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Cooking

Savory cooking techniques and ingredients.

9,591 topics in this forum

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  2. Preparing Clotted cream

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  3. Wild duck/goose hearts and liver

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  4. frying with Lard? healthy? 1 2

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  5. Best savory ideas for chocolate?

    By James Kessler,
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  6. NON Soy TVP

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  7. Pheasant, apples, walnuts, cream......

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  8. What to sub for paleron?

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  9. Pommes Souflee

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  10. The Molecular Gastronomy Party has started! 1 2

    By mojoman,
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  11. Chilli/Chili Powder vs Cayenne pepper

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    • 13 replies
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  12. Is Sous Vide "Real Cooking"? 1 2 3 4 5

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    • 120 replies
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  13. Thanksgiving conundrum 1 2

    By jupe,
    • 30 replies
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  14. Sous Vide: Recipes, Techniques & Equipment (Part 2) 1 2 3 4 23

    By francois,
    • 563 replies
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  15. Poached egg on toast. 1 2

    By stef,
    • 40 replies
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  16. Heating Cured Ham

    By snowangel,
    • 1 reply
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  17. What to Cook for Thanksgiving 1 2 3

    By Luckylies,
    • 53 replies
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  18. Potato greens

    By ulterior epicure,
    • 12 replies
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  19. Pork belly confit

    By TheSwede,
    • 11 replies
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  20. Great ingredients - low cost 1 2

    By Peter the eater,
    • 32 replies
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  21. Quick question 'bout Oregon truffles

    By jupe,
    • 5 replies
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  22. Before the Feast

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  23. How much is a pinch of salt?

    By Baggy,
    • 14 replies
    • 25.7k views
    • k43
    • k43

  24. Flavored cream cheese for bagels

    By mojoman,
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  25. HELP!--rich dairy products

    By mojoman,
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