Cooking
Advice, Questions, and Discussions about Cooking
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When to use vinegar when poaching an egg?
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Best frying oil: grapeseed, canola or peanut oil?
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I need a recipe for quinoa... It's going to be my first experience with it.
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What did you cook for your first meal for your lover?
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Why is it that the flat cut comes out tough even when cut cross-grain? Do I need to cook longer?
Recipe Question For: Mommy Elly's Brisket -
What is a "short" jus? Apparently it's a technique that Michel Bras invented but how does it differ from a regular jus?
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What herb can replace thyme in a recipe?
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Can i freeze coconut milk?
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What are some good quality reasonably priced cookware?
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How do you season a cast iron pan if already spots are seen on it?
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Any great recipes for meatloaf?
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How to cook sweet potato quickly
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Best italian olive oil/ capezzana, frantoio, other?
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How do you make gravy
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Can I freeze red peppers that have been sauté
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Does bolognese need milk at the end of last reduction?
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Best onion for French Onion soup?
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Citrus alternative in recipes
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When a recipe calls for a "shallot", how big a one is normal? I see many different sizes, some even double
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How long can you keep Panko breadcrumbs?
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