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1 answer
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How long should I expect it will take to develop a burr on a Calphalon knife with a Chefs Choice knife sharpener?

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moscafj
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40 votes
12 answers
51k views

How do you cook a steak like those found in fine steakhouses?

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Hashim Amla
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10 votes
6 answers
79k views

Stew in the oven or on the stove, does it make a difference?

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Colin
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16 votes
10 answers
93k views

How long should dry beans be soaked before cooking?

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user232332
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4 votes
1 answer
471 views

How to can chicken wings so that the bones are mostly soft

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andrea stieff
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2 votes
3 answers
27k views

Making Roux when Flour is Missing

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Rudy D.
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10 votes
4 answers
43k views

How can I rescue a soft boiled egg that is too soft?

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Robin Williams
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19 votes
4 answers
11k views

What is the function of this tool of my scissors?

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Kate Gregory
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3 votes
3 answers
12k views

Using Jaggery as Substitute for Sugar

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Usha
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1 vote
0 answers
39 views

How to intereperet this expiration date code? A164 24164/2 Z1

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User1974
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0 votes
0 answers
34 views

Reheat Par cooked pork chops

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Chef Tutu
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5 votes
0 answers
40 views

Why do my pani puris turn soft soon after frying?

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homaxto
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0 votes
1 answer
737 views

How do you make sauce for a Thai dish such as Chicken Pad Khing?

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Gra Nger
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1 vote
1 answer
623 views

Is there any way to still be able to use brown sugar/butter mixture that has become hard? Probably from overcooking it

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CommunityBot
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