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Latest posts
Last updated 9 minutes ago
Tips for making a flatbread that puffs up on an electric stove (like a roti)
10 minutes ago
I have not had good luck in getting the flatbreads to consistently...
Frying aromatic first vs boil directly when making soup
23 minutes ago
I am wondering if frying the aromatic paste (garlic, shallot, ginger, etc)...
Mushroom Tea/Tincture/Stock?
24 minutes ago
Hey team, I work at a brewery and am going to experiment...
roasted leg of lamb has bitter after taste, whats the reason old meat? prep? or something I did wrong like cooked it for too long?
about 1 hour ago
I had a leg of lamb in the fridge for a few...
Why do we braise short ribs when theyre already tender?
about 4 hours ago
I always thought of braises as a method to tenderize tougher cuts...
Metal residue from aluminum pot?
about 4 hours ago
I just bought a cheap aluminum pot and I've washed it a...
Overcooked the beef for Italian beef sandwiches - reheat gently or should I cook sliced meat longer?
about 5 hours ago
Was following a recipe (Babish/paywalled) that suggested to braise a 5-lb chuck...
Why do purchased refrigerated desserts always taste bad?
about 5 hours ago
I recently bought some desserts (cannoli and lemon bars) from a local...
Old buttermilk uses
about 6 hours ago
Hi! I’ve been using raw milk more and discovering all the cool...
What did I eat (Vietnamese food)?
about 7 hours ago
Ordered in a foreign restaurant, what I thought was bahn xeo (described...
Is it okay to add the excess marinade to a sauce?
about 8 hours ago
I have some raw chicken marinating in the fridge overnight. Tomorrow I...
Is ramen broth just garlic and the broth type?
about 8 hours ago
Like pork bones broth plus minced? garlic equals ramen broth? I just...