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Cooking

Savory cooking techniques and ingredients.

9,588 topics in this forum

  1. Meatballs

    By TylerK,
    • 7 replies
    • 1.6k views

  2. Retrogradation question

    By Charcuterer,
    • 1 reply
    • 1.6k views

  3. Greek fine dining 1 2

    By ScottyBoy,
    • 25 replies
    • 4.2k views

  4. Peeling Huge Quantities of Ginger 1 2

    By Panaderia Canadiense,
    • 26 replies
    • 12.2k views

  5. Tuna Noodle Casserole

    By DanM,
    • 19 replies
    • 4.2k views

  6. Parsnips 1 2 3

    By jeniac42,
    • 69 replies
    • 15.8k views

  7. What did I buy?

    By Kim Shook,
    • 5 replies
    • 1.6k views

  8. [Modernist Cuisine] Fries (3•322-324 and 6•160-161)

    By Judy Wilson,
    • 8 replies
    • 4.8k views

  9. Versawhip 600k and xanthan gum

    By boondocker,
    • 1 reply
    • 5.6k views

  10. [Modernist Cuisine] Brown Beef Stock (6•10)

    By Ted Blockley,
    • 0 replies
    • 3.5k views

  11. Oxtail consommé with reverse-spherification mushroom balls.

    By Anonymous Modernist 347,
    • 1 reply
    • 2.5k views

  12. White Spring Truffle (Tuber Borchii)

    By ermintrude,
    • 2 replies
    • 2.9k views

  13. eG Cook-Off 57: Bolognese Sauce 1 2 3 4 6

    By David Ross,   
    • 134 replies
    • 36.3k views

  14. Savory meringues

    By _john,
    • 4 replies
    • 6.5k views

  15. [Modernist Cuisine] Striped Mushroom Omelet (5•217 and 6•243)

    By Judy Wilson,
    • 6 replies
    • 7.4k views

  16. [Modernist Cuisine] Corn Bread (5•76 and 6•256)

    By Judy Wilson,
    • 3 replies
    • 3.5k views

  17. Ratio of clay powder to water

    By Anonymous Modernist 5766,
    • 1 reply
    • 2.1k views

  18. Whipped Milk Paste

    By Anonymous Modernist 5513,
    • 1 reply
    • 1.7k views

  19. Problems with Gellan

    By Anonymous Modernist 3337,
    • 1 reply
    • 1.8k views

  20. [Modernist Cuisine] Curing Pork Belly (Bacon)

    By Anonymous Modernist 4946,
    • 1 reply
    • 4.1k views

  21. [Modernist Cuisine] Cantonese Fried Rice (6•2)

    By Anonymous Modernist 5220,
    • 1 reply
    • 3.8k views

  22. [Modernist Cuisine] Best Bets for Cooking Tough Shellfish (6•83)

    By Anonymous Modernist 4664,
    • 1 reply
    • 2.4k views

  23. Rabbit + foie gras

    By thelawnet,
    • 11 replies
    • 3.2k views

  24. Help with agar filtration

    By KennethT,
    • 10 replies
    • 4.4k views

  25. Salting Cabbage for Slaw

    By Kim Shook,
    • 17 replies
    • 18.3k views
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