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A place to become a better cook and share your culinary knowledge

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Last updated about 1 hour ago

Stoichiometry

about 1 hour ago

CANNABUTTER So I have a tub of ghee that I brought home...

No succes in banh bo nuong (honeycomb cake)

about 2 hours ago

I can't manage to make beautiful honeycomb cake. I tried 5 times...

Basic help with stainless steel

about 11 hours ago

Hello! first time posting here. English isn't my 1st language, I'll try...

Cottage cheese buttermilk fried chicken

about 14 hours ago

I an making buttermilk to marinate chicken in. At first I was...

Clean Label Cheese Sauce

about 18 hours ago

submitted by /u/lavidalaney [link] [comments]

Cutting boards: edge grain maple vs sonder teak for new knives - or something better?

about 18 hours ago

I recently got a set of Henckels Forged Premio steel knives 70%...

Curdle me not?

about 18 hours ago

As a single, I usually toss milk that's about to turn in...

French omelettes; seasoned pan; temperature?

about 20 hours ago

I am on a quest to make a good French omelette. I...

Why is my caramel seizing up every time I add cream?

about 21 hours ago

I've tried making caramel sauce three times now and every single time...

Can I make salted pollock (fish) from frozen filets?

about 22 hours ago

In Germany we have salted pollock sold as "replacement salmon" (Lachsersatz). Doesn't...

How much should I expect to pay per month for both?

about 22 hours ago

So I need a chef too make meal prep meals for me...

Is there a way to thicken natural nut butters?

about 23 hours ago

I like natural peanut or almond butter because of the lack of...