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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

What to do with 5 pounds of peeled garlic?

about 5 hours ago

Recently was given a leftover 5 pound container of peeled garlic (it...

Need more body for my Japanese Curry

about 6 hours ago

For context: I am vegetarian Heres the recipe I used to make...

Why does "large egg" vary so much between brands? I tested 3 and got 45-second differences.

about 11 hours ago

I tested three brands of "Large" eggs from the same store. Same...

Oktoberfest

about 18 hours ago

Currently building an Oktoberfest menu for the restaurant I work at. Currently...

Valrhona dark chocolate bars?

about 23 hours ago

I used to buy the random-sized Valrhona bars from Whole Foods until...

Help with temperature control

1 day ago

submitted by /u/tulkas45 [link] [comments]

Mayonnaise saved me last night

1 day ago

I was making a late-night grilled cheese and ran out of butter...

Best induction stove wok

1 day ago

Hello, I'm looking to buy a budget non-toxic wok for my induction...

Which cut of pork is best for a stir fry?

1 day ago

Beef prices are so high, I want to use pork instead for...

Vacuum pack machine

1 day ago

Hi guys, I’m from England and I’m looking for a vacuum sealer...

How can I make a thin, crispy, shattery glaze on a puff pastry?

1 day ago

Most glazes or finishes that I see are either sticky or, like...

Why do Almonds taste like Coffee when you eat them with the skin on?

1 day ago

I have a bag of almonds I've been eating recently, usually I...