Seasoned Advice
Marc Luxen's user avatar
Marc Luxen's user avatar
Marc Luxen's user avatar
Marc Luxen
  • Member for 7 years, 2 months
  • Last seen more than 3 years ago
  • europe, asia
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food science, home cooking, anti-food industry, techniques

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View all questions and answers
All Questions Answers
Score Newest
answer
10
Weird problem with curry sauce
Jan 10, 2016
question
9
Does resting fish before serving affect its texture or taste?
Feb 3, 2016
answer
9
How close are store bought broths and stocks to the real thing?
Jan 14, 2016
question
8
French Fries: Why soak in cold water, and if so, why a long time
Jan 5, 2016
question
8
Eating raw fish: what are parasite infection risks really: how big?
Jan 16, 2016
answer
7
Baked sweet potato french fries (chips) too soft, how to crispen?
Feb 5, 2016
answer
6
Should you ever add aromatic veggies to a dish without sauteing them first?
Feb 2, 2016
answer
6
Why do light and dark roux have different effects when thickening sauces?
Jan 8, 2016
question
4
Do tinned anchovies need to be sold cold for food safety or quality reasons?
Jan 26, 2016
question
4
Oven vs pan for meat stews
Feb 17, 2016

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