User Max

11 votes

3 answers

9k views

How to achieve great baguette crusts

asked Dec 9, 2010 at 20:01

8 votes

2 answers

1k views

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

asked Dec 29, 2011 at 14:20

7 votes

2 answers

4k views

How do different types of thickener actually thicken?

asked Jan 18, 2012 at 22:02

5 votes

1 answer

10k views

Why marinade meat with acid or enzymes?

asked Jan 21, 2012 at 10:49

3 votes

2 answers

16k views

Making licorice root syrup or extract

asked Apr 20, 2014 at 22:46

3 votes

6 answers

181k views

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

asked Dec 6, 2011 at 18:27

3 votes

2 answers

528 views

Using other liquid than water when making stock

asked Jan 13, 2012 at 20:06

2 votes

3 answers

2k views

Why did my Turkish Delight come out flavorless?

asked Jan 16, 2012 at 17:27

2 votes

2 answers

2k views

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

asked Jan 10, 2012 at 20:35

2 votes

1 answer

2k views

How to extract the most flavor out of vanilla beans?

asked Sep 2, 2011 at 20:21

2 votes

4 answers

7k views

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

asked Sep 25, 2011 at 10:13

2 votes

1 answer

624 views

Ratio of marrow bones to regular bones to marbled meat?

asked Oct 14, 2011 at 18:38

Stack Exchange Network

12 Questions

How to achieve great baguette crusts

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

How do different types of thickener actually thicken?

Why marinade meat with acid or enzymes?

Making licorice root syrup or extract

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

Using other liquid than water when making stock

Why did my Turkish Delight come out flavorless?

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

How to extract the most flavor out of vanilla beans?

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

Ratio of marrow bones to regular bones to marbled meat?