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A place to become a better cook and share your culinary knowledge
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Last updated about 4 hours ago
Can I eat the pomegranate seeds that float to the top? Why are some of the bad seeds at the bottom of the water if it’s recommended to eat the ones that sink?
about 4 hours ago
Just what the title says. I cut the pomegranate a bit too...
Making (bone) broth, is that soap bubbles?
about 5 hours ago
Hey guys, im hoping to get some help and an outside opinion...
Moldy parm?
about 6 hours ago
I cooked pasta with shredded Parmesan cheese then later realized some of...
Trying to troubleshoot chocolate tempering
about 6 hours ago
I'm an amateur trying to temper chocolate to pour into chocolate molds...
Pressure Rice cooker vs pressure cooker vs rice cooker
about 7 hours ago
Hi there, I currently use a (3-cup uncooked) $20 amazon rice cooker...
Help with my steamed buns
about 7 hours ago
It's been a few years that I've made Filipino steamed buns. My...
Drine brining questions
about 7 hours ago
Hi all. Somewhat of a new cook here and have some questions...
Made my Cajun rice too spicy
about 8 hours ago
I used this recipe (https://www.lecremedelacrumb.com/cajun-shrimp-and-rice-skillet/#wprm-recipe-container-25373) to make a Cajun rice dish. Instead...
Trying to properly seer skinless fish
about 8 hours ago
I had a seared sea bass dish at Epic Universe in Orlando...
Ways to Convert Soups/Stews into Pastry or Bun Fillings?
about 9 hours ago
With soup season upon us, I was curious what are some ways...
Zojirushi Micom making just "fine" rice?
about 9 hours ago
A few times a week I'll make short grain brown rice (Kagayaki...