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Last updated about 4 hours ago
Fixes for pudding that didn’t set
about 5 hours ago
I made Mark Bittman’s (yolkless) vanilla pudding recipe from NYT and it...
How to make store-bought meatballs tender
about 10 hours ago
submitted by /u/ZeppelinBonzo [link] [comments]
How much does cooling a braise in its own liquid actually do for the day two texture?
about 10 hours ago
I braise pork shoulder most Sundays, about six hours at 275, and...
What's happening to a steak between an hour of dry brine and a full overnight?
about 9 hours ago
I cook thick ribeyes a couple of times a month and I've...
Aggressively Defatting Stock?
about 8 hours ago
Gelatin is a weak emulsifier, but, when I reduce stock as aggressively...
Should the knob be turned to it's highest setting when boiling things?
about 8 hours ago
My stove goes from 1-6 and I always have it on 5...
What spices/seasonings correspond to the five tastes?
about 11 hours ago
Hi there! I am a librarian working on basic cooking programs for...
Frozen Tiramisu
about 13 hours ago
Hello chefs, I have a question for the tiramisu experts here. I...
how do you keep garnishes fresh in a hot kitchen fresh over a shift?
about 17 hours ago
what we are doing that i dont feel like is working: putting...
I microwaved american cheese with pickled jalapeno juice help
about 21 hours ago
I wanted to make jalapeno cheese dipping sauce for pizza like little...
Does adding vinegar to boiling water actually help eggs hold together if they crack?
1 day ago
I've heard this tip a few times: add vinegar to the water...
Hard boiled eggs do not peel/separate from thin "skin" layer at shell
1 day ago
As the subject line says, that albumen or whatever thin skin inside...