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A place to become a better cook and share your culinary knowledge
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Latest posts
Last updated 32 minutes ago
HOOD-less kitchen set up.
39 minutes ago
I’ve been wanting to open a restaurant for years now. here I...
Can lamb (leg) already smoked medium-rare (& currently being refrigerated) be braised in a curry w/out making it terribly tough?
about 3 hours ago
My husband always thinks I’ll savor his next smoked lamb… It hasn’t...
is adding vinegar to ready made soup abhorrent?
about 8 hours ago
i asked my friends and they had some of the most visceral...
Concave zester?
about 9 hours ago
All the zesters and microplanes I've ever seen are either flat or...
How should I add frozen spinach into a meat sauce?
about 24 hours ago
Trying to clear out my pantry so I am making beef ravioli...
Is there a way of preparing crispy tofu that one can cook right away?
1 day ago
Most preparations of crispy tofu I see online require me to press...
Was paid to make a tiramisu… the cream is runny! Will it thicken overnight or am I screwed?
1 day ago
So I was paid $50 to make a large tiramisu for my...
can i use salt to preserve cheese?
1 day ago
So, i have been thinking, in the past it was relatively common...
What stage should sourdough baguettes be frozen at?
1 day ago
I like making sourdough baguettes at home, but unlike other kinds of...
Bought frozen Sushi Grade Tuna... How to Thaw and cut and Refreeze?
1 day ago
Hi all. I bought a LARGE slab of sushi grade tuna. Would...
How do i get rid of these burn marks on my glazed claypot
1 day ago
I borrowed my sister’s claypot to make claypot rice. I was trying...