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user1721135
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Apparently, this user prefers to keep an air of mystery about them.

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13 The more I season, the worse it gets with my cast iron [duplicate] Jan 14 '19
10 Why is a pressure canner needed when canning? Sep 3 '19
6 Why is bolognese cooked for so long? Mar 2 '19
6 What is the padding with red substance inside of steak packaging? Apr 12 '19
6 How much shelf life do oxygen absorbers add to food? Oct 11 '20
5 What are the 3 vents / weights on this Chinese pressure canner? Nov 12 '19
5 Samovar Tea: Let it brew the whole day? Dec 22 '18
5 How to achieve "fall off the bone" in a leg of lamb using sous vide? Apr 30 '19
4 Is rapid cooling and thawing worth it? May 17 '19
4 Which pasta should be used for what sauce? Jan 2 '19
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