Seasoned Advice
user avatar
user avatar
user avatar
Marc Luxen
  • Member for 6 years, 7 months
  • Last seen more than 2 years ago
  • europe, asia
Profile Activity
Stats
1,379
reputation
278k
reached
50
answers
8
questions
Communities
About

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

Badges
View all badges
1
gold badge
12
silver badges
23
bronze badges
Top tags
View all tags
14
Score
3
Posts
5
Posts %
12
Score
7
Posts
12
Posts %
11
Score
8
Posts
14
Posts %
11
Score
3
Posts
5
Posts %
7
Score
3
Posts
5
Posts %
2
Score
4
Posts
7
Posts %
Top posts
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

Your privacy

By clicking “Accept all cookies”, you agree Stack Exchange can store cookies on your device and disclose information in accordance with our Cookie Policy.