food science, home cooking, anti-food industry, techniques
Top network posts
- 10 Weird problem with curry sauce
- 9 Does resting fish before serving affect its texture or taste?
- 9 How close are store bought broths and stocks to the real thing?
- 7 French Fries: Why soak in cold water, and if so, why a long time
- 7 Eating raw fish: what are parasite infection risks really: how big?
- 7 Baked sweet potato french fries (chips) too soft, how to crispen?
- 6 Why do light and dark roux have different effects when thickening sauces?
- View more network posts →
This user doesn’t have any gold badges yet.