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KitchenFAQ - Explore the Science of Food
Created on 2006-03-18 18:05:52 (#9811500), last updated 2009-11-21
6,251 comments received
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1,182 Journal Entries, 59 Tags, 10 Memories, 0 Virtual Gifts, 1 Userpic
Basic Info| Membership: | Open |
|---|---|
| Posting Access: | All Members, Moderated |
About| About Us |
| KitchenFAQ is a place for you to ask questions about ingredients, recipes, techniques, equipment, or anything else in the kitchen. We welcome the beginner with no experience and a hundred questions; we also welcome the professional with years of experience and a desire to share their knowledge with others. But just because you're new doesn't mean we can't use you, too; stick around and help other people who have the same questions that you did. The more different people with different experiences that we have, the faster and more thoroughly we can answer questions. |
| Posting Guidelines |
| • Before you post: Take a few minutes to look for the answer to your question. There is a searchbox and a list of available tags on our main page for you to use; titling and tagging your post will cut down on the same questions being asked over and over again. • Recipes: You can ask for recipes here, but you may have better results in ![[info]](http://l-stat.livejournal.com/img/community.gif){kind=small} bakebakebake or cooking. This community focuses on the skills and techniques of the kitchen, not the recipes themselves.• Resources: Link to general guides and how-to's here so that they can be added to the community sidebar; post more specific articles and seasonal topics in your own entries - or even make your own how-to photo guides! • Comments: Be nice, and be helpful. Don't criticize somebody for a "stupid question." We've all been there. |
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