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A place to become a better cook and share your culinary knowledge
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Last updated about 1 hour ago
Can you refreeze/store Pacojet ice cream?
about 2 hours ago
I read that many who use the Ninja Creami complain that the...
Making taquitos for a party, fry or air fry/bake to minimize sogginess?
about 3 hours ago
I'm going to a party where there's several dietary restrictions such as...
Make Polenta More Gelatinous When Solidifying?
about 4 hours ago
I’m making polenta and letting it cool to slice and fry in...
How to make melt in your mouth juicy chicken breast?
about 5 hours ago
I recently ate the best chicken breast of my entire life. And...
Everything Made at home tastes Soapy
about 6 hours ago
Every meal that I or my roommate makes at home tastes soapy...
Bought a half pound of thresher shark from the butcher. How do I prepare it?
about 8 hours ago
Do I cook it like a steak? Like swordfish? Like tuna steak...
Benriner mandoline + potatoes - is there an easy way?
about 9 hours ago
Purchased a benriner mandoline and attached the fry blade to it. Unless...
Creme brulee still runny after over an hour in the oven
about 9 hours ago
Recipe was 5 egg yolks 1/2 cup sugar 1tsp vanilla 2 cups...
Double Fried Chicken Strips for Service
about 10 hours ago
I am working in a consulting role for a couple who is...
Is there anything that can be confused with the "off" ammonia flavor in fish?
about 10 hours ago
I've had a few bad experiences as a home cook with the...
Turkey bacon has bumps on it? Is this normal?
about 10 hours ago
Hello! I have never had turkey bacon before (and yes, I would...