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Cooking

Savory cooking techniques and ingredients.

9,598 topics in this forum

  1. eG Cook-Off #82: Salmon 1 2 3

    By David Ross,   
    • 68 replies
    • 11.6k views

  2. Chicken liver hummus

    By chappie,
    • 14 replies
    • 6.4k views

  3. Fish collars...halibut and salmon.

    By wabi,
    • 13 replies
    • 2.5k views

  4. Peeling the cellophane from English cucumbers

    By Darienne,
    • 20 replies
    • 6.3k views

  5. Stuffed Mushrooms 1 2

    By zilla369,
    • 38 replies
    • 18.3k views

  6. Hot chocolate--hot cocoa what's the best? 1 2

    By JohnL,
    • 42 replies
    • 10.4k views

  7. Need dish ideas!

    By benS,
    • 3 replies
    • 1k views

  8. Beef heart

    By Soul_Venom,
    • 3 replies
    • 1.1k views

  9. Questions about Black Cardamom, Citrus and Other Ingredients in Dorie Greenspan's Fresh Orange Pork Tenderloin 1 2

    By ElsieD,
    • 39 replies
    • 5.4k views

  10. Cook-Off 62: Squid, Calamari and Octopus 1 2 3 4 7

    By David Ross,   
    • 158 replies
    • 70.5k views

  11. can i make 40 garlic clove chicken using peeled garlic?

    By eugenep,
    • 2 replies
    • 1.3k views

  12. Help! Whelks!

    By chappie,
    • 15 replies
    • 14.7k views

  13. How Long Can I Re-use Pickling Liquid?

    By gulfporter,
    • 10 replies
    • 2.3k views

  14. question re using breadcrumbs/panko coating when sauteing protein

    By eugenep,
    • 14 replies
    • 3.4k views

  15. Peeling Celery, and Other Semi-Useless Things 1 2

    By weinoo,
    • 38 replies
    • 8.1k views

  16. Culinary Creativity born of celiac diease or other dietary restrictions 1 2

    By TicTac,
    • 28 replies
    • 5k views

  17. Gifts from Greece and a question

    By Kim Shook,
    • 5 replies
    • 880 views

  18. Kid food

    By Attorneymrs,
    • 16 replies
    • 2.1k views

  19. Got me some veal cheeks!

    By carswell,
    • 16 replies
    • 3.6k views

  20. To popcorn lovers: would you try it?

    By Galchic,   
    • 14 replies
    • 3.8k views

  21. The Best Way to Cook a Thick Steak 1 2 3 4 8

    By Fat Guy,
    • 185 replies
    • 569.9k views

  22. Cooking with frozen mussels 1 2

    By abadoozy,
    • 31 replies
    • 82.1k views

  23. Proper knife motion when cutting meat?

    By cutter,
    • 17 replies
    • 9.1k views

  24. Mozzarella: what to do with it?

    By Darienne,
    • 13 replies
    • 2k views

  25. serving Iberico ham 1 2

    By KennethT,
    • 29 replies
    • 13.2k views
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