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A place to become a better cook and share your culinary knowledge
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Latest posts
Last updated 38 minutes ago
Can I fill tart shells with a savory custard rather than making a bunch of mini quiches?
about 1 hour ago
I want to blind bake a bunch of tart shells, then fill...
When making scrambled egg muffins with sausage and cheese what sauce do you add to keep it moist?
about 8 hours ago
I typically add mustard, but am curious what others add. submitted by...
Reducing lobster stock
about 9 hours ago
Made a really nice and delicate lobster stock. Tastes great. We have...
How to properly freeze an omelette/eggs?
about 20 hours ago
Grocery stores sell frozen eggs/omelettes that are intended to be nuked. But...
Goat butter for cookies?
1 day ago
Is it possible? submitted by /u/FearlessSquash8323 [link] [comments]
"Better Than Bouillon" With Rice?
1 day ago
I plan on making some chicken rice in the rice cooker, and...
Homemade Lasagna Too Runny
1 day ago
Hi all, yesterday I made Lasagna following the recipe below. It was...
Bulk homemade focaccia
2 days ago
Hey everyone, I'm hosting a gathering of about 25 people this summer...
Anybody has experiences with the PK 2 pasta extruder? Would love to hear it
2 days ago
Has anyone here owned or used the PK 2 pasta extruder sold...
Recommended ways to keep some breakfast items warm without drying?
2 days ago
So, I'm planning a brunch for 8 people, and since it's a...
Why does my Duxtop 1800w induction burner switch to a Fahrenheit temperature selection instead of staying on the 1-10 setting for temperature?
2 days ago
I use my induction burner outside when I’m deep frying things and...