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A place to become a better cook and share your culinary knowledge

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Last updated about 4 hours ago

Who makes those thick chocolate brownies found at mass catered events?

about 4 hours ago

I always see these brownies at catered events. They're so damn thick...

Curing Duck Confit

about 5 hours ago

Making duck confit for a dinner party. I’m curing 10 legs right...

Is Mustard Seed Still a spice?

about 5 hours ago

In LA I've been looking at a few stores and dont find...

Trying to make hummus like the shops do and I dont get what im missing

about 6 hours ago

Ok so this is my third attempt this month. I use canned...

Lamb chop temperature

about 12 hours ago

I am marinading lamb chops with pepper, white pepper, thyme, garlic and...

Scrambled egg whites and boiling egg whites?

about 14 hours ago

I decided I am to boil eggwhites for my diet. I believe...

Fried Chicken Breasts batter falls

about 18 hours ago

I’m still learning how to do fried chicken right and used Garlic...

How to Bloom Saffron for Maximum Color & Aroma (Traditional Iranian Met...

about 24 hours ago

Ice vs. Warm Water submitted by /u/SprinkleWutSaffron [link] [comments]

Use's for Star Anise?

1 day ago

I HATE black licorice. So let me know if this is a...

Why does my pastry cream go soupy after I whisk it smooth out of the fridge?

1 day ago

I make pastry cream a couple of times a month, cornstarch and...

Why does swapping buttermilk for regular milk with vinegar never turn out quite the same in baking?

1 day ago

I made a batch of biscuits over the weekend using milk with...

Boiled egg yolks turn grey if you don't ice bath them. How fast does it actually happen?

1 day ago

Everyone says to ice bath eggs immediately to prevent the grey ring...