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Last updated about 2 hours ago
Why does my fond turn into good crust some days and burnt bitter bits other days?
about 2 hours ago
I sear steaks in a stainless pan a couple times a month...
Lemon pudding didn't set
about 3 hours ago
I don't know much food science -- I just follow the recipe...
Why are my dumplings so inconsistent in texture?
about 3 hours ago
Hi! Not sure if this is an r/askbaking or r/askculinary question, but...
Why does my pan sauce break when I mount the butter off the heat?
about 4 hours ago
I deglaze with white wine, reduce it to a couple of tablespoons...
Baking soda in boiled egg water – does it actually help with peeling?
about 5 hours ago
Another tip I keep seeing: add baking soda to the water and...
Why is it when people slice steak they slice it at a diagonal angle instead of just straight whats the difference?
about 6 hours ago
Is it do with presentation or something or the way the steak...
Fixes for pudding that didn’t set
about 17 hours ago
I made Mark Bittman’s (yolkless) vanilla pudding recipe from NYT and it...
How to make store-bought meatballs tender
about 23 hours ago
submitted by /u/ZeppelinBonzo [link] [comments]
How much does cooling a braise in its own liquid actually do for the day two texture?
about 22 hours ago
I braise pork shoulder most Sundays, about six hours at 275, and...
What's happening to a steak between an hour of dry brine and a full overnight?
about 21 hours ago
I cook thick ribeyes a couple of times a month and I've...
Aggressively Defatting Stock?
about 21 hours ago
Gelatin is a weak emulsifier, but, when I reduce stock as aggressively...
Should the knob be turned to it's highest setting when boiling things?
about 20 hours ago
My stove goes from 1-6 and I always have it on 5...