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visits member for 2 years, 9 months
seen Aug 27 at 2:55

The name refers to my past work experience as a certified chef.


Mar
9
answered Why would IQF shrimp say “do not force thaw under running water”?
Feb
1
answered Mystery “organ” on the underside of chicken thighs?
Dec
8
answered How much bones can be used in an 11 liter stock pot?
Dec
8
answered What is the effect of poaching fish in milk?
Dec
8
answered How can I grind coffee without a coffee grinder?
Sep
21
answered How do restaurants chop up garlic?
Jun
6
answered Is it worth tearing lettuce for salad?
Apr
24
answered What determines whether a sherbet will set or not?
Mar
18
answered Do the cup cakes bake faster in a 24 hole cup cake tray rather than a 12 hole cup cake tray?
Mar
18
answered What is the fastest appliance/utensil to cream butter and sugar with?
Mar
14
answered How can I ensure food safety if my cooking utensils have touched raw meat?
Mar
6
answered Did I make butter, or something else?
Mar
6
answered What is the difference between pizza sauce and spaghetti sauce?
Mar
4
answered Reason(s) for not making stock with oily fish (salmon)?
Mar
1
answered Tips for Creating a Creamy and Smooth Sorbet
Mar
1
answered Why does a white sauce (bechamel,veloute) sometimes turn grey?
Feb
21
answered What's the difference between broccoli from China and broccoli from Australia?
Feb
15
answered Replace the mouthfeel of consommé in vegetarian soup?
Feb
14
answered How to steam clams?
Feb
14
answered How do I know if my meat thermometer is ovenproof?