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Cooking

Savory cooking techniques and ingredients.

9,590 topics in this forum

  1. White Sauce (Bechamel) ratios

    By Bernie,   
    • 13 replies
    • 14.7k views

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

    By Duvel,   
    • 374 replies
    • 49.9k views

  3. The Return of the Cook-Offs!

    By Dave the Cook,
    • 19 replies
    • 2.8k views

  4. 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
    • 7.6k views

  5. Lunch 2022 1 2 3 4 35

    By liuzhou,
    • 869 replies
    • 128.8k views

  6. Breakfast 2022 1 2 3 4 37

    By liuzhou,
    • 913 replies
    • 132.1k views

  7. Dinner 2022 1 2 3 4 209

    By liuzhou,
    • 5.2k replies
    • 666.6k views

  8. Bucatini or Perciatelli? 1 2

    By Sid Post,   
    • 42 replies
    • 7.7k views

  9. Wine pairing for caramelized carrot soup from Modernist cuisine

    By fabritius,   
    • 9 replies
    • 3.5k views

  10. Toasting whole spices techniques

    By KennethT,
    • 11 replies
    • 3.5k views

  11. Mixing Lean/Fatty Mince

    By 4mylgl6,
    • 3 replies
    • 3.3k views

  12. What Kind of Mushrooms Are These?

    By gulfporter,
    • 12 replies
    • 3.5k views

  13. Lobster Pot Pies

    By rdr,
    • 2 replies
    • 1.4k views
    • rdr
    • rdr

  14. Coating for cheeses

    By Susanwusan,   
    • 8 replies
    • 1.6k views

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

    By IndyRob,
    • 0 replies
    • 1.1k views

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

    By daniel123456789876543,
    • 1 reply
    • 1.3k views

  17. Low-Carb Food...

    By Martin Fisher,
    • 12 replies
    • 2.5k views
    • SLB
    • SLB

  18. Square Sausage/Lorne Sausage

    By ElsieD,
    • 8 replies
    • 2.5k views

  19. Crust for frozen meat pies?

    By dtremit,
    • 1 reply
    • 1.3k views

  20. Preferred flours for homemade pizza dough

    By scott123,
    • 6 replies
    • 5.1k views

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

    By tobast,
    • 17 replies
    • 2.4k views

  22. When to put in cream when flambeing

    By Pan,
    • 5 replies
    • 2k views

  23. Finding optimal pressure cooking temperature?

    By Smellsworth,
    • 8 replies
    • 2.5k views

  24. 1/3 mashed potatoes, 1/3 fat, 1/3 flour. What is this called?

    By WhiskerBiscuit,
    • 13 replies
    • 2.3k views

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

    By Turin Hurinyan,
    • 19 replies
    • 4.8k views
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