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A place to become a better cook and share your culinary knowledge
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Last updated 10 minutes ago
Was paid to make a tiramisu… the cream is runny! Will it thicken overnight or am I screwed?
16 minutes ago
So I was paid $50 to make a large tiramisu for my...
can i use salt to preserve cheese?
about 4 hours ago
So, i have been thinking, in the past it was relatively common...
What stage should sourdough baguettes be frozen at?
about 5 hours 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?
about 17 hours 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
about 17 hours ago
I borrowed my sister’s claypot to make claypot rice. I was trying...
Just got a propane torch and wondering is there any difference in the 'blue' bottle quality and is there certain brands of bottles that people say is better for food.
about 18 hours ago
Title says about it all. Got the bottle that is recommended for...
Ice cream and dried yolks
1 day ago
Ever since I bought my ice cream machine, I've been using crème...
With all we hear about microplastics in food, is tenderizing with a meat mallet/Saran Wrap a good idea? I have some pork in the fridge and want to make a nice schnitzel!
1 day ago
But I don't want to do it without protection, because - meat...
Can I store concha dough in the refrigerator?
1 day ago
I've made the dough for the conchas, however I have somewhere to...