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AdamO

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18 Questions

Votes Activity Newest Views

votes

answers

views

How to replace booze in eggnog?

Dec 13 '17 at 7:05 Mr.x 21

votes

answers

24k

views

How can I cultivate and store yeast?

yeast

Jan 20 '18 at 16:19 BertieFox 1

votes

answers

views

How efficient is stock for protein extraction?

stock nutrient-composition

Jul 22 '14 at 15:52 Lin 253

votes

answer

203

views

Does resting stew lead to more succulent meat?

stews

Jul 31 '18 at 19:09 rumtscho♦ 107k

votes

answer

431

views

Is aluminum pressure cooker reactive? Will it give “off” flavors?

pressure-cooker

Oct 15 '13 at 7:20 Community♦ 1

votes

answers

views

Couldn't snap the bones in my chicken stock

stock

Jun 24 '13 at 23:22 Vince Bowdren 406

votes

answers

222

views

Adjusting yeast and rise times in recipes

baking yeast

Jun 21 '18 at 17:05 MeltedPez 2,510

votes

answers

168

views

How to parcook a casserole?

Nov 18 '15 at 16:45 Joe 69.5k

votes

answers

views

How to extend holding time for poached eggs?

eggs poaching

Apr 3 '15 at 16:59 Joe 69.5k

votes

answers

views

Safe to make liqueur from tomato vines?

tomatoes infusion

Sep 20 '14 at 17:49 Community♦ 1

votes

answers

42k

views

Green rhubarb safe and tasty for use like red?

rhubarb

Jul 31 '14 at 1:17 Community♦ 1

votes

answers

197

views

Can I “re-caramelize” meat after a failed braising attempt?

caramelization stews braising

Mar 7 '13 at 0:55 Cascabel♦ 56.7k

votes

answer

views

Salt-crust bass tasted really bitter

fish

Apr 23 '14 at 5:31 shipmaster 141

votes

answers

views

What is processed meat?

meat salt

Nov 20 '13 at 18:12 AdamO 1,502

vote

answer

139

views

Can spanikopita (or other phyllo foods) be prepped in advance?

storage

Apr 11 '18 at 17:38 Max 16.8k

vote

answers

27k

views

dark black furrows in sweet potatoes

food-safety sweet-potatoes

Aug 10 '13 at 12:58 Community♦ 1

votes

answers

views

Sousvide seafood for sushi

sous-vide sushi

Oct 28 '14 at 21:54 moscafj 52.2k

votes

answer

views

Does freezing sap freshness? Will acids bring the flavor back?

freezing

Apr 2 '14 at 21:20 SAJ14SAJ 71.2k

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18 Questions

How to replace booze in eggnog?

How can I cultivate and store yeast?

How efficient is stock for protein extraction?

Does resting stew lead to more succulent meat?

Is aluminum pressure cooker reactive? Will it give “off” flavors?

Couldn't snap the bones in my chicken stock

Adjusting yeast and rise times in recipes

How to parcook a casserole?

How to extend holding time for poached eggs?

Safe to make liqueur from tomato vines?

Green rhubarb safe and tasty for use like red?

Can I “re-caramelize” meat after a failed braising attempt?

Salt-crust bass tasted really bitter

What is processed meat?

Can spanikopita (or other phyllo foods) be prepped in advance?

dark black furrows in sweet potatoes

Sousvide seafood for sushi

Does freezing sap freshness? Will acids bring the flavor back?