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Cooking

Savory cooking techniques and ingredients.

9,584 topics in this forum

  1. A Yukon Gold Potato Question

    By Porthos,
    • 17 replies
    • 4.1k views

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

    By torolover,
    • 10 replies
    • 3.2k views

  3. Turkey, Boneless Bonuses

    By dcarch,
    • 13 replies
    • 2.2k views

  4. VacuumPacking herbs esp. ground

    By rotuts,
    • 2 replies
    • 849 views

  5. Abundance of mustard

    By shain,
    • 11 replies
    • 2k views

  6. Mirepoix via Confit Experiment.

    By Porthos,
    • 10 replies
    • 2k views

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

    By liuzhou,
    • 636 replies
    • 103.9k views

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

    By weedy,
    • 27 replies
    • 7.7k views

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

    By rotuts,
    • 42 replies
    • 5.7k views

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

    By torolover,
    • 10 replies
    • 3.5k views

  11. Utility Ribeye?

    By daveb,
    • 8 replies
    • 13.8k views

  12. Washing mushrooms in flour water 1 2

    By wordsmith,
    • 42 replies
    • 13.9k views

  13. An Overload of Eggs 1 2 3

    By Shelby,
    • 69 replies
    • 12.7k views

  14. Roasting a free-range chicken 1 2

    By MelissaH,
    • 25 replies
    • 4.2k views

  15. Cooking with Fuchsia Dunlop's "The Land of Fish and Rice" 1 2 3

    By Chris Hennes,
    • 51 replies
    • 12.6k views

  16. Salt Pork and Other Pork Fat

    By Shel_B,
    • 4 replies
    • 4.4k views

  17. Do Marinades penetrate cooked meat the same as raw meat? and other Marinade Myths..

    By torolover,
    • 15 replies
    • 5.9k views

  18. Help! Need to bring a gluten-free dish to the office potluck

    By curls,
    • 11 replies
    • 2.2k views

  19. Sous vide lamb – smell?

    By TdeV,
    • 8 replies
    • 4.6k views

  20. Thanksgiving 2016

    By ProfessionalHobbit,
    • 5 replies
    • 2.3k views

  21. The roast beef thread

    By Mike Forman,
    • 1 reply
    • 2k views

  22. How to make a Pennstation Honey Mustard?

    By HoneyMustard,
    • 0 replies
    • 4k views

  23. Lièvre à la Royale

    By jmacnaughtan,
    • 20 replies
    • 8k views

  24. A 3lb top round roast and dreams of pit beef

    By Mike Forman,
    • 12 replies
    • 3.8k views

  25. Dinner 2016 (Part 10) 1 2 3 4 20

    By liuzhou,
    • 499 replies
    • 68.3k views
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