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AdamO
  • Member for 9 years, 10 months
  • Last seen more than a month ago
22 votes
5 answers
7k views

How to replace booze in eggnog?

13 votes
6 answers
5k views

Are cardamom husks edible?

8 votes
4 answers
26k views

How can I cultivate and store yeast?

7 votes
2 answers
2k views

How efficient is stock for protein extraction?

7 votes
8 answers
3k views

Dairy-free bechamel?

5 votes
1 answer
332 views

Does resting stew lead to more succulent meat?

5 votes
3 answers
1k views

Couldn't snap the bones in my chicken stock

5 votes
1 answer
460 views

Is aluminum pressure cooker reactive? Will it give "off" flavors?

4 votes
2 answers
1k views

How to extend holding time for poached eggs?

4 votes
2 answers
45k views

Green rhubarb safe and tasty for use like red?

3 votes
2 answers
333 views

Adjusting yeast and rise times in recipes

3 votes
3 answers
287 views

How to parcook a casserole?

3 votes
2 answers
1k views

Safe to make liqueur from tomato vines?

3 votes
2 answers
212 views

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

3 votes
2 answers
116 views

Alternative to fish stock

3 votes
1 answer
462 views

What is "compression" as a cooking technique?

2 votes
4 answers
2k views

What is processed meat?

2 votes
1 answer
2k views

Salt-crust bass tasted really bitter

1 vote
2 answers
29k views

dark black furrows in sweet potatoes

1 vote
1 answer
174 views

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

0 votes
3 answers
2k views

Sousvide seafood for sushi

0 votes
1 answer
82 views

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

0 votes
1 answer
177 views

What is salt baking?