146 words If I toast peppercorns and store them in a grinder, will they retain the new flavor or will they “revert back to normal” and I have to toast them again in order to get the flavor I want?
109 words BERGAMOT
121 words How to preheat enameled cast iron pan in the oven?
147 words Denatured alcohol on fruit: game over?
212 words Potato Wedges - Parboil vs Microwave, Skin on vs Skin Off
158 words Aright…weird question, what kind of device would you recommend for dicing/cubing large amounts of meat and cheese? (That’s not crazy expensive)
141 words Taste Fatigue
160 words Cooking with a smaller pan, 24cm(9inch), in order to manage portion size/not overeat, good idea?
130 words Making aioli/alioli is a mystery for me. I can not get it right.
131 words In the market for a new chef knife. Looking at either stainless or carbon steel. Pros and cons of each?
161 words Why do my onions burn before carmelizing?
181 words Should I go to CIA?
150 words Best way to Improve My Fried Rice
137 words Is sesame oil the only oil widely used for a flavor component?
107 words Anyone ever tried deep-frying raw mushrooms?
397 words Hi, I am struggling a bit with cooking rice so I am asking What if I add different spices (salt, pepper, anise) add water and boil it for a bit then cook my rice with it to give it a flavor? Thank you
135 words How do I stop spices from burning when using them to season chicken?
315 words Red pepper puree, why does it turn orange?
393 words Is it safe to store cooked ribs four days before reheating and serving?
162 words Everyone who has went to culinary school - specifically the CIA - where are you now?