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A place to become a better cook and share your culinary knowledge
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Last updated about 3 hours ago
Anise extract turns white when added to eggs?
about 3 hours ago
I am making a recipe where I add anise extract to eggs...
Lazy Duck Confit
about 4 hours ago
I found this recipe on YouTube for “lazy duck confit”. Duck legs...
Salty Cream cheese
about 4 hours ago
I am making cinnamin rolls filled with cheesecake and for the cheesecake...
Can I cook celeriac (celery root) like pommes fondantes?
about 5 hours ago
Hey folks ! I wanted to see if it would be a...
Which is better: very old raw cinnamon bark, or cinnamon sticks?
about 5 hours ago
Will using old cinnamon bark ruin the flavor of my broth? I'm...
Maltodextrin for turning fats (olive oil) into powder
about 5 hours ago
Hi guys, I am looking to turn olive oil into a powder...
Mixed hazelnut don't turn buttery, what can i do ? (For homemade "Nutella")
about 6 hours ago
It's my first time posting here I hope I'm not breaking any...
Sharpening stones quality
about 9 hours ago
I bought a couple of cheap whetstones from amazon and they work...
Why do almost all sausage breakfast links have a smooth texture these days unless they have a dry texture.
about 10 hours ago
I'm 35. I miss those coarsely grounded sausage links that have a...
Raw egg yolks + asian noodles
about 11 hours ago
You know how for carbonara pasta, raw egg yolks are added to...
Wok on Electric Stove Works Fine?
about 11 hours ago
I recently started trying out some stir fry recipes. Very Americanized stuff...
Making gravy from lamb and/or pork chops
about 14 hours ago
With Thanksgiving coming up, I'm looking around for ways to make lamb...