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Popular Question

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earned this badge 13 times.

How do I finely process/puree a large amount of chillies?

Awarded Jan 6, 2021 at 21:45

Brining multiple chickens

Awarded Jul 15, 2020 at 2:18

Does Paprika extract actually taste of Paprika?

Awarded May 21, 2020 at 7:00

How do I sous-vide a shoulder of lamb?

Awarded Aug 21, 2018 at 21:30

Cooking lamb that falls off the bone

Awarded Jan 16, 2017 at 17:15

Would sous vide-ing tomatoes result in a deeply caramelised tomato sauce?

Awarded Jan 5, 2017 at 0:11

What is the difference between a thickener and an emulsifier?

Awarded Nov 10, 2016 at 4:15

Aiding the Maillard reaction: Baking Powder or Baking Soda?

Awarded Jun 25, 2016 at 22:40

Is it advisable to season a chicken with salt after having brined it?

Awarded Jan 14, 2016 at 22:02

Why do BBQ sauce recipes specify that you must cook the sauce?

Awarded Jan 13, 2016 at 18:35

Problem cooking chicken wings with a bbq marinade

Awarded Jun 13, 2015 at 19:29

How do I make instant chocolate powder from a chocolate bar?

Awarded Jun 9, 2015 at 13:39

A question about browning meat for spaghetti bolognese

Awarded Jan 6, 2015 at 13:36

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