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A place to become a better cook and share your culinary knowledge
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Last updated about 3 hours ago
When frying in a regular pan, what to do with the oil afterwards?
about 3 hours ago
So this is a dumb question, I get that. I don't have...
cooking unevenly - why is this happening?
about 6 hours ago
submitted by /u/Silent_Ad_6792 [link] [comments]
Chicken leg debone?
about 7 hours ago
Hipbone to tibia or fibula to femur submitted by /u/beefbacen [link] [comments]
Troubleshooting my Tiramisu: Why is my mascarpone mixture always runny?
about 8 hours ago
I have made Tiramisu for years, but I consistently run into consistency...
why did the layers of my jell-o shots slide apart? second attempt tomorrow
about 15 hours ago
submitted by /u/highwaydaffodils [link] [comments]
Possible to make paneer with Strive animal free milk?
about 13 hours ago
does anyone know if it would be possible to make paneer with...
Is it possible to fry food in water if the pressure was high enough?
about 21 hours ago
Is the relatively low boiling temperature of water the only thing that...
Bread breakfast pudding
about 24 hours ago
Should a bread pudding be moist inside like stuffing? Mine that I...
Refined coconut oil for baking
1 day ago
Can I use refined coconut oil (rbd) for making magic shells? Does...
I want to make curry buns but I don't have flour
1 day ago
So I made curry right In the past I've always done it...
Looking to use thin veal steaks instead of beef belly in Japanese gyudon
1 day ago
Hi everyone, I'm looking to make a beef gyudon this weekend, but...