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Cooking

Savory cooking techniques and ingredients.

9,588 topics in this forum

  1. To peel or not to peel pears for pear butter

    By zoe b,
    • 6 replies
    • 7.6k views

  2. Burger juice-stuffed burger from Serious Eats

    By mskerr,
    • 11 replies
    • 3k views

  3. Pizza Dough: Tips, Troubleshooting, Storage 1 2 3 4

    By markf424,
    • 85 replies
    • 25k views

  4. Crisp Pizza Crust 1 2

    By Chris Hennes,
    • 31 replies
    • 8.1k views

  5. Making the Best Hamburger 1 2 3 4

    By tommy,
    • 89 replies
    • 28.8k views

  6. Stone soup recipes?

    By Kouign Aman,
    • 10 replies
    • 4.3k views

  7. Maitre de Buerre and Compound Butters

    By Paul Bacino,
    • 2 replies
    • 1.8k views

  8. Shelf life of uncured bacon in a refrigerator

    By JBailey,
    • 6 replies
    • 57.4k views

  9. Freezing or Storing Turkey Burgers

    By Shel_B,
    • 10 replies
    • 7k views

  10. Pomegranate Concentrate – what to do with it?

    By mskerr,
    • 19 replies
    • 11.5k views

  11. Gluten-free vegan roux

    By rebgold,
    • 1 reply
    • 1.8k views

  12. Storing Pectin

    By Anonymous Modernist 4940,
    • 1 reply
    • 1.8k views

  13. [Modernist Cuisine] Eggnog Cocktails

    By Anonymous Modernist 310,
    • 2 replies
    • 2.9k views

  14. Chicken Leg Confit: time and temperature needed?

    By Anonymous Modernist 6555,
    • 1 reply
    • 1.6k views

  15. Ingredients. Magic Powders

    By Anonymous Modernist 8077,
    • 3 replies
    • 2.1k views

  16. Aging Beef: tenderizing vs flavor enhancement

    By rotuts,
    • 5 replies
    • 2.3k views

  17. [Modernist Cuisine] Tomato Whey (perhaps aka Liquid Caprese, Caprese)

    By Anonymous Modernist 5979,
    • 1 reply
    • 2.9k views

  18. [Modernist Cuisine] Risotto Milanese inspired by Gualtiero Marchesi 3•306

    By Anonymous Modernist 4664,
    • 1 reply
    • 3.1k views

  19. Geoduck -- Vacuum molded

    By Anonymous Modernist 5979,
    • 1 reply
    • 1.8k views

  20. Rocher/Quenelles

    By Anonymous Modernist 9078,
    • 1 reply
    • 4.3k views

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

    By rgruby,
    • 13 replies
    • 12.8k views

  22. Alternate uses for fondue pots

    By mskerr,
    • 5 replies
    • 6.2k views

  23. Trouble with Smoked Salmon deviled eggs

    By gfweb,
    • 11 replies
    • 2k views

  24. Tripe: Preparing, Cooking 1 2 3 4

    By NulloModo,
    • 89 replies
    • 34.5k views

  25. Cream of [?] Soups 1 2

    By DanM,
    • 33 replies
    • 5.5k views
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