User Joe - Seasoned Advice

212 votes

7 answers

88k views

Translating cooking terms between US / UK / AU / CA / NZ

asked Jul 12, 2010 at 20:53

62 votes

13 answers

119k views

Why do we peel carrots?

asked Aug 12, 2010 at 2:42

31 votes

5 answers

10k views

What should I use for old recipes that call for 'buttermilk'?

asked Dec 14, 2016 at 18:03

16 votes

3 answers

6k views

Good breads for evening cooking?

asked Apr 20, 2011 at 17:46

13 votes

6 answers

25k views

Advice for gingerbread houses?

asked Oct 8, 2010 at 0:39

11 votes

5 answers

57k views

Secrets to making crystal clear gelatin?

asked Jan 22, 2014 at 17:28

11 votes

7 answers

4k views

How many different varieties of 'pancake' are there?

asked Mar 14, 2011 at 3:44

9 votes

3 answers

13k views

Gloves for newbies pulling sugar?

asked Jan 8, 2016 at 17:23

9 votes

1 answer

9k views

Overpressurizing a cream whipper?

asked Jan 10, 2011 at 2:51

8 votes

3 answers

528 views

What features should I consider when getting an ice cream or gelato machine?

asked Mar 11, 2011 at 0:48

6 votes

3 answers

4k views

Advice on time for cooking potatoes au gratin?

asked Feb 21, 2011 at 14:30

6 votes

2 answers

33k views

Estimating sugar & cream for a coffee service

asked Apr 5, 2012 at 15:55

6 votes

4 answers

3k views

Standardized symbols for marking food allergies / warnings?

asked Oct 24, 2012 at 12:52

5 votes

2 answers

7k views

Saving old chocolate

asked Sep 11, 2014 at 15:52

5 votes

2 answers

631 views

Shelf-stable "frosting" for a savory "gingerbread" house?

asked Nov 20, 2015 at 0:07

5 votes

2 answers

12k views

How can I grind teff? (without a grain mill)

asked Mar 30, 2018 at 2:16

4 votes

1 answer

793 views

Resources for cooking for Wilson's Disease?

asked Jan 24, 2017 at 18:08

4 votes

3 answers

2k views

What are good instructional cooking TV shows?

asked Jan 20, 2011 at 16:03

3 votes

1 answer

218 views

Resources for fridge buyers?

asked Mar 8, 2025 at 22:23

2 votes

4 answers

13k views

Flavorings for clear gelatin

asked Jan 15, 2014 at 23:31

2 votes

1 answer

1k views

How much should yeast rise?

asked Feb 15, 2014 at 16:44

0 votes

0 answers

180 views

Brown rice in an old rice cooker?

asked Jan 24, 2023 at 13:54

Stack Exchange Network

22 Questions

Translating cooking terms between US / UK / AU / CA / NZ

Why do we peel carrots?

What should I use for old recipes that call for 'buttermilk'?

Good breads for evening cooking?

Advice for gingerbread houses?

Secrets to making crystal clear gelatin?

How many different varieties of 'pancake' are there?

Gloves for newbies pulling sugar?

Overpressurizing a cream whipper?

What features should I consider when getting an ice cream or gelato machine?

Advice on time for cooking potatoes au gratin?

Estimating sugar & cream for a coffee service

Standardized symbols for marking food allergies / warnings?

Saving old chocolate

Shelf-stable "frosting" for a savory "gingerbread" house?

How can I grind teff? (without a grain mill)

Resources for cooking for Wilson's Disease?

What are good instructional cooking TV shows?

Resources for fridge buyers?

Flavorings for clear gelatin

How much should yeast rise?

Brown rice in an old rice cooker?