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Cooking

Savory cooking techniques and ingredients.

9,586 topics in this forum

  1. Can I microplane frozen foie gras without any previous salt preparation?

    By torolover,
    • 16 replies
    • 3.7k views

  2. eG Cook-Off 74: Holiday Roasts 1 2 3 4

    By David Ross,   
    • 89 replies
    • 18.7k views

  3. Spherification fail

    By weedy,
    • 0 replies
    • 547 views

  4. Sunchokes...GI problems

    By gfweb,
    • 6 replies
    • 1.2k views

  5. How long to reheat Turkey Sous Vide?

    By FeChef,
    • 3 replies
    • 9.6k views

  6. Cooking with cast iron - little black flecks on food

    By pastryani,
    • 24 replies
    • 16.7k views

  7. Corn Pudding for Thanksgiving

    By Shel_B,
    • 7 replies
    • 1.5k views

  8. Milk in Heavy Whipping Cream?

    By Shel_B,
    • 5 replies
    • 1.9k views

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

    By TdeV,
    • 27 replies
    • 3.4k views

  10. Cooking with "Deep Run Roots" by Vivian Howard 1 2 3 4 12

    By blue_dolphin,
    • 283 replies
    • 62.1k views

  11. Can I Brine Chicken and Pork Together?

    By IndyRob,
    • 11 replies
    • 11.7k views

  12. A Yukon Gold Potato Question

    By Porthos,
    • 17 replies
    • 3.4k views

  13. Does reheating sous vide ribs and duck legs at high temp in oven dry it out?

    By torolover,
    • 10 replies
    • 2.7k views

  14. Turkey, Boneless Bonuses

    By dcarch,
    • 13 replies
    • 1.9k views

  15. VacuumPacking herbs esp. ground

    By rotuts,
    • 2 replies
    • 681 views

  16. Abundance of mustard

    By shain,
    • 11 replies
    • 1.6k views

  17. Mirepoix via Confit Experiment.

    By Porthos,
    • 10 replies
    • 1.7k views

  18. Dinner 2016 (Part 11) 1 2 3 4 26

    By liuzhou,
    • 636 replies
    • 91.5k views

  19. Mugaritz CalX - anyone know what it is? 1 2

    By weedy,
    • 27 replies
    • 6.9k views

  20. Using Stock I for Stock II then Stock III rather than reducing 1 2

    By rotuts,
    • 42 replies
    • 4.7k views

  21. My soup exploded! How to I prevent this? Can I still use my pot?

    By torolover,
    • 10 replies
    • 3k views

  22. Utility Ribeye?

    By daveb,
    • 8 replies
    • 12.8k views

  23. Washing mushrooms in flour water 1 2

    By wordsmith,
    • 42 replies
    • 11.9k views

  24. An Overload of Eggs 1 2 3

    By Shelby,
    • 69 replies
    • 11.1k views

  25. Roasting a free-range chicken 1 2

    By MelissaH,
    • 25 replies
    • 3.6k views
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