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A place to become a better cook and share your culinary knowledge
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Last updated about 1 hour ago
What can I make pureed that doesn't suck?
about 1 hour ago
Hi all, I had a tooth extracted on Thursday and I'm not...
Flattening a chicken breast with a meat tenderizer vs. cutting it flat, what's the difference?
about 2 hours ago
Hi everyone, I'm looking for ways to cook chicken breast quickly without...
[advice] how to unstick a bamboo steamer basket
about 6 hours ago
I used my 10-inch steamer basket to cook some frozen Xiao long...
What do I need to know about incorporating wine into a bechamel?
about 7 hours ago
Working on a mushroom bechamel, and I want to work some acidity...
Alternative Uses for Cannoli Filling
about 7 hours ago
I attempted to make a cannoli filling “dip” for a super bowl...
Anyone here work at Din Tai Fung Costa Mesa California ?
about 10 hours ago
I worked here for just 2 weeks, and the chef fired me...
Question about brining wings
about 12 hours ago
Making wings for the Super Bowl tomorrow. I started to brine my...
Help! Where are My Duck's Giblets Hiding?!
about 13 hours ago
Hi all! I'm making duck l'orange for the first time, and I've...
Freezing tiramisu - Recipe tips and best way to store portions to freeze?
about 13 hours ago
I have a bunch of mascarpone I need to use up, and...
Steak w/ low budget, weak stove, poor ventilation: thinnish chuck eye or thicker top sirloin?
about 13 hours ago
**EDIT: Resolved.** On two people’s advice, went with the top sirloin. I...
How to make a mushroom bechamel look more appealing?
about 16 hours ago
Been working with mushrooms lately, and today I did up a mushroom...
How to cook chuck roast steak?
about 18 hours ago
I've been looking online and there seems to be a lot of...