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A place to become a better cook and share your culinary knowledge
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Last updated 33 minutes ago
What are some things you can't really cook in a stainless steel pan?
39 minutes ago
I'm about to pull the trigger on a set, and I'm aware...
freezing wet ingredients of pancake batter, mixing with dry ingredients after thawing?
about 2 hours ago
I would like to make this pancake recipe while camping: https://www.seriouseats.com/the-easiest-fluffiest-pancake-recipe-from-a-pro-who-s-flipped-thousands-of-them-11729596 I...
Is there a ratio for salting tomatoes like there is for protein?
about 3 hours ago
I’m trying to perfect a tomato based barbecue sauce but can’t nail...
Ways to counteract bitterness of orange pith
about 6 hours ago
I recently purchased a bag of small mandarins for snacking but because...
Peanut butter added to a tomato soup drastically cuts down the acidity. Why/how?
about 7 hours ago
TL;DR - Title. Is it the fats or something? Tomato soup often...
Roasting canned pumpkin?
about 7 hours ago
Normally I deepen the flavour of canned pumpkin puree by simmering and...
Substitute question: puff pastry/crescent dough
about 9 hours ago
I wanted to make this sopapilla cheesecake ( https://bellyfull.net/sopapilla-cheesecake/#wprm-recipe-container-41771 ) The problem...
Shellfish allergy question.
about 12 hours ago
Hello, I have a severe shellfish allergy, many recipes I want to...
Soup tasted weird but only after slightly cooling down?
about 17 hours ago
I’m gonna try my best to explain what I did but I...
Wok Hei vs Pan Flare-Ups
about 19 hours ago
How is one considered beneficial and the other detrimental? submitted by /u/purposeandflow...
Fish for Fish Haters
about 22 hours ago
Hello! Ok, so I know it sounds counter-intuitive, but my wife and...