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Stefano's user avatar
Stefano's user avatar
Stefano
  • Member for 12 years, 5 months
  • Last seen more than a month ago
32 votes
Accepted

How to properly sauté mushrooms so that they don't release water?

19 votes
Accepted

Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?

13 votes
Accepted

Is a vacuum strictly necessary for sous-vide cooking?

12 votes
Accepted

What is the correct internal temperature for rabbit meat?

11 votes

Is there any danger to letting food cook in a slow cooker for a very long time?

11 votes

Best way to Sous vide two steaks to different temperatures

11 votes
Accepted

Would pressure cooking stock create a different result?

9 votes
Accepted

Why use clarified butter in a bearnaise

9 votes

Could I add butter to single cream to make whipped/double cream?

8 votes
Accepted

Quick pressure release vs natural pressure release

8 votes

Why does curry flavor improve overnight (beyond the effects of permeation and infusion)?

7 votes
Accepted

What is this technique where they add a thick sauce and spread it out with the back of a spoon

7 votes

I left stock out to cool overnight. Is it safe to use?

7 votes

What does it mean when a recipe calls for coring a tomato?

7 votes

Is it worth tearing lettuce for salad?

6 votes

Too much sugar in soup -- how to make it less cloying?

5 votes

What can I use to replace the tomato juice in gazpacho?

5 votes

Is it bad to cook frozen meat without thawing it?

5 votes

How do I make the beef in my beef stroganoff more tender?

5 votes
Accepted

Chicken breast sous vide: Time in fridge matters?

5 votes

Island cheese — Azorean (or Portuguese)

5 votes

Preventing Crystalised Dairy Ice Cream

4 votes

What is the correct temperature when extracting saffron flavour?

4 votes

What's the point of using sugar in savory dishes?

4 votes

How to substitute eggs in homemade pasta?

4 votes
Accepted

What natural emulsifier can I use for almond milk?

3 votes

What's the best way to strain stock?

3 votes

How to make agar less brittle

3 votes

How can I speed up cooking risotto?

3 votes

Did I make butter, or something else?