for tortillas and for tamales?

dough ingredient-selection mexican-cuisine corn tamales asked May 4 '12 at 3:52

cooking.stackexchange.com

Is baking by weight really more accurate?

baking measurements asked Oct 11 '11 at 5:35

cooking.stackexchange.com

Coffee foam vs. Tea foam

food-science coffee tea drinks chemistry asked Dec 4 '11 at 18:18

cooking.stackexchange.com

Is there any way to make jack-o-lantern pumpkins worth eating?

pumpkin squash asked Oct 31 '18 at 5:41

cooking.stackexchange.com

Why fry a teaspoon of dal to start an Indian dish?

indian-cuisine curry asked Mar 5 '18 at 1:58

cooking.stackexchange.com

What are these silver “sporks” for?

utensils asked May 6 at 0:47

cooking.stackexchange.com

Best way to hold deep-fried foods?

deep-frying reheating asked Jan 10 '12 at 6:20

cooking.stackexchange.com

“Instant” leftover rice? Making leftover-like rice without the wait? (as in for fried rice)

rice asked Jan 31 '12 at 6:17

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How long does it take botulism spores to germinate in the fridge?

food-safety food-preservation sous-vide botulism asked Oct 29 '11 at 18:33

cooking.stackexchange.com

Top Answers

Explanation of JSONB introduced by PostgreSQL

stackoverflow.com

Why do you need to heat the pan before heating the olive oil?

cooking.stackexchange.com

Why did flatbread dominate the Middle East but Europe adopted raised breads?

cooking.stackexchange.com

How did people transport food before aluminium foil was invented?

cooking.stackexchange.com

PostgreSQL's schemas for multi-tenant applications

stackoverflow.com

Heating Margarine in Pan = loss of calories?

cooking.stackexchange.com

Can I deep fry food in butter instead of vegetable oil?

cooking.stackexchange.com

Cooking Scrambled Eggs ends up with excess liquid

cooking.stackexchange.com

Aggressive Autovacuum on PostgreSQL

dba.stackexchange.com

Preserving culinary oils

cooking.stackexchange.com

“Indian Spicy” vs. “Thai Spicy”

cooking.stackexchange.com

What is the Purpose of Using Onions in (Almost) Every Soup Recipe?

cooking.stackexchange.com

Is a “cup” on a coffee maker always 6 oz? Is this a standard in the US?

cooking.stackexchange.com

How do I tone down the intensity of raw onion?

cooking.stackexchange.com

When is a Utility Knife to be preferred over a Chef's or a Paring knife?

cooking.stackexchange.com

How does one stop sushi seaweed wrapping being too chewy?

cooking.stackexchange.com

Can I safely clean/eat harvested foods that have aphids on them?

cooking.stackexchange.com

Why has the American cowboy fashion/culture persisted until our current decade?

history.stackexchange.com

Meat Substitutes

cooking.stackexchange.com

What oils are suitable for Indian cooking (i.e. extended frying duration)?

cooking.stackexchange.com

Why don't we make coffee in the same way we make tea?

cooking.stackexchange.com

What is the conversion rate between dry beans to cans of beans?

cooking.stackexchange.com

How do I effectively rub spices into fish?

cooking.stackexchange.com

How to cook squid to get rid of the 'urine' flavor? What causes that flavor?

cooking.stackexchange.com

Mortar and Pestle: Granite vs Porcelain

cooking.stackexchange.com

Are there any negative effects to kneading bread dough longer?

cooking.stackexchange.com

Could a hand grenade be effective against a band of medieval knights?

worldbuilding.stackexchange.com

Using Canned San Marzano Tomatoes Vs. Regular Canned Tomatoes

cooking.stackexchange.com

What's the point of long/complex sourdough feeding techniques?

cooking.stackexchange.com

How can I use these new findings on tomatoes to my advantage?

cooking.stackexchange.com