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

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Last updated about 5 hours ago

Some Deep Fryer Questions

about 5 hours ago

For context, I've done some research on my fryer and read some...

Why are my boiled peanuts turning black?

about 9 hours ago

I am boiling some peanuts with Sea Salt and they are turning...

Berry Bundt Cake

about 9 hours ago

All the recipes I see for Bundt cake incorporating berries have them...

Three times now I've tried making mayo that refuses to thicken or emulsify...

about 10 hours ago

I've been making homemade mayo for years now, first in restaurants with...

What type of pizza??? #chefsed #pizza #edit #entrepreneur #pizzalover

about 11 hours ago

Pizza submitted by /u/Alternative-Fox9635 [link] [comments]

Are the Golden Curry Japanese curry boxed roux directions wrong??

about 11 hours ago

Is there supposed to be more water?? I usually make my own...

Silo vacuum sealer

about 12 hours ago

So, after kick-starting and then mentally writing off the silo vacuum sealer...

Can You Leave Yeast Out Too Long in Water to Bloom?

about 12 hours ago

Here's the sitch: My genius self just put my active dry yeast...

Husk Cherry brainstorm

about 12 hours ago

They’re too tasty and cool of a fruit, but weird enough that...

Why didn't the bread coating stick onto my halloumi nuggets?

about 12 hours ago

I was following the recipe to make halloumi nuggets over here: https://www.moribyan.com/recipe-view/extra-crispy-halloumi-nuggets/?utm_source=whisk&utm_medium=android&utm_campaign=extra_crispy_halloumi_nuggets...

Tried making Pazole and despite an overnight soak and roughly 4.5 hours of cook time my hominy remained very tough

about 13 hours ago

Just curious if anyone else has experience or can point out where...

Can you please recomend really good or unique food seasoning from Mexico that you can not get in Europe and it is not spicy?

about 14 hours ago

Please, I will appreciate any advice, as I have an opportunity to...