Seasoned Advice
Marc Luxen
  • Member for 6 years
  • Last seen more than 2 years ago
  • europe, asia
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food science, home cooking, anti-food industry, techniques

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All Questions Answers
Votes Newest
10
Weird problem with curry sauce
Jan 10 '16
9
Does resting fish before serving affect its texture or taste?
Feb 3 '16
9
How close are store bought broths and stocks to the real thing?
Jan 14 '16
8
Eating raw fish: what are parasite infection risks really: how big?
Jan 16 '16
7
French Fries: Why soak in cold water, and if so, why a long time
Jan 5 '16
7
Baked sweet potato french fries (chips) too soft, how to crispen?
Feb 5 '16
6
Should you ever add aromatic veggies to a dish without sauteing them first?
Feb 2 '16
6
Why do light and dark roux have different effects when thickening sauces?
Jan 8 '16
4
Do tinned anchovies need to be sold cold for food safety or quality reasons?
Jan 26 '16
4
Oven vs pan for meat stews
Feb 17 '16

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