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A place to become a better cook and share your culinary knowledge

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Latest posts

Last updated 13 minutes ago

Help me learn how to sharpen knives!

22 minutes ago

Hey all, just a home cook here. Cooking has become quite the...

Anyone know where to get good vanilla beans in Houston, TX?

about 7 hours ago

Hey y’all! I want to start making my own vanilla! I have...

Electric induction hob

about 8 hours ago

Hi I’ve recently bought a house with an electric induction hob after...

Compound butter immulsion sauce?

about 7 hours ago

I make a lovely compound butter (I take a red pepper medly...

Italian buttercream is soupy?, what am I doing wrong?

about 12 hours ago

So I'm trying to make Italian buttercream and I somewhat succeeded? It...

Advices on cooking rumsteak (sirloin in the USA?) for 20 people

about 14 hours ago

(English is not my first language sorry if it's not perfect 🥲)...

Sauce splits every time I add cheese, what am I doing wrong?

about 14 hours ago

Making a basic cheese sauce for pasta. Butter, flour, milk, all fine...

Steak crust is fine but the inside is grey before it hits medium rare

about 15 hours ago

Cast iron, ripping hot, oil just smoking. I get a good dark...

Pan sauce keeps turning grainy when I mount it with butter, is it my heat or my timing?

about 16 hours ago

Making pan sauces after searing steak in cast iron, beef stock, shallot...

What is the original and classic shape of omlette? Can anyone guide me through it

about 18 hours ago

I am mastering my culinary arts and my chef has asked me...

What are the implications of making a white monster energy cake (with actual white monster)?

1 day ago

Hello! I recently made this Hawaiian Guava cake from the New York...