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Cooking

Savory cooking techniques and ingredients.

9,580 topics in this forum

  1. Buttermilk soaking chicken...any evidence it actually does anything? 1 2

    By gfweb,
    • 43 replies
    • 7.8k views

  2. White Sauce (Bechamel) ratios

    By Bernie,   
    • 13 replies
    • 11.2k views

  3. eG Cook-Off #88: Wings 1 2 3 4 15

    By Duvel,   
    • 374 replies
    • 42.9k views

  4. The Return of the Cook-Offs!

    By Dave the Cook,
    • 19 replies
    • 2.5k views

  5. How to separate a small piece of frozen meat/veg when it is frozen in a giant block w/o defrosting the whole thing?

    By eugenep,
    • 11 replies
    • 6.6k views

  6. Lunch 2022 1 2 3 4 35

    By liuzhou,
    • 869 replies
    • 113.1k views

  7. Breakfast 2022 1 2 3 4 37

    By liuzhou,
    • 913 replies
    • 115.7k views

  8. Dinner 2022 1 2 3 4 209

    By liuzhou,
    • 5.2k replies
    • 586.3k views

  9. Bucatini or Perciatelli? 1 2

    By Sid Post,   
    • 42 replies
    • 6.6k views

  10. Wine pairing for caramelized carrot soup from Modernist cuisine

    By fabritius,   
    • 9 replies
    • 3.1k views

  11. Toasting whole spices techniques

    By KennethT,
    • 11 replies
    • 2.9k views

  12. Mixing Lean/Fatty Mince

    By 4mylgl6,
    • 3 replies
    • 2.9k views

  13. What Kind of Mushrooms Are These?

    By gulfporter,
    • 12 replies
    • 3.1k views

  14. Lobster Pot Pies

    By rdr,
    • 2 replies
    • 1.2k views
    • rdr
    • rdr

  15. Coating for cheeses

    By Susanwusan,   
    • 8 replies
    • 1.4k views

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

    By IndyRob,
    • 0 replies
    • 934 views

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

    By daniel123456789876543,
    • 1 reply
    • 1.2k views

  18. Low-Carb Food...

    By Martin Fisher,
    • 12 replies
    • 2.2k views
    • SLB
    • SLB

  19. Square Sausage/Lorne Sausage

    By ElsieD,
    • 8 replies
    • 2.2k views

  20. Crust for frozen meat pies?

    By dtremit,
    • 1 reply
    • 1.1k views

  21. Preferred flours for homemade pizza dough

    By scott123,
    • 6 replies
    • 4k views

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

    By tobast,
    • 17 replies
    • 2k views

  23. When to put in cream when flambeing

    By Pan,
    • 5 replies
    • 1.8k views

  24. Finding optimal pressure cooking temperature?

    By Smellsworth,
    • 8 replies
    • 2.1k views

  25. 1/3 mashed potatoes, 1/3 fat, 1/3 flour. What is this called?

    By WhiskerBiscuit,
    • 13 replies
    • 2k views
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