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Top Questions
159
votes
What is the reason that the value “47” is so popular in electrical engineering?
component-selection
history
passive-components
asked May 2 '13 at 20:47
electronics.stackexchange.com
46
votes
Initializing ArrayList with constant literal
c#
.net
.net-micro-framework
asked Nov 12 '09 at 15:36
stackoverflow.com
17
votes
How can you recognize cold milk that has gone bad or is about to?
milk
spoilage
asked Apr 15 '13 at 18:28
cooking.stackexchange.com
16
votes
What part of the fan blade actually does the noise generation?
fluid-dynamics
acoustics
everyday-life
noise
asked Jul 3 '13 at 17:08
physics.stackexchange.com
16
votes
How to implement a self tuning PID-like Controller
microcontroller
control-system
pid-controller
convolution
asked Nov 28 '12 at 16:42
electronics.stackexchange.com
13
votes
what makes red tomato sauce turn orange in colour?
food-science
tomatoes
italian-cuisine
chemistry
asked Apr 30 '13 at 14:40
cooking.stackexchange.com
12
votes
How to know whether a coconut is ripe or rancid before buying
food-safety
ingredient-selection
coconut
asked Mar 22 '13 at 13:41
cooking.stackexchange.com
11
votes
How do you cook calamari / squid and avoid making it tough?
frying
cooking-time
seafood
asked Mar 15 '13 at 2:50
cooking.stackexchange.com
11
votes
If salt dehydrates the meat, then why would brining make it more juicy as a whole?
food-science
marinade
brining
asked Mar 19 '13 at 20:53
cooking.stackexchange.com
11
votes
The electricity grid: what keeps small power generators from being 'driven' by large ones?
power
high-voltage
generator
line-power
asked May 14 '13 at 19:43
electronics.stackexchange.com
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Top Answers
167
Access is denied when attaching a database
stackoverflow.com
18
Fresh milk curdles when added to hot coffee and tea
cooking.stackexchange.com
17
Why use liquid nitrogen to make ice cream?
cooking.stackexchange.com
15
How can you recognize cold milk that has gone bad or is about to?
cooking.stackexchange.com
14
Is there much of a difference between organic vs. regular olive oil?
cooking.stackexchange.com
13
What ingredient in Italian bread gives it that great taste?
cooking.stackexchange.com
11
what makes red tomato sauce turn orange in colour?
cooking.stackexchange.com
11
Should homemade lasagna be frozen cooked or uncooked?
cooking.stackexchange.com
11
I boiled dry my 18/10 ss pot, is it damaged and unsafe to cook with now
cooking.stackexchange.com
11
Must rice always be cooked with some oil or lard?
cooking.stackexchange.com
11
Why do you need eggs when making icecream?
cooking.stackexchange.com
11
Make espresso in office kitchen- just have a kettle and microwave?
cooking.stackexchange.com
10
Flour alternatives for roux
cooking.stackexchange.com
10
Finding the Right Coffee Grind
cooking.stackexchange.com
10
Is Turkish coffee grinding finer than Espresso grinding?
cooking.stackexchange.com
10
Is fresh cod with worms safe to eat?
cooking.stackexchange.com
10
Why do most sandwich makers have a triangular shape?
cooking.stackexchange.com
9
jqPlot bar chart width
stackoverflow.com
9
Why MAX232 works without any capacitors?
electronics.stackexchange.com
9
Why does instant coffee have less caffeine?
cooking.stackexchange.com
9
Should I use whole eggs or only yolks in Spaghetti alla Carbonara?
cooking.stackexchange.com
9
What special knowledge or skills about coffee do baristas have?
cooking.stackexchange.com
9
Can you make latte-art with a panarello wand?
cooking.stackexchange.com
8
Is overclocking legal?
superuser.com
8
Coloring colored ice-cream
cooking.stackexchange.com
8
Why would IQF shrimp say “do not force thaw under running water”?
cooking.stackexchange.com
8
Is it possible to do sous vide cooking in a crock pot?
cooking.stackexchange.com
8
How would I go about recreating beef/hamburger taste/umami, strictly vegan?
cooking.stackexchange.com
8
When should you sweat mirepoix, and when should you sauté it?
cooking.stackexchange.com
8
Is it dangerous or unhygienic to deshell an egg over the bin?
cooking.stackexchange.com
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