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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 1 hour ago
Creme brulee problems
about 4 hours ago
I used a Cooks Illustrated creme brulee recipe and it seems to...
Why is my chocolate coating sweating after I take it out of the fridge?
about 6 hours ago
Why is my chocolate coating sweating after I take it out of...
How would you transport a soup?
about 6 hours ago
This is bit of a strange question and I acknowledge that. I...
Sprouts Chicken looked good and smells like chicken but tastes fishy?
about 13 hours ago
I use avocado oil. I didn't notice it until I ate the...
How do I make more tender Asian pork ribs on a charcoal grill rather than baking them?
about 12 hours ago
Apologies in advance, because we don't normally have a written recipe for...
Made a mistake when cooking with beef bone broth.
about 16 hours ago
To keep it short. I had an older beef bone broth sitting...
Can you make Gordan Ramsay Halloumi, Courgette and Herb Cakes the night before?
about 18 hours ago
I am looking to make a large batch of Gordan Ramsay Halloumi...
Chemistry of roux?
about 17 hours ago
Hello, I’ve started incorporating roux’s into my cooking and it does something...
Is there such a thing as reverse marinade?
about 19 hours ago
I'm wondering about grilling meat, and then letting it sit in a...
5lb pork shoulder butt how to’s?
about 20 hours ago
I have a pork shoulder butt I need to cook tomorrow. I...
Practicing galbijjim before my mom's birthday and the pear marinade keeps turning the meat to mush
1 day ago
I'm American, my mom is Korean. I'm making galbijjim for her birthday...
Does poking a hole in the egg before boiling actually prevent cracking? I tested 20 eggs.
1 day ago
I keep seeing this tip: poke a tiny hole in the wide...