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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
Why can't I cook eggs in my stainless steel?
about 3 hours ago
I'm at my wits end. Stainless steel never ever works for eggs...
Fondue inspired mornay sauce? Google AI measurements
about 5 hours ago
I know that AI has frequently gotten things wrong for measurements so...
Made yogurt, it came out thick but with no flavor and a yellow greasy looking top layer, what went wrong?
about 5 hours ago
Ive made yogurt before, so this one is a little strange to...
How to get crispy salmon skin?
about 7 hours ago
I just tried cooking salmon on the stovetop on a stainless steel...
Why is cold spaghetti in the refrigerator taste better? (this post might offend Italians)
about 24 hours ago
My father, who was born in 1951, has been eating spaghetti like...
salmon stuck to pan, do i keep making the sauce?
1 day ago
Creamy Tuscan Salmon the skin of the salmon stuck to the pan...
How to de-clump a sauce?
1 day ago
Howdy. I was attempting to make Alfredo sauce with my daughter who...
Smithey CI 12" pan or CS Round Roaster 12" dual handle
1 day ago
Which one do you recommend? submitted by /u/Patient-Guava-1165 [link] [comments]
I need help with poaching chicken.
1 day ago
I have tried multiple recipes that say that I will end up...
Why is American Cuisine so Underrated Globally?
1 day ago
I feel like when the world thinks of American food, they think...