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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 1 hour ago
How to preserve coffee out of the fridge for a week
about 1 hour ago
I'm trying to drink more coffee to help with my ADHD. But...
I want to make a braised dish that holds shape and looks fine dining.
about 1 hour ago
Disclaimer: I know this looks like a lot of brainstorming but I’m...
I've built Mise OS with @base44!
about 2 hours ago
81 essential Cooking tools in 1 very helpful tool submitted by /u/HotCardiologist9983...
How to make pizza dough that isn't sticky but not dense?
about 6 hours ago
I've tried making pizza dough by scratch every once in a while...
Stop citrus marinade?
about 10 hours ago
I put some beef in a citrus marinade thinking I was going...
If a cheong partially ferments, does it affect shelf-life at all? How can I save it?
about 12 hours ago
I made peach, lime, and grape cheongs to make my own homemade...
NYC Halal White Sauce Recipe?
about 21 hours ago
NYC Halal White Sauce Recipe? submitted by /u/MapBoring5111 [link] [comments]
Will giant kohlrabi ever soften in a curry??
1 day ago
I thought a curry would be a good use for a very...
How do we think “custard” is made I’m curious?
1 day ago
Serious question can anyone explain cannot find anything on the line about...
How to separate macerated blackcurrants (cheong)
1 day ago
I’m making what is kind of a blackcurrant cheong: blackcurrants macerated with...
Chocolate transfer mould vs silicone mould
2 days ago
I want to make holographic chocolate using a diffraction grating sheet, ideally...
How do restaurants get their deviled eggs to look so perfect?
2 days ago
Every time I make deviled eggs, they look homemade in a bad...