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Seasoned Advice
takrl's user avatar
takrl's user avatar
takrl's user avatar
takrl
  • Member for 13 years, 4 months
  • Last seen more than a month ago
  • MK, Germany
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About
  • Fanatic Queen fan.
  • Science Fiction fan.
  • Organizer of Science Fiction Literature Conventions.
  • Amateur musician.
  • Amateur cook.

profile for takrl on Stack Exchange, a network of free, community-driven Q&A sites

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Top posts
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question
18
What does gluten "do" in baking?
Aug 28, 2011
question
14
Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
Aug 20, 2011
question
11
How long can fresh yeast be frozen?
Dec 10, 2013
question
10
Why would heating salt in a pan prevent food from sticking?
Aug 18, 2011
question
10
Which type of oil/fat should I use for deep frying?
Oct 20, 2011
answer
7
What's a good vegetarian substitute for Worcestershire sauce?
Aug 27, 2011
answer
4
Why would a blended salad dressing change its color?
Oct 4, 2011
question
4
Did tomato paste come in only one size of can in the 1950s?
Sep 3, 2011
answer
3
How long should I cook pasta sauce?
Aug 4, 2011
answer
3
How can I create a scotch egg with a runny yolk?
Nov 16, 2011
Top network posts
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65
How to use LogonUser properly to impersonate domain user from workgroup client
51
Hiding namespaces containing only internal types in a class library?
38
EqualityComparer<T>.Default vs. T.Equals
38
Don't let people who are suggesting edits run into a dead end street
37
Automatically INotifyPropertyChanged