Seasoned Advice
Stefan's user avatar
Stefan's user avatar
Stefan's user avatar
Stefan
  • Member for 11 years, 1 month
  • Last seen more than 3 years ago
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24
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2
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16
Score
2
Posts
8
Posts %
12
Score
2
Posts
8
Posts %
11
Score
2
Posts
8
Posts %
11
Score
2
Posts
8
Posts %
8
Score
2
Posts
8
Posts %
6
Score
2
Posts
8
Posts %
Top posts
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All Questions Answers
Score Newest
answer
12
What is the lowest possible temperature for stewing meat?
Jan 22, 2013
answer
9
Are there any recipe ingredients that scale in a non-uniform manner?
Nov 5, 2012
answer
8
Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?
Jan 25, 2013
answer
7
How should I order unknown wines in a tasting
Jan 10, 2013
answer
5
Is there a compressed gas device designed specifically for creating infusions?
Jan 14, 2013
answer
4
long term wine storage
Jan 8, 2013
answer
4
Stewing beef - how long is too long?
Nov 20, 2012
answer
4
Fastest or most efficient way to cook rice in a pot with a lid?
Apr 20, 2013
answer
3
Can I sous-vide meat (at a temperature between 40ºF and 140ºF) for more than four hours?
Dec 3, 2012
question
3
Best way/temperature to get maillard reaction on meat/steak
Jan 10, 2013

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