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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, 2 months
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Top Posts (126) All Questions Answers | Votes Newest

37 If you add spices to boiling pasta, will it absorb spices/flavours? Jan 15
5 Why is my brining giving varied and usually poor results? Dec 8 '11
5 What is the difference between kosher salt and unprocessed sea salt? Dec 15 '11
5 When is fish 'fully cured' using salt? Oct 27 '16
5 How can I add salt and get it to permeate throughout chocolate? May 8 '17
4 In what way is kosher chicken different from brined chicken in terms of salt absorbtion? Dec 9 '11
3 Why does brining work with dry heat methods and not wet heat methods? May 19 '12
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 How to cook whitebait without overcooking? Mar 9 '17
3 Is there a specific thermometer to check soup temperature? Apr 9 '17
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