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Cooking

Savory cooking techniques and ingredients.

9,588 topics in this forum

  1. Lobster Pot Pies

    By rdr,
    • 2 replies
    • 1.1k views
    • rdr
    • rdr

  2. Coating for cheeses

    By Susanwusan,   
    • 8 replies
    • 1.1k views

  3. This is a spice graphic I really like (found on reddit)

    By IndyRob,
    • 0 replies
    • 812 views

  4. Low or High Acyl Gellan Gum for chicory root ice cream

    By daniel123456789876543,
    • 1 reply
    • 1k views

  5. Low-Carb Food...

    By Martin Fisher,
    • 12 replies
    • 1.7k views
    • SLB
    • SLB

  6. Square Sausage/Lorne Sausage

    By ElsieD,
    • 8 replies
    • 1.8k views

  7. Crust for frozen meat pies?

    By dtremit,
    • 1 reply
    • 841 views

  8. Preferred flours for homemade pizza dough

    By scott123,
    • 6 replies
    • 3.1k views

  9. Mushroom mousse(-ish) that takes well moderate heat

    By tobast,
    • 17 replies
    • 1.7k views

  10. When to put in cream when flambeing

    By Pan,
    • 5 replies
    • 1.5k views

  11. Finding optimal pressure cooking temperature?

    By Smellsworth,
    • 8 replies
    • 1.6k views

  12. 1/3 mashed potatoes, 1/3 fat, 1/3 flour. What is this called?

    By WhiskerBiscuit,
    • 13 replies
    • 1.7k views

  13. Braising in Alcohol? Is it Worth a Try?

    By Turin Hurinyan,
    • 19 replies
    • 3.5k views

  14. Opinion on simple menu required :)

    By Susanwusan,   
    • 2 replies
    • 963 views

  15. US Thanksgiving 2021 1 2 3 4 5

    By heidih,
    • 108 replies
    • 11.1k views

  16. Does anyone else can quince or make quince jelly/paste?

    By cteavin,
    • 1 reply
    • 1k views

  17. What to do with all this leftover sugar syrup from candying citrus?

    By cteavin,
    • 11 replies
    • 8.2k views

  18. Herbs forward - sage, oregano and thyme 1 2

    By shain,
    • 29 replies
    • 3.8k views

  19. Advice about dried garbanzos/chickpeas

    By Nancy in Pátzcuaro,
    • 2 replies
    • 1k views

  20. Chicken Liver Love 1 2

    By liuzhou,
    • 36 replies
    • 4.4k views

  21. What to do with Braunschweiger? 1 2

    By Johntodd,
    • 37 replies
    • 7.1k views

  22. How best to cook venison tenderloin

    By ElsieD,
    • 22 replies
    • 2k views

  23. Aged beef fat...ever use it?

    By gfweb,
    • 4 replies
    • 1.4k views

  24. Chicken katsu problem 1 2

    By gfweb,
    • 47 replies
    • 6.2k views

  25. Help Me Season a New Wok! 1 2

    By johnnyd,
    • 49 replies
    • 7.1k views
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