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Jul
17
awarded  Notable Question
Jul
9
awarded  Yearling
May
21
awarded  Nice Answer
Apr
16
revised Keeping noodles from absorbing all the soup
Eat/suck -> soak
Apr
16
suggested approved edit on Keeping noodles from absorbing all the soup
Apr
9
awarded  Good Answer
Feb
16
revised How does rub or marinade actually seep into meat?
seap=> seep, penetarate => penetrate
Feb
16
suggested approved edit on How does rub or marinade actually seep into meat?
Jan
22
revised How do I cook ribs Chinese style?
edited tags
Nov
6
revised Canadian meat/fat “candy”
A wiki link that does work.
Nov
6
revised Does it take a special type of blender to make smoothies?
Fix broken link
Nov
6
suggested approved edit on Canadian meat/fat “candy”
Nov
1
awarded  Nice Answer
Oct
22
comment Boiling Chicken Breast (or any meat) before cooking to cook evenly
My brother is a chef who learned his trade at the top restaurant at Gleneagles (and other places). He was taught to gently poach the chicken prior to final cooking in a pan. He used to cook for me and my friends sometimes, his panfried chicken cooked in this way was always moist and succulent.
Jul
9
awarded  Yearling
Jul
9
awarded  Yearling
Apr
15
awarded  Popular Question
Apr
14
awarded  Excavator
Apr
14
revised Recreating New York street vendors' “halal chicken over rice”
Pointed broken links at archive.org snapshots and removed completely dead links
Apr
14
comment Why does my bread burn at the bottom before it is done?
Buying and oven thermometer is good advice. I can't believe how far out the temp knob settings on my electric fan assisted oven were from reality.