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Savory cooking techniques and ingredients.

9,579 topics in this forum

  1. Strawberry vinegar

    By Anna N,
    • 5 replies
    • 2.2k views

  2. Why does my red pepper soup taste like tomato soup

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  3. Quiche: Puff Pastry Crust

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  4. Membrillo Question

    By Kim Shook,
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  5. Preparing Clotted cream

    By andiesenji,
    • 11 replies
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  6. Wild duck/goose hearts and liver

    By sp1187,
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  7. frying with Lard? healthy? 1 2

    By little ms foodie,
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  8. Best savory ideas for chocolate?

    By James Kessler,
    • 19 replies
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  9. NON Soy TVP

    By GlorifiedRice,
    • 13 replies
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  10. Pheasant, apples, walnuts, cream......

    By Henry dV,
    • 5 replies
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  11. What to sub for paleron?

    By Doodad,
    • 13 replies
    • 7.3k views

  12. Pommes Souflee

    By chefadamg,
    • 8 replies
    • 2.6k views

  13. The Molecular Gastronomy Party has started! 1 2

    By mojoman,
    • 33 replies
    • 7.6k views

  14. Chilli/Chili Powder vs Cayenne pepper

    By infernooo,
    • 13 replies
    • 16.7k views

  15. Is Sous Vide "Real Cooking"? 1 2 3 4 5

    By coquus,
    • 120 replies
    • 29.7k views

  16. Thanksgiving conundrum 1 2

    By jupe,
    • 30 replies
    • 5.4k views

  17. Sous Vide: Recipes, Techniques & Equipment (Part 2) 1 2 3 4 23

    By francois,
    • 563 replies
    • 137k views

  18. Poached egg on toast. 1 2

    By stef,
    • 40 replies
    • 7.6k views

  19. Heating Cured Ham

    By snowangel,
    • 1 reply
    • 1.4k views

  20. What to Cook for Thanksgiving 1 2 3

    By Luckylies,
    • 53 replies
    • 17.4k views

  21. Potato greens

    By ulterior epicure,
    • 12 replies
    • 3.2k views

  22. Pork belly confit

    By TheSwede,
    • 11 replies
    • 4.4k views

  23. Great ingredients - low cost 1 2

    By Peter the eater,
    • 32 replies
    • 6.2k views

  24. Quick question 'bout Oregon truffles

    By jupe,
    • 5 replies
    • 1.5k views

  25. Before the Feast

    By Bella S.F.,
    • 15 replies
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