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A place to become a better cook and share your culinary knowledge
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Last updated 2 minutes ago
My Seasoned Pan Has Sticky Spots In The Edges - How Bad Is That?
43 minutes ago
This might be a dumb question. I realized how it got seasoned...
Have you noticed a flavor difference when cooking with cold-pressed groundnut oil versus refined oil?
about 1 hour ago
I noticed a significant difference in flavour but not sure if it...
Is there a way to incorporate fruit pulp in a cake? Is there a way to judge how “wet” it is?
about 3 hours ago
My favourite birthday cake recipe calls 1.25 cups of milk. How do...
Wanna make fish and chips for the first time but got a couple questions
about 7 hours ago
Okay so, I’ve only deep fried a few times before didn’t end...
Help me learn how to sharpen knives!
about 13 hours 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 19 hours ago
Hey y’all! I want to start making my own vanilla! I have...
Electric induction hob
about 20 hours ago
Hi I’ve recently bought a house with an electric induction hob after...
Compound butter immulsion sauce?
about 20 hours ago
I make a lovely compound butter (I take a red pepper medly...
Why does "spicy" basically mean "hot from chili peppers" in the West? There are countless spices—turmeric, cardamom, coriander, cumin, cinnamon, cloves, etc.—that add tons of flavor without much heat. Why did "spicy" become synonymous with chili rathe
about 23 hours ago
In English, especially in Western countries, "spicy" has become almost synonymous with...
Italian buttercream is soupy?, what am I doing wrong?
1 day 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
1 day ago
(English is not my first language sorry if it's not perfect 🥲)...