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A place to become a better cook and share your culinary knowledge
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Last updated about 4 hours ago
Who makes those thick chocolate brownies found at mass catered events?
about 4 hours ago
I always see these brownies at catered events. They're so damn thick...
Curing Duck Confit
about 5 hours ago
Making duck confit for a dinner party. I’m curing 10 legs right...
Is Mustard Seed Still a spice?
about 5 hours ago
In LA I've been looking at a few stores and dont find...
Trying to make hummus like the shops do and I dont get what im missing
about 6 hours ago
Ok so this is my third attempt this month. I use canned...
Lamb chop temperature
about 12 hours ago
I am marinading lamb chops with pepper, white pepper, thyme, garlic and...
Scrambled egg whites and boiling egg whites?
about 14 hours ago
I decided I am to boil eggwhites for my diet. I believe...
Fried Chicken Breasts batter falls
about 18 hours ago
I’m still learning how to do fried chicken right and used Garlic...
How to Bloom Saffron for Maximum Color & Aroma (Traditional Iranian Met...
about 24 hours ago
Ice vs. Warm Water submitted by /u/SprinkleWutSaffron [link] [comments]
Why does my pastry cream go soupy after I whisk it smooth out of the fridge?
1 day ago
I make pastry cream a couple of times a month, cornstarch and...
Why does swapping buttermilk for regular milk with vinegar never turn out quite the same in baking?
1 day ago
I made a batch of biscuits over the weekend using milk with...
Boiled egg yolks turn grey if you don't ice bath them. How fast does it actually happen?
1 day ago
Everyone says to ice bath eggs immediately to prevent the grey ring...