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A place to become a better cook and share your culinary knowledge
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Last updated about 6 hours ago
Cooking meat in a pressure cooker
about 6 hours ago
I’ve tried cow tongue and oxtail and chicken but so far I’ve...
Chintan smells weird
about 9 hours ago
So I decided to make chicken stock using the chintan method, so...
Homemade tahini worse than store bought
about 10 hours ago
Hi, recently I've trued to make a tahini myself seeing how everyone...
Recipe Assistance- Bulgur with Tomato, Aubergine and Lemon Yoghurt
about 11 hours ago
Hi All, An excerpt of a written recipe from Yotam Ottolenghi’s Book...
How do y’all deal with the spewing-napalm of a boiling, thick, soup? Is there a way to prevent my potato soup from attacking me?
about 13 hours ago
Stirring it certainly helps, but is the only other solution to hide...
Why is the pork still pink?
about 13 hours ago
I tried making some pork wontons. I steamed them for 20 minutes...
What to do with beef rib bones & fat
about 14 hours ago
I have about 4lbs of beef rib meat, bones and fat from...
Pad Thai Sauce Help
about 15 hours ago
I've recently tried making Pad Thai sauce twice. My recipes posted below...
Coating falling off chicken katsu
about 16 hours ago
I made a chicken katsu recipe which seemed to turn out okay...
What is the so-called "impurities" that arise during broth-making?
about 16 hours ago
I've come across this a few times--a blog recipe or video tutorial...
Butterball Fail
about 18 hours ago
This is a 100? year old recipe which my grandmother, my mother...