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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
How do I remove “flavors” from my wood cutting board?
about 1 hour ago
I have been using my wood cutting board for about a year...
How are culinary academies organized spacialy and programatically?
about 1 hour ago
Hi, architect student doing my thesis here. I'm doing a renewal industrial...
How do I adjust this turkey brine recipe if I'm only cooking a turkey breast? (X-post)
about 2 hours ago
Planning on making a turkey breast (or two) using [Alton Brown's Good...
Looking to make a Christmas spiced chicken more Christmas
about 2 hours ago
I had this idea to make a Christmas roast chicken that was...
Best way to dry brine turkey and use herbs for flavor?
about 2 hours ago
I want to dry brine a spatchcocked turkey with salt (over and...
turkey and ham in the oven at same time
about 2 hours ago
would it be okay to put both the turkey and ham in...
Venison steaks in stew
about 3 hours ago
Not ideal I know, but I'm going to be making some venison...
Best way to cook "Baked Gluten"?
about 3 hours ago
I got "baked Gluten" from a wholesale Asian foods market today. I...
Is it risky to keep using this enameled dutch oven?
about 4 hours ago
Pic of the Dutch oven in question https://imgur.com/a/xYeNa5y I've read that chipped...
Defrost turkey in cold water AND in the fridge?
about 4 hours ago
I'd like to defeost a 13 lb turkey as quickly as possible...
Stock substitute for slow cooking short ribs
about 5 hours ago
I picked up some nice looking beef short ribs at the store...