Max
  • Member for 11 years, 1 month
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2 answers
3 votes
14k views
Making licorice root syrup or extract
1 answers
5 votes
10k views
Why marinade meat with acid or enzymes?
2 answers
7 votes
4k views
How do different types of thickener actually thicken?
3 answers
2 votes
2k views
Why did my Turkish Delight come out flavorless?
2 answers
3 votes
449 views
Using other liquid than water when making stock
2 answers
2 votes
2k views
What are the (most common) different ways to thicken sauces and gravies?
2 answers
8 votes
1k views
Why does Béarnaise separate as opposed to crème brûlée or lemon curd?
6 answers
3 votes
173k views
1 bookmarks
How to balance out sourness of lemon juice, specifically in a mayonnaise?
1 answers
2 votes
573 views
Ratio of marrow bones to regular bones to marbled meat?
4 answers
2 votes
6k views
Only the seeds of the habaneros I bought are hot - low quality, or simply the nature of chili?
1 answers
2 votes
2k views
How to extract the most flavor out of vanilla beans?
3 answers
11 votes
8k views
3 bookmarks
How to achieve great baguette crusts