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Cooking

Savory cooking techniques and ingredients.

9,588 topics in this forum

  1. Storing Duck Fat 1 2 3 4

    By maggiethecat,
    • 86 replies
    • 21.3k views

  2. Pressure Cooker Carnitas

    By LindaK,
    • 12 replies
    • 5.2k views

  3. Russet Potato Skin Thickness

    By Shel_B,
    • 7 replies
    • 4.8k views

  4. Determing when brining is complete

    By Anonymous Modernist 2103,
    • 0 replies
    • 1.2k views

  5. Dry sous vide eye of round...

    By Franklin,
    • 8 replies
    • 3.7k views

  6. Cranberry Jelly

    By ncorrigbl,
    • 5 replies
    • 1.6k views

  7. Panzanella Soup?

    By radtek,
    • 4 replies
    • 2.1k views

  8. Keeping meat warm

    By mm84321,
    • 8 replies
    • 3k views

  9. Pressure Cooked Stock 1 2 3 4

    By schmoopie,
    • 92 replies
    • 21.6k views

  10. Keeping cooked potatoes

    By rotuts,
    • 11 replies
    • 8.6k views

  11. Cooking a potato

    By acidfrog,
    • 7 replies
    • 1.9k views

  12. [Modernist Cuisine] White Stock

    By Anonymous Modernist 1706,
    • 4 replies
    • 3.3k views

  13. Lobster Bisque

    By Anna N,
    • 17 replies
    • 3.6k views

  14. Pre-cooking risotto

    By pacman1978,
    • 6 replies
    • 2.4k views

  15. Safe use of home-"canned" vegetables?

    By pep.,
    • 10 replies
    • 1.9k views

  16. Bok Choy 1 2

    By little ms foodie,
    • 27 replies
    • 22.2k views

  17. Using up frozen meat

    By pep.,
    • 10 replies
    • 2.5k views

  18. Squish Squash

    By Lindacakes,
    • 9 replies
    • 1.9k views

  19. Old duck confit

    By radtek,
    • 3 replies
    • 1.4k views

  20. [Modernist Cuisine] Goan Curry

    By Anonymous Modernist 9028,
    • 0 replies
    • 2.1k views

  21. Can you brûlée on top of a foam?

    By Josho,
    • 8 replies
    • 2.7k views

  22. Thai Inspired Menu

    By patricia,
    • 21 replies
    • 2.6k views

  23. Sous Vide Pork Shoulder 1 2

    By Blues_Cookin,
    • 31 replies
    • 32.1k views

  24. A woman CAN have too much spaghetti sauce: what to do?

    By Darienne,
    • 9 replies
    • 1.9k views

  25. Did I buy saffron?

    By iainpb,
    • 5 replies
    • 2.1k views
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