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A place to become a better cook and share your culinary knowledge
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Latest posts
Last updated about 3 hours ago
Suggest me candies to make for the holidays! I have sugar, butter, almonds, and chocolate
about 3 hours ago
Toffees, caramels, truffles... What should I look into? I've got 25# white...
Daikon radish not cooking how I thought
about 5 hours ago
Normally when I see daikon in soup, it turns translucent and absorbs...
Chicken Roasting for small family
about 5 hours ago
Hi everyone! We're only a small family of 2 so not really...
Alcohol free fosters
about 6 hours ago
I have a new potential partner who can’t consume alcohol for health...
Can yogurt be left in dough at room temp overnight?
about 9 hours ago
Hey guys. I’m trying to make a sour, fermented pancake (traditionally, the...
Fav holiday Jello/shots?
about 10 hours ago
I’ve oddly become known as the the Jell-O shot girl at parties...
Flash Freezing with Liquid Nitrogen, Advice needed
about 12 hours ago
If I want to flash freeze ingredients with liquid nitrogen, what would...
Turkey frying idea - wondered if it will work
about 12 hours ago
Ok, the thighs are better around 180F but the breast will be...
Are tater tots more popular now than roasted potatoes?
about 14 hours ago
I love potatoes. But curious what everyone thinks about tater tots? submitted...
Making a sweet and hot mustard sauce and it requires me to leave the mustard in vinegar over night but why?
about 14 hours ago
Anybody know the culinary or scientific reason for this? What does leaving...
How do I know when my frozen salmon is good to be eaten raw?
about 14 hours ago
I salt and sugar cured my farmed salmon peice from Costco. It...