Eric Hu

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visits member for 1 year, 10 months
seen May 13 at 3:55
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41 Answers

newest activity votes
1
Sousvide seafood for sushi
3
Why do the inserts in pasta pots not go all the way to the bottom?
5
How can I make my turkey gravy look darker and richer?
3
On an electric stove, does the smaller burner produce fewer BTUs than the larger burner?
-1
Can I freeze stock and can later?
2
How do I prevent burning the bottom of the bread when cooking over a campfire?
2
Make Jello as firm as agar-agar
2
Pickles are really salty (lactic fermenation)
2
Storing unused portion of red onion
6
How can I smoothly sugar the rim?
3
Any tips on crushing garlic for alioli?
5
Cooking messy foods in a bamboo steamer without a cleaning nightmare
3
What can I do to prolong vegetable and meat freshness in the freezer?
1
What can I do about excessive lime flavor in a pork roast?
1
Will hard boiled eggs absorb salt through the shell?
2
Chocolate-Flavored Cheese
2
Why do short pie bases require chilling before baking?
0
flexible food grade plastics that won't melt at 105 C
7
When making french press coffee, what is the purpose of blooming the grounds?
2
What temperatures do low-medium-high on the stove correspond to?
1
What actual effect does a Parmesean rind added to soup have?
0
Dehydrating fruit without a microwave
3
How do you tell if a cheese rind is edible?
1
What to do with mochi…this version is white, hard and puck-like in shape?
2
What's the best way to learn what each seasoning is?
0
How do I get the flaky top on ooey gooey butter bars?
1
Is it OK to marinate chicken and pork together?
4
Why are my (italian Whole foods) sausages still pink inside?
6
What is the purpose of oil or butter in bread?
5
Save meat from chicken broth?
1 2