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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 makes chevre goat cheese taste "goaty"? and can it be replicated w/o diary?
about 2 hours ago
Hi! I hope this is okay to post here! I've been missing...
Can oyster sauce and hoisin ever be swapped?
about 5 hours ago
I am making stir fried noodles and realized one recipe uses oyster...
What does parchment paper do for baking?
about 7 hours ago
Does parchment paper serve any other purpose besides preventing sticking? I never...
Besides kielbasa, what would be a good meat to pair with potato pierogi?
about 9 hours ago
🥟 submitted by /u/butterysyrupywaffle [link] [comments]
HELP! Do I have to get rid of it??
about 14 hours ago
My wooden pasta board has accidentally been laying in used cooking oil...
Fill the bottom of a pot with oil, herbs and spices, turn on heat, throw in vegetables, add more seasonings, cover and stir occasionally
about 14 hours ago
What is the term for this style of cooking? submitted by /u/Oddly-Ordinary...
Oil dispenser topper to fit CARAPELLI oil bottle?
about 16 hours ago
Trying to find a topper to pour out of this bottle (it's...
A little too much vinegar in chicken stock
about 21 hours ago
so basically i am making chicken bone broth for the first time...
Puréed mango sauce: to heat or not to heat?
about 23 hours ago
I recently opened a couple confusing mangos: ripe texture, but so tart...
How do you keep pressed tortillas from sticking together and drying out before cooking?
1 day ago
Does anyone here make tortillas in batches? How do you keep pressed...
How do you get that "snappy" texture in chicken breast?
1 day ago
So I've been trying to replicate a grilled chicken situation for some...
Professionals with pets, how do you keep your pet hair at home and not bring it with you to work?
1 day ago
So, I am thinking about getting into making my own sauces and...