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A place to become a better cook and share your culinary knowledge
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Latest posts
Last updated about 4 hours ago
MIL uses badly scraped non-stick pans... How do I tell her not to?
about 4 hours ago
My MIL owns 2 or 3 non-stick pans that she uses for...
Weekly Ask Anything Thread for June 22, 2026
about 6 hours ago
This is our weekly thread to ask all the stuff that doesn't...
Let's Talk about LLM recipes
about 6 hours ago
As part of our ongoing "Let's Talk Series" we want to (temporarily)...
Judge my bone broth technique. 🦴
about 8 hours ago
Goal: Make a glycine-rich chicken broth that's jiggilier than an ass during...
Blast/Shock Freezer Question - Are Irinox Worth the Premium Price
about 9 hours ago
Looking for a small shock-freezer for garden-harvest and preprepared meal flash freezing...
Flambadou Question
about 8 hours ago
I’m curious how it is possible that a flambadou doesn’t increase the...
Can I fill tart shells with a savory custard rather than making a bunch of mini quiches?
about 14 hours ago
I want to blind bake a bunch of tart shells, then fill...
When making scrambled egg muffins with sausage and cheese what sauce do you add to keep it moist?
about 20 hours ago
I typically add mustard, but am curious what others add. submitted by...
Reducing lobster stock
about 22 hours ago
Made a really nice and delicate lobster stock. Tastes great. We have...
How to properly freeze an omelette/eggs?
1 day ago
Grocery stores sell frozen eggs/omelettes that are intended to be nuked. But...
Goat butter for cookies?
1 day ago
Is it possible? submitted by /u/FearlessSquash8323 [link] [comments]
"Better Than Bouillon" With Rice?
2 days ago
I plan on making some chicken rice in the rice cooker, and...