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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...