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A place to become a better cook and share your culinary knowledge
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Last updated 17 minutes ago
Why does meat sometimes tighten and release a lot of liquid even when rested properly
19 minutes ago
I’ve noticed something that happens inconsistently when cooking larger cuts of meat...
Can I reheat a curd I didn’t push all the way?
about 1 hour ago
I’m making an orange ginger curd, but I realized the thermometer was...
Bacterial Growth in a sub-40 Water Cooler while Defrosting Turkey
about 1 hour ago
Does keeping a bagged turkey in cold sub 40 tap water (without...
Has anyone else noticed boar taint in pork more often in the US?
about 1 hour ago
I think at this point 50% of the pork in buying is...
I work at a butcher in packaging and got gifted a large credit. What cut of meat would YOU get in my scenario?
about 1 hour ago
I was thinking about getting a Frenched pork rack, but I'm open...
Peppery lentils
about 2 hours ago
I'm trying to eat more lentils, I've been cooking them from dry...
First time roasting a whole duck
about 3 hours ago
Looking for tips and advice on the best way to roast a...
Can you pickle peppermint leaves
about 3 hours ago
I wanna make pickled peppermint leaves (or any fresh aromatic). Is this...
Question about cooling fudge and can I use a mixer instead of a spoon?
about 5 hours ago
I've been making old fashioned fudge for years, and lately it takes...
Someone tell me what went wrong please
about 5 hours ago
Made baked beans from scratch. After cooking for 12 hours they are...
Seafood Baked Ziti w/scallops question
about 7 hours ago
I am looking to make a Seafood Baked Ziti with crab meat...