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Cooking

Savory cooking techniques and ingredients.

9,590 topics in this forum

  1. Overly Sweet Butternut Squash

    By elion_84,
    • 7 replies
    • 5.1k views

  2. Square Sausage/Lorne Sausage

    By ElsieD,
    • 8 replies
    • 2.5k views

  3. Hush Puppies 1 2

    By project,
    • 32 replies
    • 17.6k views

  4. US Thanksgiving 2021 1 2 3 4 5

    By heidih,
    • 108 replies
    • 14.9k views

  5. Crust for frozen meat pies?

    By dtremit,
    • 1 reply
    • 1.3k views

  6. Hanukkah 2020...and now 2021...and continued pandemic adjustments.... 1 2 3

    By heidih,
    • 64 replies
    • 10.2k views

  7. Latkes - the Topic! 1 2 3 4 16

    By Fat Guy,
    • 384 replies
    • 76.2k views

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

    By tobast,
    • 17 replies
    • 2.4k views

  9. Preferred flours for homemade pizza dough

    By scott123,
    • 6 replies
    • 5.1k views

  10. When to put in cream when flambeing

    By Pan,
    • 5 replies
    • 2k views

  11. Finding optimal pressure cooking temperature?

    By Smellsworth,
    • 8 replies
    • 2.5k views

  12. eG Cook-Off #87: Potato Salad 1 2 3 4 6

    By David Ross,   
    • 140 replies
    • 22.9k views

  13. 1/3 mashed potatoes, 1/3 fat, 1/3 flour. What is this called?

    By WhiskerBiscuit,
    • 13 replies
    • 2.3k views

  14. Eggs, Beaten, w/ Stuff Inside -Cook-Off 19 1 2 3 4 7

    By Chris Amirault,   
    • 157 replies
    • 49.8k views

  15. Pancetta Tesa Mold

    By daniel123456789876543,   
    • 1 reply
    • 3k views

  16. Does anyone else can quince or make quince jelly/paste?

    By cteavin,
    • 1 reply
    • 1.4k views

  17. Source of Sea Cucumbers?

    By Paul Bacino,
    • 18 replies
    • 2.6k views

  18. Opinion on simple menu required :)

    By Susanwusan,   
    • 2 replies
    • 1.2k views

  19. Quinces 1 2 3 4 6

    By SethG,
    • 149 replies
    • 33.4k views
    • Mjx
    • Mjx

  20. Herbs forward - sage, oregano and thyme 1 2

    By shain,
    • 29 replies
    • 6.5k views

  21. Chicken katsu problem 1 2

    By gfweb,
    • 47 replies
    • 8.4k views

  22. How best to cook venison tenderloin

    By ElsieD,
    • 22 replies
    • 3.3k views

  23. Advice about dried garbanzos/chickpeas

    By Nancy in Pátzcuaro,
    • 2 replies
    • 1.6k views

  24. Aged beef fat...ever use it?

    By gfweb,
    • 4 replies
    • 2k views

  25. Koji and Garums - NOMA guide to fermentation 1 2

    By BadRabbit,
    • 28 replies
    • 19.3k views
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