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seen Jul 25 at 15:56

Mar
14
answered How to make agar less brittle
Jan
24
answered Would pressure cooking stock create a different result?
Oct
25
answered How long does breakdown of collagen etc. take for sirloin cooked sous vide?
Oct
22
answered How can I improve sealing of bags for sous vide?
Oct
9
answered Chicken breast sous vide: Time in fridge matters?
Aug
2
answered What is this technique where they add a thick sauce and spread it out with the back of a spoon
Aug
2
answered Too much sugar in soup — how to make it less cloying?
Jun
7
answered island cheese - azorean (or portugese)
May
27
answered Could I add butter to single cream to make whipped/double cream?
Mar
6
answered Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
Nov
23
answered Preventing Crystalised Dairy Ice Cream
Oct
12
asked Can Calcium Chloride be Used to Prevent Lentils from Bursting?
Oct
12
answered How to thicken a white wine sauce to drizzle over prawns?
Oct
10
answered How to properly sauté mushrooms so that they don't release water?
Oct
5
answered Is slow cooking for 24+ hours safe?
Oct
1
answered Complementary taste to elderberry ice cream?
Sep
14
answered What is the correct internal temperature for rabbit meat?
Sep
12
answered How can I get homemade yoghurt to thicken properly?
Sep
11
answered What is the correct temperature when extracting saffron flavour?
Aug
9
answered Is a vacuum strictly necessary for sous-vide cooking?