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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
Let's Talk About What You Want to Talk About
about 4 hours ago
As part of our ongoing "Let's Talk" series, we really kind of...
Thinking of starting an authentic vada pav stall in Gunjur/Whitefield – what should I nail in the recipe?
about 5 hours ago
submitted by /u/Accomplished-Scar854 [link] [comments]
Making a melton mowbray/pork pie. How to keep juices/fat inside a hot lard pastry pie?
about 9 hours ago
Each time I make a pork pie, a lot of fat is...
Weekly Ask Anything Thread for June 29, 2026
about 11 hours ago
This is our weekly thread to ask all the stuff that doesn't...
What does it mean when your eggs (to hard boil) float in the water fat ends up? Are they too old?
about 12 hours ago
Started in cool water, still floating at a boil. submitted by /u/mel_cache...
Cooking chicken thighs under the broiler in the oven?
about 16 hours ago
Hi all: I made a recipe tonight where you marinate (boneless, skinless)...
Chocolate sauce for Mocha Almond Fudge ice cream
about 20 hours ago
I am new at making ice cream—I just recently got a Cuisinart...
Best way to heat up frozen dumplings in an office space
about 22 hours ago
Frozen dumplings are my go to for a quick and relatively healthy...
Cookery Course fo the begginer
2 days ago
I am are looking for the cookery course for the begginner what...
Using MSG in a recipe that does not require salt
about 23 hours ago
I am making a slow cooker beef and broccoli. Since I use...
How bad of an idea it is to extract shrimp head emulsion with a masticating juicer?
1 day ago
A friend gifted me with a box of Carabineros shrimp, I was...
How much vacuum pressure do food saver systems create?
1 day ago
We have a ZWILLING Fresh & Save vacuum pump, a small, battery-powered...