User Catalyst - Seasoned Advice

Catalyst

Member for 6 years, 5 months
Last seen more than 3 years ago

Boston, MA, United States

15 Answers

Score Activity Newest

7 votes

Why season the bottom or handle of a cast iron / carbon steel pan?

answered May 6, 2017 at 22:05

4 votes

What is the measurable difference between dry basil and fresh?

answered Jul 9, 2019 at 9:57

4 votes

Possible Wine Substitutions for Sherry When Making French Onion Soup

answered Mar 19, 2017 at 14:34

3 votes

What's the best way to warm a baguette?

answered Apr 6, 2017 at 13:08

2 votes

Accepted

Hot rock cooking - type of rock required

answered Apr 2, 2017 at 14:16

2 votes

What is this fruit called?

answered Jun 12, 2017 at 13:54

1 vote

Tips on making a sauce out of beef trimmings.

answered Jun 12, 2017 at 14:05

1 vote

What to put underneath a polycarbonate sous vide bath container?

answered May 3, 2017 at 10:13

1 vote

What is the texture of grilled swordfish?

answered Dec 30, 2016 at 13:34

1 vote

How to make home made jam retain the fruity taste?

answered Mar 6, 2017 at 13:08

0 votes

How do I remove boar taint (from a wooden handle)?

answered Mar 6, 2017 at 13:12

0 votes

Is there a difference between chicken broth made with breast vs. leg meat and why?

answered Feb 25, 2017 at 19:48

0 votes

Is there any way to make crepes without a proper non-stick pan?

answered Apr 6, 2017 at 15:38

0 votes

Roasted Hazelnut soil?

answered May 4, 2017 at 12:41

-1 votes

Why must the oven be preheated for a Pyrex glass pan?

answered Apr 19, 2017 at 14:19