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Alex
  • Member for 12 years
  • Last seen more than a month ago
20 votes
Accepted

What does "bring to a simmer" mean?

6 votes

Secret to takeaway curry

6 votes
Accepted

How do I cook minced meat faster?

4 votes

Would a cream based sauce go well with steaks?

3 votes

Sautéing vs Frying vs Caramelizing -- what's the difference?

2 votes

Can I boil pasta in a pasta sauce?

2 votes

What to do with unused scallops' roe?

2 votes
Accepted

Cooked or Raw - Shrimp peeling

2 votes

Explanation of the phrase "Eye of Round Roast"

1 vote

Restore Luster Craft

1 vote

What is a "boned lamb leg"?

1 vote

What can I substitute for Kaffir Lime Leaves?

1 vote

Naan without tandoor?

0 votes

Advice on how to not over cook my steak

0 votes

Which cooking apparatus is best to make Croque Monsieur?