Cooking

9,342 topics in this forum

1. Charcuterie Index

   By eG Forums Host, July 8, 2008   

   • Charcuterie
   • 0 replies
   • 31k views
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   • eG Forums Host
   • July 8, 2008

2. eGullet Culinary Institute - Cooking

   By eG Forums Host, April 1, 2009
   • 0 replies
   • 23k views
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   • eG Forums Host
   • April 1, 2009

3. eGullet Recipe Cook-Off Index

   By eG Forums Host, June 28, 2008
   • 0 replies
   • 23.2k views
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   • eG Forums Host
   • June 28, 2008

4. Modernist Discussions at the eGullet Forums

   By eG Forums Host, October 15, 2012   

   • Modernist
   • 0 replies
   • 27.1k views
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   • eG Forums Host
   • October 15, 2012

5. Sous Vide Index

   By eG Forums Host, January 1, 2011
   • 12 replies
   • 188.6k views
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   • eG Forums Host
   • January 1, 2011

6. Welcome to & Tips for the Cooking Forum!

   By eG Forums Host, June 28, 2008
   • 1 reply
   • 44.9k views
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   • eG Forums Host
   • June 28, 2008

7. ?lemongrass?

   By frogprincess, March 21, 2004
   • 14 replies
   • 1.8k views
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   • JennotJenn
   • March 25, 2004

8. ....replacing hog fat with cooked Quinoa in dry cured sausage...

   By Joe Wood, November 12
   • 13 replies
   • 331 views
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   • AAQuesada
   • November 16

9. 'Confit' vs. 'Candied' vs. 'Crystallized'

   By Anonymous Modernist 8045, June 27, 2012
   • 0 replies
   • 1.4k views
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   • Anonymous Modernist 8045
   • June 27, 2012

10. 'Ember' roasted steaks...

    By phlawless, May 15, 2006
    • 10 replies
    • 2.6k views
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    • budrichard
    • May 17, 2006

11. 'Off' flavor in cooked potatoes 1 2

    By borgr, October 5, 2014
    • 29 replies
    • 21.3k views
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    • ChefPip
    • October 7, 2014

12. 'Prime' ground beef: worth it or gimmick ? 1 2

    By rotuts, May 24, 2013
    • 27 replies
    • 7.1k views
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    • FeChef
    • May 30, 2013

13. 'Skin' on hot chocolate

    By blurby, March 20, 2007
    • 2 replies
    • 1.5k views
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    • mkayahara
    • March 20, 2007

14. " X.O." sauce: do you use it?

    By rotuts, June 17, 2013
    • 22 replies
    • 5.2k views
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    • liuzhou
    • March 4, 2015

15. "A boil" or "the boil"?

    By thayes1c, January 30, 2009
    • 1 reply
    • 1.1k views
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    • MarkinHouston
    • January 31, 2009

16. "A Meal on Toast" - A Concept Dish 1 2

    By Shalmanese, December 2, 2004
    • 31 replies
    • 5.5k views
    • 
    • hathor
    • December 15, 2004

17. "barnyard" mussels

    By rascal, June 13, 2008
    • 1 reply
    • 2.7k views
    • 
    • JohnnyH
    • June 13, 2008

18. "Basil Buds" --- my coinage

    By maggiethecat, September 1, 2009
    • 7 replies
    • 2.1k views
    • 
    • snowangel
    • September 2, 2009

19. "Boiling Potatoes"

    By Brad Ballinger, April 26, 2004
    • 6 replies
    • 1.5k views
    • 
    • Brad Ballinger
    • April 27, 2004

20. "Brining" Pork Chops in Apple Cider

    By Shel_B, December 12, 2014
    • 20 replies
    • 2.7k views
    • 
    • Dave W
    • December 18, 2014

21. "broken" creme fraiche?

    By OliverB, May 12, 2009
    • 8 replies
    • 3.6k views
    • 
    • tim
    • May 15, 2009

22. "Brown Crabmeat" ?

    By Fernwood, May 27, 2009
    • 6 replies
    • 15.9k views
    • 
    • Doodad
    • May 28, 2009

23. "Brut" buffet

    By jmacnaughtan, October 2, 2019
    • 24 replies
    • 997 views
    • 
    • teonzo
    • November 5, 2019

24. "Candied" duck legs?

    By MargyB, October 24, 2006
    • 3 replies
    • 2.7k views
    • 
    • John DePaula
    • October 25, 2006

25. "Charcuterie" – Moving away from pink salt?

    By rgruby, September 7, 2012
    • 13 replies
    • 11.3k views
    • 
    • thayes1c
    • September 10, 2012