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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

Should I beat my meat?

about 1 hour ago

Which meat cuts should one beat with a mallet to tenderise and...

grayish edge on yolk of soft boiled eggs??

about 5 hours ago

i made a batch of boiled eggs a week ago and i...

Mushroom texture - how to stop them being slimy?

about 9 hours ago

I'm very new to cooking anything but have always wanted to try...

How to stop smoked paprika mellowing out?

about 11 hours ago

I've been making a Spanish lentil stew recently that calls for 2-3...

Why does my braise come out dry even though the meat is fork tender?

about 11 hours ago

I braise a chuck roast most weekends, 300F for about three and...

Best oil options for the chili?

about 19 hours ago

Can't do sesame this time since I'm making a batch for guests...

What is happening to my fryer 😭

about 19 hours ago

I am using sunflower oil (the same oil I’ve always used) to...

Italian Buttercream Runny and Deflated

1 day ago

as the title states, my italian buttercream is too runny and the...

Lemon syrup for soda help

1 day ago

Hi, I am looking for some help with a recipe for lemon...

Teaching a group of senior boys basic cooking skills - 1 hour, $250 budget

1 day ago

Hey all, I am pretty competent in the kitchen and have volunteered...

Dessert Pizza: Is there any reason why I couldn't make a ice cream roux sauce?

1 day ago

I get to feed my community once a week making fresh pizzas...

Runny mayo

1 day ago

Ingredients below. Came out very runny so i added one egg yolk...