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Custard recipe

Used vegetable oil

Biden secretly gave Ukraine permission to strike inside Russia with US weapons

Why do chefs add vegetables to a stock at the beginning, instead of waiting till the stock is almost done?

Does anyone recognize these molds and know if they’re oven safe?

Why cook milk and then remove cream?

Meal Options for Grandfather

I made a vegan crème brûlée and it’s soup…will it thicken overnight?pls help I got guest coming over

How to salvage undercooked potato salad

thickening agents for cold applications (i.e. puddings, dipping sauces like ranch, etc.)

Is there a way to temper honey?

Could this be a good flavor combo?

Turkish Pastırma is a form of cured beef that is covered in a type of spice mix called Çemen. What are the similar spiced cured meat around the world?

Dill tastes like Gasoline

Baked cheesecake

Substitute for nuts in Baklava

Can mushy fried rice be saved?

Zacby’s seasoning for grilled chicken

Dry pizza dough no matter what recipe I follow

4 ingredient bread

Curly Parsley?

Is broth always brown and smelly?

Home-made chips with crunch and soft bits?

I’ve messed up my dosa batter - can it be saved?

Sauces that goes well with fried chicken

Stabilized Matcha Whippee Cream

Cultured butter turned into buttercream

Ceviche shrimp help

Never cooked with Orzo. Any advice before I begin?

Edible garbage bag or similar effect

Brown spots on stainless steel pot

Seafood Boil- whole crab or just legs?

What is a "chilli"?

Watching an older chef cook and he uses the liquid from canned products in his cooking. Is this practice still advised today? I've always put it down the drain with the logic that it's full of preservatives

How bad is this scratch to my non-stick pan?

Replacing buttermilk in cornbread with a non-dairy "milk"?

Can you eat the periosteum of beef marrow bones?

Can I leave dough starter in the room temperature or in the fridge for 12 hours?

Air fried konjac pasta and cottage cheese?