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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 1 hour ago
Did I just ruined my mixer?
about 2 hours ago
while mixing, the container unscrewed itself by the bottom, and yogurt leaked...
Culinary internship
about 4 hours ago
can someone please suggest how can I get a culinary internship in...
Freezing to microwave cooked bacon?
about 9 hours ago
There's breakfast frozen meals that contain a slice of back bacon, pre...
Why does the numbing from Sichuan pepper sometimes feel stronger in certain dishes than others even with the same amount?
about 10 hours ago
I've been using Sichuan pepper pretty regularly now and I notice the...
Does pork have to be burnt to be fully cooked?
about 15 hours ago
I don't have as much as a recipe as I do just...
why does my hollandaise get too thick and pasty?
about 16 hours ago
i’m making hollandaise like this: 3 egg yolks 1 tbsp lemon juice...
Want to get a pasta maker for my friend
about 18 hours ago
Hey all! My friend's birthday is coming up, and she loves to...
Does Restaurant Quality smooth hummus require equipment or is it technique?
about 18 hours ago
Do restaurants that have super smooth hummus use special equipment or is...
What can I use to substitue for pig fat in poultry terrines?
about 19 hours ago
I keep Kosher at home, which means that pork is forbidden. This...
Wierd taste in pork rinds
about 19 hours ago
Weird taste in pork rinds Yesterday I bought some pork rinds and...
Sabor raro en chicharrón de cerdo
about 20 hours ago
Yesterday I bought some pork rinds and ate them in a bolillo...
Chocolate Granola Struggles
about 22 hours ago
I’ve seen so many different recipes and tried making my own but...