Seasoned Advice
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Stefano
  • Member for 11 years, 6 months
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All Questions Answers
Score Newest
answer
32
How to properly sauté mushrooms so that they don't release water?
Oct 10, 2012
answer
19
Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
Aug 20, 2014
question
15
How important is RPM in a blender?
Mar 29, 2012
answer
13
Is a vacuum strictly necessary for sous-vide cooking?
Aug 9, 2012
answer
12
What is the correct internal temperature for rabbit meat?
Sep 14, 2012
answer
11
Is there any danger to letting food cook in a slow cooker for a very long time?
Oct 5, 2012
answer
11
Best way to Sous vide two steaks to different temperatures
Nov 3, 2014
answer
11
Would pressure cooking stock create a different result?
Jan 24, 2014
answer
9
Could I add butter to single cream to make whipped/double cream?
May 27, 2013
answer
8
Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?
Mar 6, 2013
Top network posts
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118
How to use Sub and GetAtt functions at the same time in CloudFormation template?
31
Amazon Kinesis & AWS Lambda Retries

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