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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 5 hours ago
Advice on jackfruit
about 6 hours ago
I’m prepping to cook for about 25 people this Labor Day weekend...
Butcherblock water stain
about 10 hours ago
new to butcher blocks and used a conditioner, but ended up with...
PacoJet questions
about 13 hours ago
Since recently I'm in the lucky position to have a PacoJet 1...
What actually makes a cheesecake filling smooth instead of dense or grainy?
about 15 hours ago
I've made cheesecake three times now and I keep landing somewhere between...
Feta completly stuck to the pan - why?
about 16 hours ago
I was following this recipe: https://www.instagram.com/p/Dbvw0hhmoRz Heat a small nonstick skillet over...
What actually holds a mounted butter sauce together between finishing it and plating?
about 17 hours ago
I've been working on a red wine pan sauce for a dinner...
How do you whip up lard?
about 22 hours ago
I want to do the whipped Foccacia and Whipped Lardo from The...
Trouble making schmaltz
about 24 hours ago
Hello, I tried making schmaltz for the first time with this recipe...
Anybody have any tips for making mayo?
1 day ago
I've never done it before but I'm thinking about trying it tomorrow...
I need help to identify if the wok i just bought its ok or should ask for a better one
1 day ago
its supposed to be CS wok , but in the box it...
Can you approximate a confit by adding a smaller amount of oil to sous vide bag?
1 day ago
I really enjoy the result of cooking fish in oil, but hate...