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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
In need of help duplicating Korean Milk Cream Bread from Tour Les Jour/Paris Baguette!!
about 2 hours ago
Hello all! I really would actually appreciate any help so much. I...
Do restaurants have different sources for garnishes like pickles for sandwiches
about 2 hours ago
Maybe it just because I'm hungry at the restaurant but pickles seem...
What gives pepperonci peppers brine their unique taste?
about 7 hours ago
Have not posted here before but this is a question they may...
Frozen dumplings
about 8 hours ago
Hi everyone! I was wondering, can I freeze uncooked homemade dumplings if...
Why does parmesan powder creates a much creamier emulsion than grated parmesan?
about 10 hours ago
When making cacio e pepe, carbonara, or alfredo, I always use the...
Protien Gummies
about 11 hours ago
Hi!! I recently made the internet popular recipe for protien gummies. 112...
Making Chicago Beefs with bottom round, does 190° (F) seem correct? Seems a bit high and they do have a note but want to double check.
about 11 hours ago
The recipe does explain why they go for 190 but still feels...
What can I make pureed that doesn't suck?
about 13 hours ago
Hi all, I had a tooth extracted on Thursday and I'm not...
Flattening a chicken breast with a meat tenderizer vs. cutting it flat, what's the difference?
about 14 hours ago
Hi everyone, I'm looking for ways to cook chicken breast quickly without...
[advice] how to unstick a bamboo steamer basket
about 18 hours ago
I used my 10-inch steamer basket to cook some frozen Xiao long...
What do I need to know about incorporating wine into a bechamel?
about 19 hours ago
Working on a mushroom bechamel, and I want to work some acidity...