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Chris Steinbach
  • Member for 12 years
  • Last seen more than a month ago
  • Stockholm, Sweden
25 votes
6 answers
68k views

Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?

20 votes
13 answers
67k views

Why do yolks break so easily (sometimes)?

18 votes
14 answers
70k views

When is a Utility Knife to be preferred over a Chef's or a Paring knife?

16 votes
3 answers
32k views

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

15 votes
7 answers
54k views

Does milk tenderize meat?

14 votes
2 answers
2k views

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

13 votes
2 answers
56k views

How can I tell when the wax has been removed from citrus fruit?

13 votes
2 answers
11k views

How can bitterness from dried mushrooms be avoided?

11 votes
4 answers
2k views

Can clarified butter be used for beurre noir?

10 votes
6 answers
22k views

Should asparagus be peeled before cooking?

10 votes
9 answers
41k views

How can I make my Chocolate Mousse fluffier?

10 votes
1 answer
9k views

Is it safe to use oil at its smoking point? [closed]

10 votes
3 answers
6k views

How to fake salmon roe using jello

9 votes
4 answers
332 views

Why are parsnips sold pre-clipped?

9 votes
4 answers
49k views

What is the lowest possible temperature for stewing meat?

9 votes
3 answers
62k views

What is the correct flour, sugar, butter ratio for crumble?

8 votes
3 answers
22k views

How far in advance of serving can you fry fried eggs?

8 votes
4 answers
5k views

Do cooks in the US measure volume using 'traditional' or 'legal' units?

8 votes
2 answers
2k views

What went wrong with my Chocolate Chantilly (Hervé This' recipe)

7 votes
4 answers
6k views

Are oven bags anything more than disposable dutch ovens?

6 votes
6 answers
9k views

Is there a difference between seasoning and flavouring?

5 votes
7 answers
38k views

What would cooking chicken at 140 degrees F for a prolonged period do?

5 votes
5 answers
6k views

Does Julia Child's Crème Brûlée work?

5 votes
1 answer
555 views

Why refresh lentils before making lentil soup

5 votes
1 answer
493 views

How firm a bite should Ptitim (pearl couscous) have?

5 votes
3 answers
12k views

How is gelatine sold in U.S. grocery stores?

4 votes
2 answers
11k views

Can salt make sour fruit seem sweeter?

4 votes
1 answer
633 views

Does butter reduce perceived sweetness?

4 votes
3 answers
4k views

What is the effect of soaking minced beef in milk

4 votes
8 answers
52k views

What meat should be used for Bolognese?