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A place to become a better cook and share your culinary knowledge
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Last updated about 8 hours ago
How to seal the 'other' side of the chocolate mould
about 8 hours ago
Hi all. I've got a chocolate polycarbon mould of some pigs for...
How can I turn coarse semolina into fine?
about 8 hours ago
I've put it in the food processor which does nothing. Pestle and...
Is it possible to keep the bright colours of blended fruit?
about 9 hours ago
I have a fruity pudding dessert that I make by blending berries...
What will happen if egg yolks are not separated carefully and some egg whites stay on then wile making custard
about 9 hours ago
I am making a custard base for my ice cream, and whenever...
Juice=veggie broth?
about 11 hours ago
I'm trying to make homemade concentrated soup broth cubes. Basically .."just add...
How is white fried rice made?
about 16 hours ago
I make white steam rice like the chinese/japanese one, using a rice...
Why does my garlic keep turning bitter when I cook it? Am I adding the garlic too early, using heat that’s too high, or cooking it too long?
about 19 hours ago
This has happened to me a few times when I’m making simple...
Queso fresco vs mozzarella home
about 20 hours ago
I’ve seen recipes for both and they look the same. What is...
I only want ONE pan for daily cooking… what should I get?
about 21 hours ago
After years of use, my favorite pan finally gave up today. Looking...
Nobody likes bland nuts!
about 21 hours ago
I accidentally bought roasted and unsalted mixed nuts. I was wondering what...
Can I re crisp fried garlic?
about 22 hours ago
So I bought this bag of fried garlic but it’s gone soft...