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A place to become a better cook and share your culinary knowledge
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Last updated 7 minutes ago
Is not letting kitchenware soak in steramine long enough the norm??
about 1 hour ago
Unsure if this is the right sub, but I was asked to...
Curing salt wet bring formula = Total mass (water(g) + protein(g))*.0025 for a 150ppm cure?
about 2 hours ago
Didn't quite know how to format that title but I'm making my...
Cookie dough in advance
about 2 hours ago
I need cookies on Thursday and on Friday. I'm making simple chocolate...
Sautéed mushrooms, how to add more complexity to the flavor?
about 3 hours ago
Shallots, butter, thyme, garlic sure but any other great ingredients out there...
Need an accurate name
about 4 hours ago
Somebody shared a link with me for "mayonnaise" made by blending hard...
Why do my frozen fries turn out greasy? What am I doing wrong?
about 4 hours ago
Hola a todos — Busco métodos probados y comprobados para preparar patatas...
I can't cook and somehow I'm making mashed potatoes for Thanksgiving, help me!
about 6 hours ago
How it happened, I have no idea. But I can not cook...
Is there anything I can do to/with Marmalade that makes it not taste disgusting?
about 7 hours ago
I've got a jar of Marmalade in my pantry, bought it because...
Let’s talk Turkey: injecting fat
about 7 hours ago
Turkey isn’t my favorite poultry, but it’s Thanksgiving.. I break my bird...
Lets Talk About Your Favorite Chefs
about 9 hours ago
This weeks theme is "Tell us about your favorite chef". Let us...
Can of cat food (no dents) bubbled and fizzed when I opened it. It mostly fizzed over onto a paper towel and splashed some of my sweatshirt.
about 11 hours ago
This can looked just fine. But when I opened it, it oozed...
A Roux For Stew Using No Butter (NOT No Fat)
about 12 hours ago
Hi everyone! I've really been keen on stews lately. I was reading...