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A place to become a better cook and share your culinary knowledge
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Latest posts
Last updated about 2 hours ago
Stew in a restaurant?
about 2 hours ago
Hi I'm a relatively inexperienced line cook, I've worked Japanese, a fried...
Chicken soup concetrate / bouillon from 2 kg of bones/skin and some meat?
about 2 hours ago
I have ca. 2 kgs of chicken parts, it has quite a...
Stainless steel pot vs enamelled cast iron for stews
about 6 hours ago
Hi! I would like to purchase a new pot / casserole for...
Trying to think of a beurre Blanca replacement for a seared scallop dish
about 5 hours ago
Hello everyone, need your culinary guidance to think of a sauce that...
Buttermilk substitutes for marinade?
about 13 hours ago
I live in Pakistan, where I can't find a single outlet for...
Upping quantity for ice cream recipe.
about 15 hours ago
I currently have an ice cream machine that makes 1.5 qts. I...
I tried to season my wok, failed, and have left it sitting in the dark for six months
about 16 hours ago
I desperately want to use my wok. I cook a lot of...
Do you remove the keel bone when spatchcocking?
about 18 hours ago
I saw a video where a guy removed the keel bone from...
How to cook boneless chicken DRUMSTICKS?
about 19 hours ago
I picked up a package of boneless/skinless "chicken drumstick medallions" at Harris...
Gochujang in quiche?
about 20 hours ago
Half-recipe, half-food-science here maybe? I am headed to a potluck later today...
Minimalist Kitchen
about 23 hours ago
We’re restocking our small apartment kitchen and are trying to stay as...