A message from our CEO about the future of Stack Overflow and Stack Exchange. Read now.
Search type Search syntax
Tags [tag]
Exact "words here"
Author user:1234
user:me (yours)
Score score:3 (3+)
score:0 (none)
Answers answers:3 (3+)
answers:0 (none)
isaccepted:yes
hasaccepted:no
inquestion:1234
Views views:250
Sections title:apples
body:"apples oranges"
URL url:"*.example.com"
Favorites infavorites:mine
infavorites:1234
Status closed:yes
duplicate:no
migrated:no
wiki:no
Types is:question
is:answer
Exclude -[tag]
-apples
For more details on advanced search visit our help page
Results tagged with Search options answers only user 20118
2
votes
Just a question of flavor layers. Reducing the wine after deglazing will create some deeper flavoring. It will remove some of the wine's acidity and concentrate the flavor that will complement the s …
answered May 25 '16 by Max
2
votes
Maybe cut the paper in a circle and put directly over the meat in the pot. After that you put the foil over the pot and then the lid ? this: http://www.seriouseats.com/2016/04/how-to-make-a-parchme …
answered Jun 26 '17 by Max
1
vote
Unless you are making a vegetarian braisé, I would suggest not browning the vegetables. If you brown the vegetables and add them too early in the pot, then they will cook too much and be mushy in the …
answered Mar 1 '17 by Max