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yossarian's user avatar
yossarian's user avatar
yossarian
  • Member for 13 years, 9 months
  • Last seen more than a month ago
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  • Atlanta, GA
11 votes
Accepted

What good substitutes for saffron exist?

11 votes
Accepted

Can red wine vinegar replace white wine vinegar?

11 votes
Accepted

Ways to bar-b-que and smoke Kangaroo

11 votes
Accepted

How can I know when a thick simple syrup is done cooking?

10 votes
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Should I peel kiwifruit?

10 votes
Accepted

Is it possible to oversoak wood chips for smoking?

10 votes
Accepted

What fuel (burning material) gives the best flavor to meat when barbequing?

10 votes
Accepted

Suitable oil for woking?

9 votes

How can I improve the presentation of the food I serve?

9 votes
Accepted

How do you correctly use a meat thermometer?

9 votes

Does it make sense to parboil spare ribs before you roast or grill them?

9 votes

Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?

8 votes

Can I use my oven for sous-vide

8 votes
Accepted

Looking for a recipe generator

8 votes

Which torch to buy for finishing sous vide meat? Butane or propane?

8 votes

What's the best way to clean a salad spinner?

8 votes
Accepted

What substances are good for spherification with algin?

8 votes
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"Keeping warm" tips

8 votes

How do you season/prepare a wood plank for Plank Grilling?

8 votes
Accepted

Good (cheaper) alternative to Vitamix Blender

8 votes
Accepted

How to cook a pot roast without it tasting like vegetables

7 votes

Are there food safety issues with sous-vide cooking?

7 votes
Accepted

Saving pasta water

7 votes

Is there a way to recover hardened Pecorino Romano?

7 votes
Accepted

Refrigerating olive oil

7 votes

Why do we peel carrots?

7 votes

How can I make a panna cotta based on Jelly bellys?

7 votes

Is there any way to sous-vide without a machine

7 votes
Accepted

What type of fish would be best suited for a trio pairing of sashimi, crudo and ceviche?

7 votes

Why do you put celery in a bloody mary?