Seasoned Advice
Chef Flambe's user avatar
Chef Flambe's user avatar
Chef Flambe's user avatar
Chef Flambe
  • Member for 11 years, 8 months
  • Last seen more than 5 years ago
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1,838
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957k
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answers
0
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About

The name refers to my past work experience as a certified chef.

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16
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Top tags
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22
Score
4
Posts
9
Posts %
20
Score
3
Posts
7
Posts %
16
Score
3
Posts
7
Posts %
14
Score
3
Posts
7
Posts %
11
Score
3
Posts
7
Posts %
10
Score
3
Posts
7
Posts %
Top posts
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All Questions Answers
Score Newest
answer
12
Easiest way to strain fry oil?
Feb 4, 2012
answer
12
Reason(s) for not making stock with oily fish (salmon)?
Mar 4, 2012
answer
10
What is the difference between pizza sauce and spaghetti sauce?
Mar 6, 2012
answer
8
What is the significant difference between pastas?
Jan 19, 2012
answer
7
How long does butter cream icing keep?
Jan 24, 2012
answer
7
How can I ensure food safety if my cooking utensils have touched raw meat?
Mar 14, 2012
answer
6
Replace the mouthfeel of consommé in vegetarian soup?
Feb 15, 2012
answer
6
What bones for beef stock
Jan 22, 2012
answer
6
What is the effect of poaching fish in milk?
Dec 8, 2012
answer
5
Is it worth tearing lettuce for salad?
Jun 6, 2012
Top network posts
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154
How to setup multiple wifi network?
36
Can I run CAT5/6 cables parallel to electrical cables?
22
Why does division result in zero instead of a decimal?
16
Is there a RF viewer like a thermo camera?
13
DNS resolution failure

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