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Bruce Goldstein

Dedicated foodie (when not at work)

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32 Why skim “scum” from the surface of a simmering stock? Jan 12 '12
31 When to use convection/fan bake vs bake Dec 6 '11
25 Does adding salt when soaking dry beans toughen or soften the skin of the bean? Jan 24 '12
12 What makes a souffle rise? Dec 26 '11
12 How to make deep fried beer? Jan 4 '12
8 Is deep-frying silicone oil safe for home use? Jan 6 '12
8 Are there any vegetarian applications for transglutaminase (“meat glue”)? Dec 20 '11
8 What is the basic technique for cooking amaranth? Nov 30 '11
8 Is it okay for cork to look a bit “moldy”? Jan 28 '12
7 Why marinade meat with acid or enzymes? Jan 26 '12
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