tbh my thermomix tm6 always sizzles a pot of pumpkin compote after a short 85 seconds ?? i set 130c and it lights the fire safety panel!! the mideia s
overrated cooking technique
I've been thinking, and I'm starting to believe that basting meat while it's cooking is not all it's cracked up to be. I mean, I've tried it with roast chicken and beef, and honestly, I don't notice a huge difference in flavor or moisture. Maybe I'm just doing it wrong, but it seems like a lot of extra work for minimal payoff. Has anyone else had a similar experience?
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Quick poll for the origami‑inclined cooks: - 70 gsm standard printer paper - 80 gsm lightweight cardstock, e.g., Tuttle 80‑g - 90 gsm mid‑weight, e.g.
just need a quick recommendation, no need for deep analysis, tbh I'm not sure which one to pick any good options rn I'm stuck?
i use linux to manage my recipes and shopping lists rn... is that weird?? do any of you use it for cooking related things
I feel like embedded systems could change the cooking game. Maybe we could get instant temp readings or automate some tasks. But I've been thinking...
So here’s my problem: I cook lasagna using the ‘no-boil’ noodles everyone swears by... the kind that should absorb moisture from the sauce instead of
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