Stefano

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visits member for 1 year, 7 months
seen May 18 at 20:05
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34 Answers

newest activity votes
20
How to properly sauté mushrooms so that they don't release water?
8
Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
8
What is the correct internal temperature for rabbit meat?
8
Is it worth tearing lettuce for salad?
7
Is slow cooking for 24+ hours safe?
7
I left stock out to cool overnight. Is it safe to use?
6
Is a vacuum strictly necessary for sous-vide cooking?
4
Preventing Crystalised Dairy Ice Cream
4
What does it mean when a recipe calls for coring a tomato?
4
What can I use to replace the tomato juice in gazpacho?
4
How do I make the beef in my beef stroganoff more tender?
3
How can I speed up cooking risotto?
3
What's the point of using sugar in savory dishes?
3
How can I get homemade yoghurt to thicken properly?
3
Are heads of shrimps safe to eat in US?
2
Substitute rabbit in chicken recipes?
2
Is there a way to make falafel without deep frying?
2
Is it bad to cook frozen meat without waiting it to be unfrozen?
1
How to stop meatballs falling apart when frying
1
How to thicken a white wine sauce to drizzle over prawns?
1
Complementary taste to elderberry ice cream?
1
What is the correct temperature when extracting saffron flavour?
1
Is it true that smell is lost flavor?
1
My salmon burgers are bland
1
How to substitute eggs in homemade pasta?
1
Is lavender used to season food?
1
How is the lamb meat made in lamb gyros?
1
what are some good Pecorino Romano combinations? (see food intolerances inside, please)
1
How do I deal with silverskin in a steak without trimming away all the fat?
0
How should I cook skate wings
1 2