Bruce Goldstein

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stack exchange network profile network profile
2,071 reputation
619
bio website cooking.stackexchange.com
location Maryland
age 44
visits member for 1 year, 5 months
seen Jan 29 at 18:00
stats profile views 50

Dedicated foodie (when not at work)


51 Answers

newest activity votes
2
Bake brownies by 2 different ways, what changes?
1
What is a good way for a beginner to start sous vide cooking?
1
Tomato pasta sauce splits. Why?
2
Does searing cause more or less oil to be absorbed than frying?
3
Eggs Benedict using Goats milk butter
0
What can I do with a large amount of glacé cherries?
6
Is it okay for cork to look a bit “moldy”?
3
Can I bake a quiche with a flaky crust?
7
Why marinade meat with acid or enzymes?
3
How to best store cocoa powder?
12
Does adding salt when soaking dry beans toughen or soften the skin of the bean?
4
Using other liquid than water when making stock
2
How should a washed rind cheese be stored in the refrigerator?
10
Why skim “scum” from the surface of a simmering stock?
1
Sponge That Keeps Vegetables Fresh?
3
Curing bacon with a wet brine, without nitrates
1
What are the (most common) different ways to thicken sauces and gravies?
8
Is deep-frying silicone oil safe for home use?
10
How to make deep fried beer?
4
Are ladyfingers and Genoise made the same way?
1
Stirring butter toffee mixture while cooking
0
need flavors for trio of ice cream toppings tweeked
2
Cleaning habanero oils off of tools
0
Why does Béarnaise separate as opposed to crème brûlée or lemon curd?
3
Unsure why foam sauce doesn't hold
5
Does adding oil to pasta water reduce the tendency to boil over?
2
By what method, other than heat, can I cause the alcohol in a liquid to evaporate?
4
Use of pizza stone in gas oven
2
Does the alcohol in wine affect cooking process?
11
What makes a souffle rise?
1 2