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A place to become a better cook and share your culinary knowledge
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Last updated about 2 hours ago
Is it okay to put REHEATED food in an insulated container?
about 2 hours ago
So i make freezer meals. I freeze everything from rice to my...
Spatchcocking my first bird for thanksgiving. It's prebrined. What other steps should I take to get a tasty turkey?
about 6 hours ago
Going to do an herb butter under the skin before baking and...
Resting meat
about 7 hours ago
What temperature difference is needed to rest meat? I know it’s highly...
I'm attempting to perfect candied citrus slices but my lemon rinds are tough. Is blanch/simmer in syrup the better technique or should I look into the soak method?
about 7 hours ago
I just did my first test run with lemons and oranges. Blanched...
How to balance out too much sweetness in a dish?
about 9 hours ago
Rainy day here so I’m making some beef and Guinness pot pie...
Using inactive levain with commerical yeast?
about 10 hours ago
Iv managed to get access to digital copies of the Modernist Bread...
How do I freeze really small potatoes?
about 10 hours ago
I have small golf ball size potatoes and I want to freeze...
In food retail, who (what title at work) sets the weekly price for customers,creates promo/offers?
about 11 hours ago
In corporate or indie chains, is it a business analyst or CFO...
Best pasta roller for gluten free dumplings and press for GF tortillas
about 11 hours ago
I’m looking to make my own of the following: GF Asian dumplings...
Sounds Crazy, Hair Drier Airstream Removes Soup Fat Quickly?
about 12 hours ago
I used a hair dryer on low with no heat and aimed...
Help with oven-baked potatoes (wrong variety?)
about 12 hours ago
Hello, I tried to make Chef Jon's Twice baked potatoes (link to...