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A place to become a better cook and share your culinary knowledge
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Last updated about 2 hours ago
Anybody has experiences with the PK 2 pasta extruder? Would love to hear it
about 2 hours ago
Has anyone here owned or used the PK 2 pasta extruder sold...
Recommended ways to keep some breakfast items warm without drying?
about 9 hours ago
So, I'm planning a brunch for 8 people, and since it's a...
Why does my Duxtop 1800w induction burner switch to a Fahrenheit temperature selection instead of staying on the 1-10 setting for temperature?
about 13 hours ago
I use my induction burner outside when I’m deep frying things and...
How to make a good chicken cobb salad with blue cheese
1 day ago
Ideas for making salads. submitted by /u/Direct-Ad-9259 [link] [comments]
Velveting beef after marinade?
1 day ago
I've had some thin cut beef strips marinating overnight in a teriyaki...
Chic b’fast sausage - how to keep moist
1 day ago
Hi everyone. I’m trying to make breakfast sausage patties using ground chicken...
I tried baking fit langos (hungarian pancake-ish), but the result is underwhelming. Could you have a look and give advice on what I can improve?
2 days ago
This is the video recipe: https://www.youtube.com/shorts/3ncZ2JR3hO4 2 eggs 300g Skyr 140g flour...
Help my ribs from over marinating
2 days ago
My friends and I are cooking some Korean and Mexican dishes for...
Italian Sub Sandwiches
2 days ago
I was hoping some experienced sandwich makers could tell me the proper...