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A place to become a better cook and share your culinary knowledge
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Last updated about 1 hour ago
Making gumbo, not sure if I burnt the roux?
about 1 hour ago
1 cup oil with 1.5cup flour. Constantly stirring for about 40 minutes...
Giving up on carbon steel wok
about 3 hours ago
I have all but given up on my carbon steel wok. I...
Completely extracting every last bit of flavour from zest
about 3 hours ago
I’m a big fan of Chef John (you know, from Foooood Wishes...
Cannabutter with powder kief
about 4 hours ago
I’ve been given a whole heap of powdered/ground kief and would like...
Using evaporated milk in place of heavy cream in eggnog?
about 5 hours ago
Normally I add some heavy cream to my eggnog but this year...
Pizza sauce too sweet
about 5 hours ago
I made the mistake of getting two slices of cheese pizza from...
Can anyone reccomend good quality plastic / metal chopsticks that won't break?
about 6 hours ago
I use chopsticks on almost a daily basis (usually plastic ones, from...
How to turn marinade sauce into eating sauce
about 6 hours ago
I bought a thick marinade sauce and wanted just normal sauce (like...
Thoughts on a Rosemary buffalo sauce for wings?
about 7 hours ago
I’ve searched around a little for a recipe and haven’t found any...
Pork broth smells of ammonia
about 7 hours ago
So yesterday I prepared a pork stock, roasted the bones and aromatics...
espresso infused salt
about 8 hours ago
I'm trying to recreate a roasted espresso sea salt i bought once...
Looking for Culinary Classes
about 8 hours ago
Hey folks, I enjoy cooking and exploring foods. Looking to take my...