user avatar
user avatar
user avatar
Max
  • Member for 11 years, 7 months
  • Last seen more than 2 years ago
11 votes
3 answers
8k views

How to achieve great baguette crusts

8 votes
2 answers
1k views

Why does Béarnaise separate as opposed to crème brûlée or lemon curd?

7 votes
2 answers
4k views

How do different types of thickener actually thicken?

5 votes
1 answer
10k views

Why marinade meat with acid or enzymes?

3 votes
2 answers
15k views

Making licorice root syrup or extract

3 votes
6 answers
175k views

How to balance out sourness of lemon juice, specifically in a mayonnaise?

3 votes
2 answers
455 views

Using other liquid than water when making stock

2 votes
3 answers
2k views

Why did my Turkish Delight come out flavorless?

2 votes
2 answers
2k views

What are the (most common) different ways to thicken sauces and gravies?

2 votes
1 answer
2k views

How to extract the most flavor out of vanilla beans?

2 votes
4 answers
6k views

Only the seeds of the habaneros I bought are hot - low quality, or simply the nature of chili?

2 votes
1 answer
576 views

Ratio of marrow bones to regular bones to marbled meat?