Adam S

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visits member for 2 years, 4 months
seen Sep 3 '11 at 0:10
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34 Answers

newest activity votes
8
How can I melt cheese for dipping?
7
Lunch meat is slimy on outside?
7
Which part of yellow cake batter gives it the yellow cake flavor?
6
How do you make tomato paste?
5
How can I recreate the flavour of instant ramen without the salt?
4
Why does my ice cream leave a waxy texture on the roof of my mouth?
4
Is it safe to eat a pork loin that has been refrigerated for 6 days?
4
Achieving perfection via manual drip-brew coffee method
3
How can I achieve the same flavor and texture as roasted garlic without an oven?
3
What do you use to measure the weight of ingredient?
3
Getting Potato and Turnip Patties to hold together… how?
3
Food that does not spoil, lightweight, energetic and balanced
3
Stew? Roast? Non-Braised Chicken?
3
What causes sticking and what can I do to reduce food sticking to my cast-iron skillet?
2
What can I do with batter that has lumpy sugar in it?
2
Does the point at which salt is added to a dish affect how the flavor is changed?
2
Can I partially bake a pie?
2
Safe to use some vanilla pods that have been fished out of another recipe?
2
How do cooks prepare risotto in a restaurant?
2
What is the purpose of tempering chocolate?
1
how to get a ciabatta with a more uniform shape
1
How do I know if a frying pan is suitable for a glass ceramic cooker?
1
Preparing breaded pork chops
1
What can I do with white rice to go with fried chicken?
1
How to prevent sticking and get a nice searing on scallops
1
How do I prevent food from sticking to a standard (non-coated) pan?
1
how do I make my goat cheese creamy?
0
Are there any 27" residential ovens that can accomodate a 3/4 sheet pan?
0
How should I boil green beans to keep them crisp?
0
Thick carbon layer on wok?
1 2