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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
Anybody have any tips for making mayo?
about 1 hour ago
I've never done it before but I'm thinking about trying it tomorrow...
I need help to identify if the wok i just bought its ok or should ask for a better one
about 3 hours ago
its supposed to be CS wok , but in the box it...
Can you approximate a confit by adding a smaller amount of oil to sous vide bag?
about 7 hours ago
I really enjoy the result of cooking fish in oil, but hate...
Why does my chuck roast come out stringy and dry after four hours of braising?
about 8 hours ago
I braise a chuck roast a couple of times a month in...
Bundt cake recipe substitutions.
about 9 hours ago
https://tastesbetterfromscratch.com/chocolate-bundt-cake/ I am following this recipe for a chocolate bundt cake. It...
Rule
about 9 hours ago
What's a food "rule" that you completely ignore? submitted by /u/Kind_Body6184 [link]...
Rehydrating TVP with oil/broth emulsion to add fat to TVP
about 10 hours ago
I have been using soy curls, but because they are expensive I...
Has anyone read the composition breakdown on the grey sea salts? Genuine question
about 18 hours ago
I bought a bag on the strength of the trace minerals thing...
Chicken stock in instant pot with lemon and thyme?
about 19 hours ago
I want to use the instant pot and make some chicken stock...
"Steamed rice" - what?
about 24 hours ago
I have never seen a recipe call for cooking rice over a...
What can I use as an alternative for coconut milk?
1 day ago
I'm trying to find an alternative to coconut milk that I can...
Do I have to reheat or bring to room temperature custard I made the day before?
1 day ago
My recipe says I can make the custard three days ahead. I...