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Bruce Goldstein
  • Member for 10 years, 6 months
  • Last seen more than 7 years ago
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Dedicated foodie (when not at work)

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All Questions Answers
Score Newest
answer
37
Why skim "scum" from the surface of a simmering stock?
Jan 12, 2012
answer
32
When to use convection/fan bake vs bake
Dec 6, 2011
answer
25
Does adding salt when soaking dry beans toughen or soften the skin of the bean?
Jan 24, 2012
answer
13
How to make deep fried beer?
Jan 4, 2012
answer
12
What makes a souffle rise?
Dec 26, 2011
answer
8
Are there any vegetarian applications for transglutaminase ("meat glue")?
Dec 20, 2011
answer
8
Is deep-frying silicone oil safe for home use?
Jan 6, 2012
answer
8
What is the basic technique for cooking amaranth?
Nov 30, 2011
answer
8
Why marinade meat with acid or enzymes?
Jan 26, 2012
answer
8
Is it okay for cork to look a bit "moldy"?
Jan 28, 2012

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