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James Wilson

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

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  • Member for 7 years, 8 months
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  • Last seen Jul 4 at 11:37

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Top posts (146) All Questions Answers | Votes Newest

44 If you add spices to boiling pasta, will it absorb spices/flavours? Jan 15
8 Why is black pepper both grey and black? Apr 15
6 What is the difference between kosher salt and unprocessed sea salt? Dec 15 '11
5 Why is my brining giving varied and usually poor results? Dec 8 '11
5 How can I add salt and get it to permeate throughout chocolate? May 8 '17
5 What makes black pepper strong or mild? Apr 15
4 In what way is kosher chicken different from brined chicken in terms of salt absorbtion? Dec 9 '11
4 When is fish 'fully cured' using salt? Oct 27 '16
3 If a chicken has released a lot of moisture due to freezing, will these cause soup water to flow back in due to pore enlargement? Nov 26 '12
3 Please explain my meat dry curing observations Jul 13 '13
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