Chef Flambe

1,294 reputation

311

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

	1,294 reputation	bio	website		visits	member for	1 year, 4 months
311 badges		location			seen	Apr 17 at 5:58

44 Posts

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?