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A place to become a better cook and share your culinary knowledge
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Last updated about 6 hours ago
Pizza proving help
about 6 hours ago
Hi all, Take 2 - Didn't spot the recipe requirement last time...
Mexican grilled chicken
about 7 hours ago
The Mexican restaurants I go to have grilled chicken on the the...
Beef chuck is still incredibly tough and rubbery after 2 hours of simmering. Did I cook it too hot or not long enough?
about 8 hours ago
Here is the recipe/method: 2 lbs beef chuck roast, cut into 1.5-inch...
Need Help Improving Hot Chocolate with Melted Bars
about 9 hours ago
Hello, everyone! I have been practicing making hot chocolate with dark chocolate...
I ate liquid egg whites 2 weeks after opening them
about 9 hours ago
Am I going to get food poisoning? The box said use within...
Pizza dough proving trouble
about 10 hours ago
Hi guys I'm getting desperate here. Just don't know what I'm doing...
Slowcooker chicken feet bouillon
about 15 hours ago
I made chicken stock with chicken feet and vegetables in my slow...
Potato Buns have air pockets on the crust - why?
about 15 hours ago
Recipe and process below, the only difference I did was the knead...
Vegetable stock turned out very underwhelming
about 17 hours ago
First time making proper vegetable stock, instead of using store bought. For...