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Cooking

Savory cooking techniques and ingredients.

9,566 topics in this forum

  1. Bagging up leftovers and pasteurising them

    By benjamin163,
    • 1 reply
    • 891 views

  2. Small eggs

    By Paul Fink,
    • 20 replies
    • 4.6k views

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

    By liuzhou,
    • 636 replies
    • 83.2k views

  4. Thinning a Gellan Fluid Gel

    By weedy,
    • 0 replies
    • 1.4k views

  5. Breakfast! 2016 (Part 3) 1 2 3 4 15

    By blue_dolphin,
    • 365 replies
    • 44.4k views

  6. Can potatoes go stale?

    By gfweb,
    • 10 replies
    • 1.7k views

  7. Cooking with "Modernist Cuisine at Home" (Part 2) 1 2 3 4 8

    By Erik Shear,
    • 180 replies
    • 77.2k views

  8. Who's cooking on salt blocks

    By Paul Bacino,
    • 10 replies
    • 2.7k views

  9. Dry Mustard Powder

    By Shel_B,
    • 3 replies
    • 834 views

  10. How do you create a new dish?

    By nonkeyman,
    • 4 replies
    • 1.6k views

  11. Ideas for Duck Confit 1 2

    By Paul Fink,
    • 36 replies
    • 4.8k views

  12. Mega slow Sous Vide beef joint cook 1 2

    By stonypaul,
    • 29 replies
    • 5.3k views

  13. Adding Starch to Pasta Water

    By Shel_B,
    • 12 replies
    • 4.2k views

  14. What is the cheapest wine brand you rec for cooking French/Italian?

    By torolover,
    • 3 replies
    • 1k views

  15. Has anyone used dry-aged beef trimmings as a seasoning?

    By paulraphael,
    • 11 replies
    • 4.2k views

  16. Too Much Salt in Soup

    By Shel_B,
    • 19 replies
    • 4.1k views

  17. Sous Vide Stock and Defatting

    By EatingBen,
    • 16 replies
    • 1.8k views

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

    By robie,
    • 49 replies
    • 5.5k views

  19. My First Pop Up Restaurant w/pics!

    By nonkeyman,
    • 19 replies
    • 3.2k views

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

    By Chris Hennes,
    • 51 replies
    • 10k views

  21. Let's talk BBQ and BBQ sauce recipes

    By torolover,
    • 23 replies
    • 3.2k views

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

    By torolover,
    • 16 replies
    • 3.3k views

  23. Cooking with Fuchsia Dunlop's "Every Grain of Rice" 1 2

    By jmolinari,
    • 49 replies
    • 27.9k views

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

    By pastryani,
    • 24 replies
    • 16k views

  25. Super Eggy Egg

    By rotuts,
    • 5 replies
    • 951 views
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