User Stefan

12 votes

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What is the lowest possible temperature for stewing meat?

answered Jan 22, 2013 at 1:01

9 votes

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Are there any recipe ingredients that scale in a non-uniform manner?

answered Nov 5, 2012 at 0:21

8 votes

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Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?

answered Jan 25, 2013 at 8:35

7 votes

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How should I order unknown wines in a tasting

answered Jan 10, 2013 at 22:57

5 votes

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Is there a compressed gas device designed specifically for creating infusions?

answered Jan 14, 2013 at 8:15

4 votes

Fastest or most efficient way to cook rice in a pot with a lid?

answered Apr 20, 2013 at 10:37

4 votes

long term wine storage

answered Jan 8, 2013 at 12:39

4 votes

Stewing beef - how long is too long?

answered Nov 20, 2012 at 9:50

3 votes

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

answered Dec 3, 2012 at 2:12

2 votes

Can you pickle avocados?

answered Oct 22, 2012 at 7:28

2 votes

Can you make popcorn in a pressure cooker?

answered Oct 23, 2012 at 0:23

2 votes

best way to preserve ricotta?

answered Nov 1, 2012 at 8:35

2 votes

How to pan sear a thin steak?

answered Jan 4, 2013 at 5:06

2 votes

How to ensure that the chicken meat is not over cooked or under cooked?

answered Feb 4, 2013 at 9:59

2 votes

how does the poaching eggs recipe scale for different sizes of egg?

answered Mar 29, 2013 at 10:51

1 vote

Brining chicken wings

answered Jan 6, 2013 at 1:41

1 vote

Is there some trick to vacuum sealing broccoli?

answered Oct 25, 2012 at 1:03

1 vote

How much salt is absorbed by meat during brining?

answered Oct 18, 2012 at 0:57

1 vote

Cooking thawed fish when it says cook from frozen?

answered Dec 3, 2012 at 10:08

1 vote

Is there additional risk in cooking meat sous-vide from frozen?

answered Dec 3, 2012 at 15:05

0 votes

Maillard in a Pressure Cooker

answered Jan 3, 2013 at 14:51

0 votes

How much salt does fish in brine absorb?

answered Oct 18, 2012 at 10:04

0 votes

Replace cornflour in soup

answered Feb 19, 2013 at 6:46

-6 votes

Accepted

Why do Duck eggs have longer expiry than Chicken Eggs?

answered Mar 20, 2013 at 8:32

Stack Exchange Network

24 Answers

What is the lowest possible temperature for stewing meat?

Are there any recipe ingredients that scale in a non-uniform manner?

Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?

How should I order unknown wines in a tasting

Is there a compressed gas device designed specifically for creating infusions?

Fastest or most efficient way to cook rice in a pot with a lid?

long term wine storage

Stewing beef - how long is too long?

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

Can you pickle avocados?

Can you make popcorn in a pressure cooker?

best way to preserve ricotta?

How to pan sear a thin steak?

How to ensure that the chicken meat is not over cooked or under cooked?

how does the poaching eggs recipe scale for different sizes of egg?

Brining chicken wings

Is there some trick to vacuum sealing broccoli?

How much salt is absorbed by meat during brining?

Cooking thawed fish when it says cook from frozen?

Is there additional risk in cooking meat sous-vide from frozen?

Maillard in a Pressure Cooker

How much salt does fish in brine absorb?

Replace cornflour in soup

Why do Duck eggs have longer expiry than Chicken Eggs?