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A place to become a better cook and share your culinary knowledge
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Last updated about 6 hours ago
I unfortunately have a large piece of beef frozen whole; is it better to refreeze (in portions) raw defrosted beef or cook first and then freeze (portions)?
about 7 hours ago
I was planning a braise, if that affects the answer. submitted by...
Alternative flour blends / ratios for waffles? (not G.F.)
about 10 hours ago
My standard waffle batter is pretty basic, except I've started to use...
How do I substitute golden castor sugar?
about 13 hours ago
I am following a british cake recipe in America and it calls...
How to get both browned beef flavor and super tender ground beef?
about 20 hours ago
I want to make a chili where the ground beef has a...
Garibaldi failure
about 22 hours ago
tried to make this recipe: Garibaldi Biscuits Recipe | Waitrose & Partners...
Is there a distinction between herbs and spices that lose their flavor with too much cooking, and herbs that should be added near the end to prevent it from taking over the dish?
about 21 hours ago
I'm asking because I read an article about bone broth that said...
My cookies are way too greasy
1 day ago
Guys, I’ve finally found the right proportions for the flavor and texture...
Pasta Pomodoro recipe from 3 star Michelin Quattro Passi
1 day ago
Hey, pasta pomodoro is basically my favorite pasta, but I've often been...
Do you toast your bread for a PB&J, or leave it raw?
1 day ago
It may be the one sandwich where I prefer untoasted bread. submitted...