Seasoned Advice
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Ken
  • Member for 11 years
  • Last seen more than a month ago
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105k
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answers
9
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About

Full time: game and programming lecturer

Part time: car-from-scratch-builder, orienteering-er, F1 fan

All time: Husband and Dad.

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3
Posts
33
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2
Posts
22
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0
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1
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11
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1
Posts
11
Posts %
0
Score
1
Posts
11
Posts %
0
Score
1
Posts
11
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Top posts
All Questions Answers
Score Newest
question
11
Can I use my oven for sous-vide
Nov 30, 2012
question
10
Can I reuse an alginate bath for reverse spherification?
Dec 31, 2011
question
9
What is Molecular Gastronomy?
Dec 30, 2011
question
9
Why does my oven take so long to heat up?
May 9, 2012
question
5
What is sourdough bread?
Oct 3, 2012
question
5
Which kind of icing should be used?
Sep 15, 2011
question
4
Ready to eat food not suitable for microwave
May 9, 2012
question
4
Is there enough pectin in Apples to make jam
Oct 20, 2012
question
4
What is the proper word/term/expression to describe a dish that appears to be something different
Aug 13, 2013
Top network posts
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142
What are the Windows A: and B: drives used for?
87
Any way in Github.com to see the exact time for a commit or release
63
How many and which axes to use for 3D OBB collision with SAT
49
How many photos should I keep?
45
How do constant aperture zoom lenses work?

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