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

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Last updated about 1 hour ago

Creme brulee problems

about 4 hours ago

I used a Cooks Illustrated creme brulee recipe and it seems to...

Why is my chocolate coating sweating after I take it out of the fridge?

about 6 hours ago

Why is my chocolate coating sweating after I take it out of...

How would you transport a soup?

about 6 hours ago

This is bit of a strange question and I acknowledge that. I...

Sprouts Chicken looked good and smells like chicken but tastes fishy?

about 13 hours ago

I use avocado oil. I didn't notice it until I ate the...

How do I make more tender Asian pork ribs on a charcoal grill rather than baking them?

about 12 hours ago

Apologies in advance, because we don't normally have a written recipe for...

Made a mistake when cooking with beef bone broth.

about 16 hours ago

To keep it short. I had an older beef bone broth sitting...

Can you make Gordan Ramsay Halloumi, Courgette and Herb Cakes the night before?

about 18 hours ago

I am looking to make a large batch of Gordan Ramsay Halloumi...

Chemistry of roux?

about 17 hours ago

Hello, I’ve started incorporating roux’s into my cooking and it does something...

Is there such a thing as reverse marinade?

about 19 hours ago

I'm wondering about grilling meat, and then letting it sit in a...

5lb pork shoulder butt how to’s?

about 20 hours ago

I have a pork shoulder butt I need to cook tomorrow. I...

Practicing galbijjim before my mom's birthday and the pear marinade keeps turning the meat to mush

1 day ago

I'm American, my mom is Korean. I'm making galbijjim for her birthday...

Does poking a hole in the egg before boiling actually prevent cracking? I tested 20 eggs.

1 day ago

I keep seeing this tip: poke a tiny hole in the wide...