Seasoned Advice
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Chef
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  • Member for 11 years, 4 months
  • Last seen more than 11 years ago
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34
Score
11
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31
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10
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28
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16
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11
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11
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4
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11
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10
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6
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9
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Posts
6
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Top posts
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All Questions Answers
Score Newest
answer
7
Is there a problem with defrosting meat on the counter?
Jan 10, 2011
answer
7
Preserving Home Made Pasta
Jan 10, 2011
answer
7
Beef: Red on the outside, brown on the inside
Jan 10, 2011
answer
6
Can you hone a knife properly by using another knife?
Jan 10, 2011
answer
6
What are the advantages of a Santoku over a French Chef's Knife?
Jan 10, 2011
answer
6
Will using a knife sharpener reduce the lifetime of my knife?
Feb 9, 2011
answer
5
Stripping seasoning from cast iron
Feb 9, 2011
answer
5
What coarseness of japanese waterstones is ideal for cooking?
Jan 10, 2011
answer
4
How do I season my new pizza stone?
Jan 10, 2011
answer
3
How much salt should I add to a dish?
Jan 10, 2011

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