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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 12 hours ago
GMS powder (Glycerol Monostearate) for service beurre monte
about 14 hours ago
Hey gang, looking to create a stable beurre monte for service as...
Baking bread in Dutch oven in small gas oven
about 14 hours ago
Hello, just moved into a new apartment and the oven is on...
Filled Peanut Butter Balls
about 15 hours ago
I was looking to make Buckeyes recently, but I'm not a big...
What makes pastel de nata tastier than normal custard tarts?
about 16 hours ago
By normal I'm talking the ones with a sprinkle of nutmeg on...
Batter for chicken tender won’t stick
1 day ago
Title says it all I season the chicken dry, allow to Marinade...
How do you manage your pantries?
1 day ago
Im hoping this fits within the guidlines as Im asking specific questions...
Best way to cook an onion
1 day ago
I’m going to make shakshuka, and the recipe says to “Heat olive...
Stink Beans as Dessert (help!)
1 day ago
I've been asked to make a dessert with stink beans (petai), and...
Beef Wellington Soggy Bottom
2 days ago
Hello! Self taught, and have always had an affinity for beef. Several...
Why dont the egg whites cling to the yolk when making onsen egg
2 days ago
I've made onsen eggs a couple of times sous vide @ 72c...
Best way to par cook and hold duck breasts?
2 days ago
I am making duck breasts for a dinner party, but because my...