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Marc Luxen

food science, home cooking, anti-food industry, techniques

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  • Member for 3 years, 5 months
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  • Last seen Apr 25 at 9:14

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Top posts (58) All Questions Answers | Votes Newest

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
7 Eating raw fish: what are parasite infection risks really: how big? Jan 16 '16
7 Weird problem with curry sauce Jan 10 '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
6 French Fries: Why soak in cold water, and if so, why a long time Jan 5 '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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