Custard with added flavoring - how to prevent separation
Apr 04, 2013 by henrikbe in Home Cooking
Ice cream - why yolks but no whites?
Feb 26, 2013 by henrikbe in Home Cooking
Canned corn + baking soda = Nixtamal, masa and tortillas?
Nov 09, 2012 by henrikbe in Home Cooking
Best storage temperature for wax-wrapped Edam cheese?
Oct 10, 2012 by henrikbe in General Topics
Freezing some meat - should I let it sit in the fridge until expiration date first?
Jul 27, 2012 by henrikbe in General Topics
Milk + banana - why did it almost look like whipped cream?
Jul 04, 2012 by henrikbe in Home Cooking
Bechamel Ice Cream?
Jun 01, 2012 by henrikbe in Home Cooking
How much will a slate stone expand?
May 21, 2012 by henrikbe in Cookware
Pizza - why high temperature?
May 18, 2012 by henrikbe in Home Cooking
Saute potatoes, onions and carrots together?
Mar 24, 2012 by henrikbe in Home Cooking
What vegetables to go with a garlic sauce and a steak?
Dry-aging meat that has been frozen
Mar 16, 2012 by henrikbe in Home Cooking
Can I tenderize beef by letting it sit at room temperature
Pork with walnut sauce - any vegetable suggestions?
Mar 05, 2012 by henrikbe in Home Cooking
Butter, infused Oil and Botulism
Jan 31, 2012 by henrikbe in General Topics
Sear meat in pesto?
Jan 28, 2012 by henrikbe in Home Cooking
Book sugestion: Some sort of ingredients encyclopedia?
Dec 29, 2011 by henrikbe in Home Cooking
Boeuf en croute serving size question
Dec 22, 2011 by henrikbe in Home Cooking
Sous vide tenderloin (or striploin) - can I risk giving it too much time?
Dec 14, 2011 by henrikbe in Home Cooking
Doing "Boeuf en croute" using sous vide?
Boeuf en croute sauce and vegetable suggestions
