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A place to become a better cook and share your culinary knowledge
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Last updated about 4 hours ago
Anson Mills Shipping Cost
about 4 hours ago
Does anyone know 3rd party sellers that sell Anson Mills products? I've...
Smoked babyback ribs that are tough -- under or over cooked?
about 5 hours ago
I'm finding very different answers about this and not sure how to...
Efficient way to reheat breakfast sandwich in this situation?
about 6 hours ago
Every morning i have a toasted bagel with melted cheese, hot off...
Why does the same saffron flower taste completely different depending on where it's grown? (The soil and altitude science is actually fascinating)
about 8 hours ago
I've been going down a rabbit hole on this and figured it...
Which creates a more sulfur-y egg. Traditional soft boiling or a quick pressure cooking to imitate the texture of one?
about 11 hours ago
If you were to cook an egg in a traditional way to...
Why does Chef Robin Kort call this "pseudo sous-vide"? Is it not just blanching?
about 11 hours ago
https://www.youtube.com/watch?v=ijh6fTWaMbo In the above video, Chef Robin Kort says that she will...
I wanna make haribo like hydration gummies. Help please?
about 13 hours ago
Hi!, id love to try and make my own gummies like...
Baking soda (bicarbonate)
about 14 hours ago
Why do some recipes call for brining your seafood before cooking in...
Sous Vide Custard for Donut Filling issues
about 14 hours ago
So we started doing donuts at work, and i have made several...
Sous Vide Custard for Donut Filling
about 15 hours ago
So we started doing donuts at work, and i have made several...
Should I go for a 1/4” or 3/8” thick Pizza Steel for a oven maxing out at 500F?
about 23 hours ago
Hey all, I’ve resumed my hunt for the ideal pizza steel after...
How do you make a stainless steel rice cooker stick-free?
1 day ago
Hi all. Recently I bought a rice cooker with a stainless steel...