Bob

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visits member for 2 years, 9 months
seen Mar 7 at 13:51
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111 Answers

newest activity votes
15
How can I substitute or make soft brown sugar?
15
Timing an oven to start while I am out - but what about preheating?
14
What are the positive effects of adding celery to a sauce?
12
Questions about cookware set
11
Does a change in altitude affect baking time or temperature?
11
Books that explain the science of cooking?
11
Is it safe to cook with rainwater?
10
Is there any substitute for saltpeter / sodium nitrate in corned beef brine?
9
Why does prepackaged deli meat taste better when you take each slice and “fluff” it?
9
Collapsing soufflé
9
Is there any way to “Salt” unsalted cashew pieces?
9
Help with ground beef seasoning: flavors are weak
8
Does flaxseed oil need to be refrigerated?
8
culinary difference between dill and fennel
8
What should I do with a just-baked lasanga?
7
Ham and Pea Soup with whole dried peas instead of split peas?
7
Substituting Peppers
7
Unexplained Butterflied Roast Chicken Success
7
How can I improve the 2:1:1 margarita recipe?
6
Making juice from fresh fruit
6
A question of Fishmonger basics and fish processing and handling?
6
What are the fundamental sauces that every cook should know how to make?
6
How can I maximize the caffeine content of my coffee?
6
how long to cook a turkey per pound
6
Firm risotto using generic rice. Is it possible?
6
“Cooking” with acid (ceviche)
6
Safe pH range (acid vs base) for food
6
What is the best use for my unused pressure cooker?
5
What chemical(s) gives molasses its flavor so that it is used as an ingredient?
5
How can I maximize Wasabi flavor?
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