User Tobias Op Den Brouw - Seasoned Advice

Tobias Op Den Brouw

Member for 13 years, 4 months
Last seen more than 8 years ago

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Netherlands

64 Answers

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34 votes

How to fix food that got extra salty?

answered Aug 1, 2010 at 13:57

20 votes

What is the difference between pancetta and bacon?

answered Aug 5, 2010 at 12:31

15 votes

Accepted

How can huge bubbles in pizza crust be prevented?

answered Sep 2, 2010 at 9:37

14 votes

Accepted

Why blanche vegetables before freezing?

answered Aug 11, 2010 at 13:27

11 votes

Accepted

What is the chemical process behind the way you cook a risotto?

answered Aug 10, 2010 at 13:36

9 votes

Accepted

Can nonstick pans go in the oven?

answered Aug 12, 2010 at 8:36

9 votes

Is there a way to prevent my Fruit Pie from getting runny?

answered Aug 26, 2010 at 12:49

8 votes

Is it possible to make a marshmallow that isn't sweet?

answered Aug 31, 2010 at 11:26

6 votes

How would I measure Bouillon Cubes compared to the actual powder

answered Aug 19, 2010 at 10:03

5 votes

Accepted

What is sour cream?

answered Aug 10, 2010 at 12:38

5 votes

Cakes that can be cooked whilst camping?

answered Aug 9, 2010 at 11:26

5 votes

How to get the burnt aroma off burnt food?

answered Aug 2, 2010 at 10:03

5 votes

Accepted

What could I use in a vegetarian b'stilla?

answered Aug 4, 2010 at 18:55

4 votes

What is the point of a salt mill?

answered Jul 29, 2010 at 20:12

4 votes

Accepted

What is the difference between grits and polenta?

answered Aug 4, 2010 at 12:51

4 votes

Accepted

How do you develop the knife skills to properly use a Chinese cleaver?

answered Aug 10, 2010 at 18:38

4 votes

Why do I need more time and liquid than my risotto recipe calls for?

answered Aug 10, 2010 at 13:32

4 votes

What Side Dish Sauces Should Be Promoted To Their Own Sauce?

answered Aug 12, 2010 at 7:33

3 votes

"Keeping warm" tips

answered Aug 19, 2010 at 21:37

3 votes

Nestle Cream "Ashta"

answered Aug 12, 2010 at 14:27

3 votes

Accepted

Are there benefits to using a lemon squeezer?

answered Aug 11, 2010 at 9:20

3 votes

Cooking duck breasts

answered Sep 5, 2010 at 12:55

3 votes

Fondue without Gruyere cheese

answered Jul 24, 2010 at 18:52

3 votes

Is it possible to make homemade mascarpone?

answered Aug 5, 2010 at 12:30

3 votes

What exactly is a "fast" oven?

answered Aug 4, 2010 at 11:45

3 votes

When you cook spaghetti, do you add olive oil to the boiling water?

answered Aug 2, 2010 at 9:57

2 votes

Accepted

Uses for thick "country-style" phyllo?

answered Aug 4, 2010 at 11:49

2 votes

Do different wood types work better for grilling different meats/fishes?

answered Aug 4, 2010 at 12:28

2 votes

Can red wine vinegar replace white wine vinegar?

answered Jul 29, 2010 at 13:50

2 votes

Possible to Cook with a Wok on an Electric Hot Plate?

answered Aug 10, 2010 at 13:39

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