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A place to become a better cook and share your culinary knowledge
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Last updated 24 minutes ago
Advices on cooking rumsteak (sirloin in the USA?) for 20 people
about 1 hour ago
(English is not my first language sorry if it's not perfect 🥲)...
Sauce splits every time I add cheese, what am I doing wrong?
about 1 hour ago
Making a basic cheese sauce for pasta. Butter, flour, milk, all fine...
Steak crust is fine but the inside is grey before it hits medium rare
about 2 hours ago
Cast iron, ripping hot, oil just smoking. I get a good dark...
Pan sauce keeps turning grainy when I mount it with butter, is it my heat or my timing?
about 3 hours ago
Making pan sauces after searing steak in cast iron, beef stock, shallot...
What is the original and classic shape of omlette? Can anyone guide me through it
about 6 hours ago
I am mastering my culinary arts and my chef has asked me...
What are the implications of making a white monster energy cake (with actual white monster)?
about 13 hours ago
Hello! I recently made this Hawaiian Guava cake from the New York...
Propane converted NG stove having problems
about 20 hours ago
I've wanted a gas stove my entire life. I finally got one...
Why does my garlic go bitter when I sauté it but not when I roast it?
about 21 hours ago
Sliced garlic in olive oil over medium heat, and by the time...
How do restaurants make this standing crepe ring for plated desserts?
1 day ago
Hi everyone, I’ve been trying to figure out how this dessert is...
Lime vs lemon in water
1 day ago
It seems lemon is more frequently preferred in still water and lime...
Smooth top surface on small bread rolls?
1 day ago
This is professional kitchen question ~ Been tasked with doing something akin...
how to store soaked chickpeas?
1 day ago
I soaked some chickpeas two days ago, intending on cooking them today...