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A place to become a better cook and share your culinary knowledge
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Last updated about 1 hour ago
Recommended portion size for beans/pulses is 150g - is that cooked or dried?
about 2 hours ago
I've been looking at this portion size guide: https://www.bda.uk.com/resource/food-facts-portion-sizes.html It states that...
Frozen strawberries
about 5 hours ago
My granny just told me I’m not supposed to put strawberries in...
Watery tomato sauce - Technique issue or ingredient issue?
about 9 hours ago
Hey guys, I’ve run into this issue for my entirely home cook...
Home Chef Apron Rec? (Save our dry cleaning bill and my marriage😂)
about 14 hours ago
Hi everyone — my partner is amazing in the kitchen and we...
How do I season chicken and rice?
about 17 hours ago
how to season plain chicken breast and brown rice? I’m making a...
Do I need to cut down the weight of Prague Powder #1 when curing ribs?
about 18 hours ago
I have tried using PP1 for pork belly several times. Now I...
Bolognese and separated fat, how or if to solve?
about 19 hours ago
Hi everyone, no specific recipe since I tend to do things by...
Recipe calls for 1.5 cups white sugar and 0.5 cups brown sugar
about 20 hours ago
can i replace the white sugar with brown because i dont have...
Can I make bread with just two trays
1 day ago
Like okay I know nothing about baking but I’m trying to learn...
Pizzelle / panini maker combo?
1 day ago
Is there such a thing as a pizzelle maker combo with interchangeable...
How should I adjust cooking time if I am substituting venison mince in for lamb mince?
1 day ago
Lamb keema recipe, when it gets to the stage of adding minced...