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Chef_Code
  • Member for 7 years, 3 months
  • Last seen more than 1 year ago
10 votes
Accepted

What is a device used to slice tomatoes with in one motion called?

5 votes

What can I do with some whipped cream and egg yolk mix?

2 votes

Chemically, what happens when you temper an egg?

2 votes

How is one meant to treat fenugreek seeds?

2 votes

Is polyamide food safe?

2 votes

Roasting marshmallows on indoors

1 vote

What should I substitute for dried anchovies and kelp in a stock

1 vote

Can cheap vodka be used for cooking (with good results)?

1 vote

Collecting & using cooking profiles on foods like coffee roasters do

1 vote

What's this discoloration in my saucepan?

1 vote

Jam "separates" in processing

1 vote

Can I use diluted lemon juice in place of rice wine vinegar

0 votes

Baking focaccia

0 votes

Does anyone know how to make a Sous Vide style cooking vessel?

0 votes

How to cook the food such that no acrylamide is formed?

0 votes

What cuts are "stir fry beef" and "stewing beef"?

-1 votes

How do I avoid botulism formation when vacuum sealing and freezing raw chopped vegetables?

-1 votes

What is the difference between genoise sponge and victoria sponge?

-2 votes

Ingredients vs. Temperature Control in Chocolate Fudge

-4 votes

Yolks flat and breaking