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seen Jul 28 at 12:37

Jul
8
answered What natural emulsifier can I use for almond milk?
Jun
23
answered When is it OK to cook a burger medium?
Jun
12
answered What's the best way to strain stock?
May
21
answered Why use clarified butter in a bearnaise
Nov
3
answered Can Calcium Chloride be Used to Prevent Lentils from Bursting?
Nov
3
answered Best way to Sous vide two steaks to different temperatures
Sep
17
answered How can I make my sourdough crust chewier?
Aug
20
answered Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
Aug
7
answered Quick pressure release vs natural pressure release
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