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Cooking

Savory cooking techniques and ingredients.

9,590 topics in this forum

  1. How to make pastry without touching it so much?

    By Anonymous Modernist 11223,
    • 0 replies
    • 1.2k views

  2. How to make really great stock/jus

    By nathanm,
    • 20 replies
    • 6.4k views

  3. How to make shezwan sauce at home

    By bridgetsingh,
    • 10 replies
    • 2.7k views

  4. How to make shredded chicken 1 2

    By toni,
    • 25 replies
    • 17.1k views

  5. How To Manage to Cook in High Temperatures 1 2

    By piazzola,
    • 45 replies
    • 8.4k views

  6. How to open an egg in a straight line

    By OliverB,
    • 19 replies
    • 18.3k views

  7. How to pot a pretty pâté?

    By FlashJack,
    • 11 replies
    • 2.1k views

  8. How to prepare "solid" tomato water foam?

    By Fabio,   
    • 11 replies
    • 4.5k views

  9. How to preserve whole hollowed-out lemon rinds

    By tess31386,
    • 5 replies
    • 2k views

  10. How to prevent clam bake bags from burning?

    By FeChef,
    • 8 replies
    • 1.9k views

  11. How to puff your own rice? 1 2

    By formula400,
    • 29 replies
    • 37.8k views

  12. How to render a quail semi-boneless

    By Dave the Cook,
    • 4 replies
    • 6k views

  13. How to save over salty home cured salmon?

    By joesan,
    • 11 replies
    • 42.1k views

  14. 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

  15. How to serve A5 grade Miyazaki Wagyu

    By msacuisine,
    • 8 replies
    • 12.6k views

  16. How to Showcase Super Fresh Eggs 1 2

    By pansophia,
    • 36 replies
    • 7.4k views

  17. How to Smoke Nuts: The Topic

    By Chris Amirault,
    • 8 replies
    • 6.7k views

  18. How to stack and cook a donair on a vertical spit

    By radical gardens,
    • 7 replies
    • 8.8k views

  19. How to stop Yogurt /stock split

    By Bernie,   
    • 1 reply
    • 1.7k views

  20. How to store fish for sashimi?

    By ricardoyudi,
    • 0 replies
    • 1.2k views

  21. How to Tame Runaway Spice Heat

    By Smithy,
    • 17 replies
    • 2.5k views

  22. How to tell when the turkey's done.....

    By JanMcBaker,
    • 2 replies
    • 1.8k views

  23. How to thicken liquids

    By JoshRountree,
    • 12 replies
    • 4k views

  24. How to tone down habanero sauce?

    By ElsieD,
    • 23 replies
    • 10k views

  25. How to turn chicken legs into chicken breasts?

    By Maison Rustique,
    • 20 replies
    • 5k views
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