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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 11 hours ago
How should I add frozen spinach into a meat sauce?
about 12 hours ago
Trying to clear out my pantry so I am making beef ravioli...
Is there a way of preparing crispy tofu that one can cook right away?
about 12 hours ago
Most preparations of crispy tofu I see online require me to press...
Was paid to make a tiramisu… the cream is runny! Will it thicken overnight or am I screwed?
about 12 hours ago
So I was paid $50 to make a large tiramisu for my...
can i use salt to preserve cheese?
about 16 hours ago
So, i have been thinking, in the past it was relatively common...
What stage should sourdough baguettes be frozen at?
about 17 hours ago
I like making sourdough baguettes at home, but unlike other kinds of...
Bought frozen Sushi Grade Tuna... How to Thaw and cut and Refreeze?
1 day ago
Hi all. I bought a LARGE slab of sushi grade tuna. Would...
How do i get rid of these burn marks on my glazed claypot
1 day ago
I borrowed my sister’s claypot to make claypot rice. I was trying...
Just got a propane torch and wondering is there any difference in the 'blue' bottle quality and is there certain brands of bottles that people say is better for food.
1 day ago
Title says about it all. Got the bottle that is recommended for...
Ice cream and dried yolks
1 day ago
Ever since I bought my ice cream machine, I've been using crème...
With all we hear about microplastics in food, is tenderizing with a meat mallet/Saran Wrap a good idea? I have some pork in the fridge and want to make a nice schnitzel!
1 day ago
But I don't want to do it without protection, because - meat...