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earned this badge 13 times.
How do I finely process/puree a large amount of chillies?
Awarded Jan 6 at 21:45
Brining multiple chickens
Awarded Jul 15 '20 at 2:18
Does Paprika extract actually taste of Paprika?
Awarded May 21 '20 at 7:00
How do I sous-vide a shoulder of lamb?
Awarded Aug 21 '18 at 21:30
Cooking lamb that falls off the bone
Awarded Jan 16 '17 at 17:15
Would sous vide-ing tomatoes result in a deeply caramelised tomato sauce?
Awarded Jan 5 '17 at 0:11
What is the difference between a thickener and an emulsifier?
Awarded Nov 10 '16 at 4:15
Aiding the Maillard reaction: Baking Powder or Baking Soda?
Awarded Jun 25 '16 at 22:40
Is it advisable to season a chicken with salt after having brined it?
Awarded Jan 14 '16 at 22:02
Why do BBQ sauce recipes specify that you must cook the sauce?
Awarded Jan 13 '16 at 18:35
Problem cooking chicken wings with a bbq marinade
Awarded Jun 13 '15 at 19:29
How do I make instant chocolate powder from a chocolate bar?
Awarded Jun 9 '15 at 13:39
A question about browning meat for spaghetti bolognese
Awarded Jan 6 '15 at 13:36

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