Stefano

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visits member for 1 year, 8 months
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36 Answers

newest activity votes
1
island cheese - azorean (or portugese)
jun 7 at 15:20
4
Could I add butter to single cream to make whipped/double cream?
may 27 at 22:18
1
How to stop meatballs falling apart when frying
mar 7 '12 at 9:35
8
Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
mar 6 at 11:09
20
How to properly sauté mushrooms so that they don't release water?
oct 10 at 20:51
4
Preventing Crystalised Dairy Ice Cream
nov 23 at 13:18
3
How can I speed up cooking risotto?
jun 11 '12 at 15:03
3
What's the point of using sugar in savory dishes?
apr 24 '12 at 11:09
1
How to thicken a white wine sauce to drizzle over prawns?
oct 12 at 12:04
7
Is slow cooking for 24+ hours safe?
oct 5 at 13:59
1
Complementary taste to elderberry ice cream?
oct 1 at 15:54
8
What is the correct internal temperature for rabbit meat?
sep 14 at 22:36
3
How can I get homemade yoghurt to thicken properly?
sep 12 at 10:52
1
What is the correct temperature when extracting saffron flavour?
sep 11 at 16:35
6
Is a vacuum strictly necessary for sous-vide cooking?
aug 9 at 22:36
4
What does it mean when a recipe calls for coring a tomato?
aug 9 at 13:39
7
I left stock out to cool overnight. Is it safe to use?
jul 12 '12 at 9:02
4
What can I use to replace the tomato juice in gazpacho?
jul 5 '12 at 13:41
2
Substitute rabbit in chicken recipes?
jun 14 '12 at 9:08
8
Is it worth tearing lettuce for salad?
jun 6 '12 at 13:29
1
Is it true that smell is lost flavor?
jun 2 '12 at 7:50
1
My salmon burgers are bland
may 23 '12 at 9:59
0
How should I cook skate wings
may 12 '12 at 7:50
1
How to substitute eggs in homemade pasta?
apr 30 '12 at 16:35
1
Is lavender used to season food?
apr 19 '12 at 14:10
-1
How long & at what temp do I cook stuffed pork sirloin roast?
apr 16 '12 at 13:43
4
How do I make the beef in my beef stroganoff more tender?
mar 21 '12 at 17:06
1
How is the lamb meat made in lamb gyros?
mar 7 '12 at 17:19
2
Is there a way to make falafel without deep frying?
mar 7 '12 at 17:17
0
Did I make butter, or something else?
mar 7 '12 at 12:05
1 2