2,347 reputation
21238
bio website twitter.com/#!/…
location Netherlands
age 38
visits member for 4 years
seen Feb 4 at 12:13

Cooking a lot since 1993. http://twitter.com/#!/Tobiasopdenbrou


Sep
6
revised Deep frying - caloric-intake difference in saturated vs. unsaturated oil
added 3 characters in body
Sep
2
revised Dough(s) to hold moist oven dish contents
spelling
Sep
2
revised What are the main styles of pizza that are popular in America?
changed '3 rather well known' to 'these (rather well known)' as the list is mutable - and apparently not all are very well known.
Sep
1
revised Why do so many cheeses have artificial ingredients?
Cleaned the numbered list
Aug
30
revised Beef Wellington - how to get it (especially the pastry) right?
crepe paper -> a crepe; added 229 characters in body
Aug
26
revised Is there a way to prevent my Fruit Pie from getting runny?
added 44 characters in body
Aug
26
revised How To Tell When Corn is Done With Boiling
added 95 characters in body
Aug
16
revised Uses for stale bread?
added 12 characters in body
Aug
11
revised Are there benefits to using a lemon squeezer?
added sentence about orange juicer
Aug
11
revised Are there benefits to using a lemon squeezer?
added 595 characters in body
Aug
11
revised How to make my chicken noodle soup thicker?
added 57 characters in body
Aug
11
revised What's the numbering system for spaghetti and does it matter?
added 142 characters in body
Aug
10
revised What's the numbering system for spaghetti and does it matter?
added 194 characters in body
Aug
10
revised Possible to Cook with a Wok on an Electric Hot Plate?
edited body
Aug
5
revised Why does Brining help food to retain water, but adding salt will draw the moisture out?
edited tags
Jul
24
revised Timing cooking: methods / workflow
added 365 characters in body