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A place to become a better cook and share your culinary knowledge
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Last updated about 2 hours ago
What actually makes a cheesecake filling smooth instead of dense or grainy?
about 4 hours ago
I've made cheesecake three times now and I keep landing somewhere between...
Feta completly stuck to the pan - why?
about 6 hours ago
I was following this recipe: https://www.instagram.com/p/Dbvw0hhmoRz Heat a small nonstick skillet over...
What actually holds a mounted butter sauce together between finishing it and plating?
about 6 hours ago
I've been working on a red wine pan sauce for a dinner...
How do you whip up lard?
about 11 hours ago
I want to do the whipped Foccacia and Whipped Lardo from The...
Trouble making schmaltz
about 13 hours ago
Hello, I tried making schmaltz for the first time with this recipe...
Anybody have any tips for making mayo?
about 15 hours 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 16 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 21 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 22 hours ago
I braise a chuck roast a couple of times a month in...
Bundt cake recipe substitutions.
about 23 hours ago
https://tastesbetterfromscratch.com/chocolate-bundt-cake/ I am following this recipe for a chocolate bundt cake. It...