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Cooking

Savory cooking techniques and ingredients.

9,586 topics in this forum

  1. Do I need to cook this?

    By Kim Shook,
    • 10 replies
    • 1.6k views

  2. Black onion powder - uses?

    By GRoston,
    • 3 replies
    • 2.7k views

  3. Just bought a whole chicken that was bruised and purple

    By eugenep,
    • 23 replies
    • 32.3k views

  4. How to stop Yogurt /stock split

    By Bernie,   
    • 1 reply
    • 1.2k views

  5. Negi/Tokyo Onion vs Scallion/Green Onion for Tare sauce

    By K8CanCook,
    • 5 replies
    • 5.1k views

  6. Vietnamese "Red" Chicken? 1 2

    By Martin Fisher,
    • 29 replies
    • 4.8k views

  7. PA Dutch Turkey BBQ

    By FeChef,
    • 9 replies
    • 4.1k views

  8. cacio e pepe (pasta w blk pepper and romano cheese)

    By eugenep,
    • 13 replies
    • 6k views

  9. Butchering a pig head: uses for cheek muscle?

    By yoboseyo,
    • 7 replies
    • 2.2k views

  10. tenderizing hammer with stew meat, a-la schnitzel

    By jedovaty,
    • 8 replies
    • 1.4k views

  11. At what temperature does fat render out of meat?

    By haresfur,   
    • 3 replies
    • 9k views

  12. "Old/Soup Chicken" from H Mart

    By Hassouni,
    • 10 replies
    • 2.5k views

  13. Waffle Varieties

    By prashamk,
    • 21 replies
    • 3.4k views

  14. Making Stock 1 2

    By Gul_Dekar,
    • 26 replies
    • 3.3k views

  15. "Modernist Cuisine at Home": Hacks, cheats, and embellishments

    By haresfur,
    • 12 replies
    • 5.8k views

  16. Sous Vide lamb: too late for boiling water dip? 1 2

    By TdeV,
    • 27 replies
    • 3.3k views

  17. Query about water and roasting bones for stock

    By TdeV,
    • 19 replies
    • 1.6k views

  18. Cooking to Honor Julia Child 1 2 3 4 5

    By GG Mora,
    • 103 replies
    • 33.5k views

  19. Query about lamb fell and sous vide

    By TdeV,
    • 4 replies
    • 716 views

  20. Asian dumpling shortcut: Freeze the filling

    By Syzygies,
    • 6 replies
    • 5.8k views

  21. Aloo tikki problems

    By millerteachglobal,
    • 2 replies
    • 774 views

  22. Need a strong Asian brown sauce (aka stir fry sauce)

    By FeChef,
    • 13 replies
    • 3.3k views

  23. Creative way to use Amalfi lemon

    By Nut chef,
    • 0 replies
    • 495 views

  24. What to do with my new batch of crabapple vodka

    By Nyleve Baar,
    • 4 replies
    • 1.4k views
    • SLB
    • SLB

  25. Can You Help Identify This Pepper

    By Porthos,
    • 4 replies
    • 915 views
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