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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...