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Tobias Op Den Brouw
  • Member for 12 years
  • Last seen more than 7 years ago
28 votes
8 answers
298k views

How to keep my (deep frying) oil usable as long as possible?

23 votes
5 answers
10k views

Flavour combinations - structural analysis

19 votes
12 answers
4k views

Timing cooking: methods / workflow

17 votes
6 answers
65k views

Why add salt to the water when cooking rice?

12 votes
2 answers
16k views

Safe pH range (acid vs base) for food

11 votes
2 answers
7k views

Hanging at home

8 votes
2 answers
492 views

Alkaline cooking

8 votes
2 answers
2k views

Sous vide meat without seasoning - strong flavor

7 votes
3 answers
238 views

(International / UK / US) RÖMERTOPF equivalents?

7 votes
2 answers
8k views

Beef Wellington - how to get it (especially the pastry) right?

6 votes
5 answers
283 views

Dough(s) to hold moist oven dish contents

4 votes
1 answer
5k views

Vegetable internal temperature (oven)

4 votes
2 answers
2k views

Fruit/nut allergy - cooking for

3 votes
1 answer
911 views

What olive is a good taste substitute for Kalamata?

3 votes
1 answer
12k views

Mascarpone left outside fridge overnight - still usable?

3 votes
2 answers
1k views

Deep frying - taste difference in saturated vs. unsaturated oil

1 vote
2 answers
655 views

Deep frying - caloric-intake difference in saturated vs. unsaturated oil