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What is sous vide?
asked by @amandahesser via @Food52Hotline over 2 years ago
Last answered over 2 years ago
- Tagged:
- Definitions
- preparation methods
- 4
  
  Answers
- 383
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What is the difference between lemon zest and lemon juice?
asked by @amandahesser via @Food52Hotline over 2 years ago
Last answered over 2 years ago
- Tagged:
- Definitions
- lemon zest
- lemon juice
- 3
  
  Answers
- 2,368
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What, exactly, is pickling salt? If a recipe calls for it, may I use instead a coarse sea salt to which no anti-caking agents or other substances...
AntoniaJames is a trusted source on Bread/Baking.
asked over 2 years ago
Last answered over 2 years ago
- Tagged:
- Definitions
- pantry
- substitutions
- 3
  
  Answers
- 1,977
  Views
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what is heavy cream? It by the milk and half and half? whippingcream? have always been confused by this. thanks!!!
asked by soonergirl over 2 years ago
Last answered over 2 years ago
- Tagged:
- Definitions
- cream types
- 2
  
  Answers
- 439
  Views
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What is the "reaction" I'm trying to avoid when instructed to use a nonreactive bowl?
asked by @theicp via @Food52Hotline over 2 years ago
Last answered over 2 years ago
- Tagged:
- Definitions
- cookware
- non-reactive bowl
- material comparison
- 3
  
  Answers
- 1,477
  Views
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