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Latest posts

Last updated 7 minutes ago

What do I need to know about incorporating wine into a bechamel?

15 minutes ago

Working on a mushroom bechamel, and I want to work some acidity...

Alternative Uses for Cannoli Filling

17 minutes ago

I attempted to make a cannoli filling “dip” for a super bowl...

Anyone here work at Din Tai Fung Costa Mesa California ?

about 3 hours ago

I worked here for just 2 weeks, and the chef fired me...

Question about brining wings

about 5 hours ago

Making wings for the Super Bowl tomorrow. I started to brine my...

Help! Where are My Duck's Giblets Hiding?!

about 6 hours ago

Hi all! I'm making duck l'orange for the first time, and I've...

Freezing tiramisu - Recipe tips and best way to store portions to freeze?

about 6 hours ago

I have a bunch of mascarpone I need to use up, and...

Steak w/ low budget, weak stove, poor ventilation: thinnish chuck eye or thicker top sirloin?

about 6 hours ago

**EDIT: Resolved.** On two people’s advice, went with the top sirloin. I...

How to make a mushroom bechamel look more appealing?

about 9 hours ago

Been working with mushrooms lately, and today I did up a mushroom...

How to cook chuck roast steak?

about 11 hours ago

I've been looking online and there seems to be a lot of...

What percentage of calories are transferred when cooking in a stock/broth?

about 14 hours ago

Might be a dumb question but i can’t find a significant answer...

Wild Grape Leaves For Pickles?

about 14 hours ago

I'm just a dude who has a wild grape plant in his...

Government cheese made the best grilled cheese. What’s the closest approximation?

about 15 hours ago

I grew up in an economically disadvantaged immigrant household. As part of...