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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
Pan-Searing Chicken Breast, Basting & Pan Sauce?
about 2 hours ago
Hey all, Pan-searing some chicken breast tonight, and also have the same...
Cooking chicken tenders
about 3 hours ago
Hello everyone, bear with me as I'm a beginner. I like normal...
What do I do with this many pretzels?
about 5 hours ago
I have 12 400g bags of pretzels. I live in a rural...
Dessert version of Brazilian cheese buns?!
about 5 hours ago
I have been addicted to the Brazilian Cheese bun recipe, but I...
Why does the fat in my meat have a blue tinge?
about 6 hours ago
It's not USDA meat - this is in the middle east. I'm...
I think I vacuum sealed my pan (urgent)
about 6 hours ago
I was making a grilled cheese and I added some water to...
Canned pork always has odd smell 1 day after opening. Why?
about 7 hours ago
Hi All, My workmate and I are on a project (environmental research)...
How to account for humidity climate in tortilla recipe?
about 7 hours ago
Following a soft flour tortilla recipe using all purpose flour, baking powder...
When blending something smooth (ie pesto, cashew cream): more or less liquid?
about 8 hours ago
Can anyone offer insight regarding whether things blend to a truly smooth...
Why did my sauce work better the first time?
about 8 hours ago
So I'm relatively new to cooking & I made a fried salmon...
Toum With Immersion Blender
about 9 hours ago
I'm trying to make Toum (Recipe Here). I followed the recipe exactly...