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A place to become a better cook and share your culinary knowledge
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Last updated about 5 hours ago
Bought frozen Sushi Grade Tuna... How to Thaw and cut and Refreeze?
about 5 hours ago
Hi all. I bought a LARGE slab of sushi grade tuna. Would...
How do i get rid of these burn marks on my glazed claypot
about 5 hours ago
I borrowed my sister’s claypot to make claypot rice. I was trying...
Just got a propane torch and wondering is there any difference in the 'blue' bottle quality and is there certain brands of bottles that people say is better for food.
about 5 hours ago
Title says about it all. Got the bottle that is recommended for...
Ice cream and dried yolks
about 12 hours ago
Ever since I bought my ice cream machine, I've been using crème...
With all we hear about microplastics in food, is tenderizing with a meat mallet/Saran Wrap a good idea? I have some pork in the fridge and want to make a nice schnitzel!
about 12 hours ago
But I don't want to do it without protection, because - meat...
Can I store concha dough in the refrigerator?
about 13 hours ago
I've made the dough for the conchas, however I have somewhere to...
Pierogis
about 13 hours ago
Can you use 00 flour to make pierogis submitted by /u/cardsncollectibles [link]...
Pierogis
about 13 hours ago
Can you use 00 flour to make pierogis submitted by /u/cardsncollectibles [link]...
Am I using too much butter and milk for my roux?
about 14 hours ago
So I've been making bechamel sauce for the base of a lot...
My first trial ever (20M)
about 17 hours ago
Tommorow I have my first ever trial and it's in a salad...