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seen Jun 26 at 3:08

Apr
20
revised Fastest or most efficient way to cook rice in a pot with a lid?
added 1 characters in body
Mar
20
revised Why do Duck eggs have longer expiry than Chicken Eggs?
deleted 44 characters in body
Mar
20
revised Why do Duck eggs have longer expiry than Chicken Eggs?
edited tags
Jan
25
revised Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?
add a VERY important not :-)
Jan
22
revised What is the lowest possible temperature for stewing meat?
corrected various versions of stefan to stefan and stefano to stefano :-)
Jan
22
revised What is the lowest possible temperature for stewing meat?
copy edit
Jan
22
revised What is the lowest possible temperature for stewing meat?
Add conclusion
Jan
22
revised What is the lowest possible temperature for stewing meat?
add sources as requested
Jan
12
revised Best way/temperature to get maillard reaction on meat/steak
some more metrics
Jan
4
revised How to pan sear a thin steak?
remove the warm part, not sure if it is good?
Dec
4
revised Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
Added section about spores
Dec
4
revised Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
clarify
Nov
8
revised How can I speed up cooking risotto?
Hum, math??
Nov
7
revised How can I speed up cooking risotto?
Added details for pressure cooking risotto
Nov
5
revised Are there any recipe ingredients that scale in a non-uniform manner?
added 5 characters in body
Nov
5
revised Are there any recipe ingredients that scale in a non-uniform manner?
added 167 characters in body
Nov
5
revised Are there any recipe ingredients that scale in a non-uniform manner?
added 167 characters in body
Oct
23
revised Can you make popcorn in a pressure cooker?
added 69 characters in body
Oct
23
revised How much salt is absorbed by meat during brining?
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