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A place to become a better cook and share your culinary knowledge
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Latest posts
Last updated 1 minute ago
Green line around beef
2 minutes ago
https://imgur.com/a/x8FAwNc Is this still edible? submitted by /u/ThatOneJoJoDude [link] [comments]
Question about chicken - specifically fried chicken
about 1 hour ago
So! I understand that salting meat in advance tenderizes it. I also...
We almost burnt the apartment down... What in the science happened?
about 4 hours ago
We're so confused right now. Any explanations would be incredibly helpful. My...
Quesabirria tamales
about 5 hours ago
I am interested in trying to make quesabirria tamales this Christmas. I...
professional restaurant, chefs, question about meat temperatures?
about 8 hours ago
I want to know, as a patron, as a home chef, but...
Why would the cheese that I smoked and "rested" in parchment paper before sealing be more smokey than the cheese that was sealed right off the pit? Context inside.
about 12 hours ago
Hi all... the folks over at /r/cheese recommended that I ask here...
Why does chicken smell bad, and why am I the only one who seemingly thinks so?
about 12 hours ago
For context, I know factually that the smell is not the chicken...
Home Exhaust Hood Question
about 12 hours ago
Hey yall. Pretty much all I'm interested in for the last umpteen...
Getting mixed reviews on substituting plant based milks in bolognese; worth it or leave out completely?
about 13 hours ago
I've made bolognese before but never put milk in it (that I...
https://greatestbaker.org/carole-lamberth-u9ZV
about 14 hours ago
Please go vote!!! submitted by /u/FriendshipAncient989 [link] [comments]
Can I slow cook chicken thighs that have already been partially baked?
about 14 hours ago
I started making dinner and baked some chicken thighs at 375F for...