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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
Cottage cheese buttermilk fried chicken
about 2 hours ago
I an making buttermilk to marinate chicken in. At first I was...
Cutting boards: edge grain maple vs sonder teak for new knives - or something better?
about 6 hours ago
I recently got a set of Henckels Forged Premio steel knives 70%...
French omelettes; seasoned pan; temperature?
about 8 hours ago
I am on a quest to make a good French omelette. I...
Why is my caramel seizing up every time I add cream?
about 9 hours ago
I've tried making caramel sauce three times now and every single time...
Can I make salted pollock (fish) from frozen filets?
about 10 hours ago
In Germany we have salted pollock sold as "replacement salmon" (Lachsersatz). Doesn't...
How much should I expect to pay per month for both?
about 10 hours ago
So I need a chef too make meal prep meals for me...
Is there a way to thicken natural nut butters?
about 11 hours ago
I like natural peanut or almond butter because of the lack of...
Homemade tomato paste for bbq sauce
about 13 hours ago
One of my favorite ingredients recently has been a tomato water reduction/tomato...
Hard boiled egg question
about 14 hours ago
Hi. I was wondering if anyone knew why hard boiled eggs would...
A simple one-pan garlic butter mushroom pasta that's become my weeknight favorite
about 13 hours ago
I've been making this after long shifts, and it's one of those...