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Top Questions

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

Initializing ArrayList with constant literal

c# .net .net-micro-framework asked Nov 12 '09 at 15:36

stackoverflow.com

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

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

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

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

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

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

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

How Should WiFi Passwords be securely stored on IOT (embedded) devices?

encryption passwords embedded-system asked Jan 21 '16 at 15:26

security.stackexchange.com

Top Answers

Access is denied when attaching a database

stackoverflow.com

Fresh milk curdles when added to hot coffee and tea

cooking.stackexchange.com

Why use liquid nitrogen to make ice cream?

cooking.stackexchange.com

How can you recognize cold milk that has gone bad or is about to?

cooking.stackexchange.com

Is there much of a difference between organic vs. regular olive oil?

cooking.stackexchange.com

What ingredient in Italian bread gives it that great taste?

cooking.stackexchange.com

Must rice always be cooked with some oil or lard?

cooking.stackexchange.com

Make espresso in office kitchen- just have a kettle and microwave?

cooking.stackexchange.com

Why do you need eggs when making icecream?

cooking.stackexchange.com

Should homemade lasagna be frozen cooked or uncooked?

cooking.stackexchange.com

Finding the Right Coffee Grind

cooking.stackexchange.com

Why do most sandwich makers have a triangular shape?

cooking.stackexchange.com

Is fresh cod with worms safe to eat?

cooking.stackexchange.com

I boiled dry my 18/10 ss pot, is it damaged and unsafe to cook with now

cooking.stackexchange.com

Flour alternatives for roux

cooking.stackexchange.com

Why MAX232 works without any capacitors?

electronics.stackexchange.com

Is Turkish coffee grinding finer than Espresso grinding?

cooking.stackexchange.com

Why does instant coffee have less caffeine?

cooking.stackexchange.com

What special knowledge or skills about coffee do baristas have?

cooking.stackexchange.com

Can you make latte-art with a panarello wand?

cooking.stackexchange.com

jqPlot bar chart width

stackoverflow.com

Is overclocking legal?

Do coffee and tea need to be agitated while brewing?

cooking.stackexchange.com

When should you sweat mirepoix, and when should you sauté it?

cooking.stackexchange.com

Substitute to milk in coffee?

cooking.stackexchange.com

Is it dangerous or unhygienic to deshell an egg over the bin?

cooking.stackexchange.com

Coloring colored ice-cream

cooking.stackexchange.com

Is it possible to do sous vide cooking in a crock pot?

cooking.stackexchange.com

Why would IQF shrimp say “do not force thaw under running water”?

cooking.stackexchange.com

How would I go about recreating beef/hamburger taste/umami, strictly vegan?

cooking.stackexchange.com