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Feb 6 |
awarded | Notable Question |
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Nov 30 |
awarded | Popular Question |
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Oct 17 |
awarded | Popular Question |
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Sep 4 |
awarded | Popular Question |
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Aug 25 |
awarded | Popular Question |
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Jan 1 |
comment |
what's a good technique for pasteurizing eggs? love this - thanks! just wondering if it's mostly surface bacteria we're killing then is there a risk of re-contamination from handling the eggs before & after the process? I went nuts with the hand-sanitiser to be sure! |
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Dec 31 |
revised |
What is Molecular Gastronomy? Fixed title typo |
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Dec 31 |
suggested | suggested edit on What is Molecular Gastronomy? |
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Oct 16 |
awarded | Yearling |
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Oct 16 |
comment |
Can I re-freeze fruit? That's the reassurance I was looking for, thanks! I'm making a Raspberry Ale, so the fruit does not need to be intact at all. |
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Oct 16 |
accepted | Can I re-freeze fruit? |
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Oct 16 |
asked | Can I re-freeze fruit? |
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Jul 22 |
accepted | What flavour can cut through salt? |
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Jul 22 |
comment |
What flavour can cut through salt? Thanks for the detailed answer. I added some lemon juice and it worked a treat. |
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Jul 21 |
asked | What flavour can cut through salt? |
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Jul 6 |
awarded | Nice Question |
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Jul 6 |
awarded | Editor |
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Jul 6 |
revised |
What is the hottest part of a chili/chilli/chile pepper? switched to US spelling in the article, with international variants in the subject for best SEO |
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Jul 6 |
awarded | Cleanup |
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Jul 6 |
revised |
What is the hottest part of a chili/chilli/chile pepper? rolled back to a previous revision |
