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 Notable Question
Question with 2,500 views. This badge can be awarded multiple times.

earned this badge 8 times.
Would sous vide-ing tomatoes result in a deeply caramelised tomato sauce?
Awarded Aug 9 '18 at 14:20
What is the difference between a thickener and an emulsifier?
Awarded Mar 3 '18 at 2:17
Aiding the Maillard reaction: Baking Powder or Baking Soda?
Awarded Sep 21 '17 at 19:47
Problem cooking chicken wings with a bbq marinade
Awarded Oct 31 '16 at 0:49
How do I make instant chocolate powder from a chocolate bar?
Awarded Oct 16 '16 at 1:28
Is it advisable to season a chicken with salt after having brined it?
Awarded Sep 18 '16 at 19:01
Why do BBQ sauce recipes specify that you must cook the sauce?
Awarded Jan 15 '16 at 15:41
A question about browning meat for spaghetti bolognese
Awarded Dec 4 '15 at 22:04

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