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Seasoned Advice
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3

Chef
(unregistered)

Apparently, this user prefers to keep an air of mystery about them.

36
answers
0
questions
~1.1m
people reached
  • Member for 8 years, 3 months
  • 161 profile views
  • Last seen Feb 10 '11 at 6:05

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Score 34
Posts 11
Posts % 31
Score 32
Posts 10
Score 16
Posts 4
Score 11
Posts 4
Score 10
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Score 8
Posts 2
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Top Posts (36) All Questions Answers | Votes Newest

7 Is there a problem with defrosting meat on the counter? Jan 10 '11
7 Beef: Red on the outside, brown on the inside Jan 10 '11
6 Can you hone a knife properly by using another knife? Jan 10 '11
6 What are the advantages of a Santoku over a French Chef's Knife? Jan 10 '11
6 Will using a knife sharpener reduce the lifetime of my knife? Feb 9 '11
6 Preserving Home Made Pasta Jan 10 '11
5 Stripping seasoning from cast iron Feb 9 '11
5 What coarseness of japanese waterstones is ideal for cooking? Jan 10 '11
4 How do I season my new pizza stone? Jan 10 '11
3 How much salt should I add to a dish? Jan 10 '11
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