Cookwithfem Q&A

Cookwithfem Q&A

Recent questions tagged european cuisine

by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views

What is the purpose of 'basting' a steak with butter and aromatics?

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1 answer

by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views

How do you properly sear a steak to get a deep brown crust without overcooking the interior?

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by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views

What is the technique for making a perfectly risen soufflé that doesn't collapse instantly?

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1 answer

by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views

Why did my Hollandaise or Bearnaise sauce split, and can it be rescued?

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by cookwithfem (602k points) in European Cuisine asked Jun 11 2 views

How do I make a classic, stable emulsion for a vinaigrette that doesn't separate immediately?

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by cookwithfem (602k points) in European Cuisine asked Jun 11 6 views

What is the purpose of salting pasta water, and how salty should it be?

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by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views

Why did my fresh pasta clump together into a single mass while cooking?

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by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views

How thin should I roll pasta dough for different shapes like fettuccine, ravioli, and lasagne?

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1 answer

by cookwithfem (602k points) in European Cuisine asked Jun 11 4 views

What is the ideal ratio of flour to egg for a silky, fresh pasta dough?

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by cookwithfem (602k points) in European Cuisine asked Jun 11 6 views

Why is my homemade pasta dough sticky and difficult to roll, or why is it too dry and crumbly?

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1 answer

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