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Cooking

Savory cooking techniques and ingredients.

9,584 topics in this forum

  1. Mega slow Sous Vide beef joint cook 1 2

    By stonypaul,
    • 29 replies
    • 6.5k views

  2. What is your favorite and least favorite egg-only preparation method? 1 2

    By robie,
    • 49 replies
    • 7.6k views

  3. Sous Vide Stock and Defatting

    By EatingBen,
    • 16 replies
    • 2.5k views

  4. My First Pop Up Restaurant w/pics!

    By nonkeyman,
    • 19 replies
    • 4.4k views

  5. EdX New Science and Cooking Online Course 1 2

    By Wayne,
    • 32 replies
    • 6.1k views

  6. Ideas for Duck Confit 1 2

    By Paul Fink,
    • 36 replies
    • 6.2k views

  7. Let's talk BBQ and BBQ sauce recipes

    By torolover,
    • 23 replies
    • 4.3k views

  8. Super Eggy Egg

    By rotuts,
    • 5 replies
    • 1.3k views

  9. ISO butchery class in San Diego

    By MetsFan5,
    • 2 replies
    • 1.2k views

  10. Different definitions of what a "sauce vierge" is

    By Garlic Guy,
    • 8 replies
    • 3.7k views

  11. Peruvian Chicken

    By JoNorvelleWalker,
    • 2 replies
    • 2.1k views

  12. Chinese barbeque pork -- ideas, please

    By Alex,
    • 7 replies
    • 2k views

  13. Orthodox Kosher/halaal + insane foodie?

    By boomboompow,
    • 7 replies
    • 1.9k views

  14. Cooking with Lucky Peach: Power Vegetables!

    By Smokeydoke,
    • 3 replies
    • 2.3k views

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

    By torolover,
    • 16 replies
    • 4.4k views

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

    By David Ross,   
    • 89 replies
    • 21.3k views

  17. Spherification fail

    By weedy,
    • 0 replies
    • 666 views

  18. Sunchokes...GI problems

    By gfweb,
    • 6 replies
    • 1.3k views

  19. How long to reheat Turkey Sous Vide?

    By FeChef,
    • 3 replies
    • 10k views

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

    By pastryani,
    • 24 replies
    • 17.8k views

  21. Corn Pudding for Thanksgiving

    By Shel_B,
    • 7 replies
    • 1.7k views

  22. Milk in Heavy Whipping Cream?

    By Shel_B,
    • 5 replies
    • 2.5k views

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

    By TdeV,
    • 27 replies
    • 4.2k views

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

    By blue_dolphin,
    • 284 replies
    • 73.5k views

  25. Can I Brine Chicken and Pork Together?

    By IndyRob,
    • 11 replies
    • 12.7k views
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