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A place to become a better cook and share your culinary knowledge
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Last updated 3 minutes ago
Failed croissant help
about 1 hour ago
So I was making croissants and while proofing the butter ended up...
Amount of liquid for beans without measuring?
about 7 hours ago
Tl;dr- is there an easy ratio to get the liquid:soaked bean balance...
can i use normal butter instead of brown butter for cookies
about 7 hours ago
i don't really like how the brown butter makes it taste so...
This is my recent maintenance of this main scripture of this image.
about 7 hours ago
I’m basically including this prevented script image submitted by /u/Horror_Garbage7001 [link] [comments]
Marinating chicken thighs overnight, how to get crispy?
about 8 hours ago
I’m marinating some boneless skinless chicken thighs overnight and wanted to get...
Making spicy ghost pepper popsicles: how do I calibrate the heat and keep it evenly distributed?
about 9 hours ago
I'm making ghost pepper ice pops for a kids' popsicle stand. We...
Can I buy dark brown sugar and add white sugar if recipe calls for light brown sugar?
about 10 hours ago
I know the inverse is true, that I can use light brown...
When frying in a regular pan, what to do with the oil afterwards?
about 16 hours ago
So this is a dumb question, I get that. I don't have...
cooking unevenly - why is this happening?
about 19 hours ago
submitted by /u/Silent_Ad_6792 [link] [comments]
Chicken leg debone?
about 20 hours ago
Hipbone to tibia or fibula to femur submitted by /u/beefbacen [link] [comments]
Troubleshooting my Tiramisu: Why is my mascarpone mixture always runny?
about 21 hours ago
I have made Tiramisu for years, but I consistently run into consistency...
why did the layers of my jell-o shots slide apart? second attempt tomorrow
1 day ago
submitted by /u/highwaydaffodils [link] [comments]