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A place to become a better cook and share your culinary knowledge
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Last updated 22 minutes ago
Sous Vide Custard for Donut Filling issues
32 minutes ago
So we started doing donuts at work, and i have made several...
Sous Vide Custard for Donut Filling
about 1 hour ago
So we started doing donuts at work, and i have made several...
Should I go for a 1/4” or 3/8” thick Pizza Steel for a oven maxing out at 500F?
about 9 hours ago
Hey all, I’ve resumed my hunt for the ideal pizza steel after...
How do you make a stainless steel rice cooker stick-free?
about 11 hours ago
Hi all. Recently I bought a rice cooker with a stainless steel...
Am I still supposed to rinse rice if I need to brown it
about 11 hours ago
I always rinse when I making white rice. That’s easy and makes...
Let's Talk About Your Cheap Tricks
about 12 hours ago
As part of our weekly "Let's Talk" series we're going to discuss...
Weekly Ask Anything Thread for May 25, 2026
about 12 hours ago
This is our weekly thread to ask all the stuff that doesn't...
Can someone please explain to me why my homemade fried chicken was bad? It tasted kind of sour in a weird way.
about 14 hours ago
In order of amount added (i dont have exact measurements) Dry batter...
Can I freeze candy melt sweetened condensed milk edible rocks?
about 14 hours ago
I made edible rocks to top an ice cream cake. They're made...
Accidentally ate off a contaminated cutting board
about 16 hours ago
I cut a piece of pork loin to cook, and while I...
Why does vinegar become bitter if you stir it immediately after putting it.
about 17 hours ago
My mother tells me that if you put vinegar in a dish...
Hear me out: could a perpetual "salad" dressing be made? It'd get fresh garlic and onions every now and then, and lot of lime (ie acid) and it'd be based on fish sauce so it'd be super salty. And kept cold. Imagine papaya salad.
about 18 hours ago
I've been making something like this for a few weeks and I...