Allison

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bio website allison.gryski.com
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visits member for 2 years, 4 months
seen Dec 29 '12 at 19:21
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bookish artist, exuberant baker, usability snob, discerning gourmandise, and occasional freelance dragon seeker.


54 Answers

newest activity votes
14
How can I reheat coffee without imparting bad flavor?
13
How do you make tomato paste?
11
How to make roux-based sauce thicker
11
What to serve at a cheese tasting?
11
How many cups of flour are there in a pound?
10
How do you make a cake lift equally and minimize doming?
9
How does one remove the “fishy flavor” from seafood?
8
What is the glaze on a bakery-style fruit tart?
8
How to complement a dish?
7
What are good techniques to prepare liver?
7
Leek ashes - why?
7
Why does baking bread in a closed pot make a good crust?
7
Why do “saute pans” have straight sides?
6
Why are my homemade lobster rolls so much worse than those at the restaurants whose recipes I'm using?
6
How can I know how long home-cooked food will stay good in fridge?
6
Does cooking wine go bad like regular wine?
6
What do you do with left over tomato paste?
5
Oil-like stain when cooking with gas
5
How do I prepare tofu so comes out like at Noodles & co
4
What can I use instead of corn syrup?
4
Why doesn't mayonnaise taste like pure oil?
4
Are there guidelines for choosing bread for a sandwich?
4
What do I need to know when moving from an electric hob to a gas hob
4
When to refrigerate bottled sauces?
4
How do I prevent food from sticking to a standard (non-coated) pan?
3
What are the benefits of Ceylon cinnamon over Chinese cinnamon?
3
How to defrost frozen pizza dough quickly?
3
How can I make this very low hydration bread more home baker friendly?
2
What are some good substitutes for salt for those on low sodium diets?
2
Need suggestions for ABSOLUTE beginner's cookbook
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