Jump to content

Cooking

Savory cooking techniques and ingredients.

9,566 topics in this forum

  1. ISO butchery class in San Diego

    By MetsFan5,
    • 2 replies
    • 862 views

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

    By Garlic Guy,
    • 8 replies
    • 2.4k views

  3. Peruvian Chicken

    By JoNorvelleWalker,
    • 2 replies
    • 1.5k views

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

    By weedy,
    • 27 replies
    • 6.3k views

  5. Chinese barbeque pork -- ideas, please

    By Alex,
    • 7 replies
    • 1.5k views

  6. Milk in Heavy Whipping Cream?

    By Shel_B,
    • 5 replies
    • 1.5k views

  7. Chicken Feet Stock question

    By mmille24,
    • 5 replies
    • 1.2k views

  8. Spherification fail

    By weedy,
    • 0 replies
    • 479 views

  9. Can I Brine Chicken and Pork Together?

    By IndyRob,
    • 11 replies
    • 10.9k views

  10. Corn Pudding for Thanksgiving

    By Shel_B,
    • 7 replies
    • 1.3k views

  11. Sunchokes...GI problems

    By gfweb,
    • 6 replies
    • 1k views

  12. How long to reheat Turkey Sous Vide?

    By FeChef,
    • 3 replies
    • 9k views

  13. Thanksgiving 2016

    By ProfessionalHobbit,
    • 5 replies
    • 1.9k views

  14. Cooking with "The Babbo Cookbook" 1 2

    By Stephanie Brim,
    • 32 replies
    • 22.2k views

  15. Buddha's Hand Uses

    By DanM,
    • 23 replies
    • 9.5k views

  16. Salt Pork and Other Pork Fat

    By Shel_B,
    • 4 replies
    • 2.9k views

  17. "Les Halles Cookbook" by Anthony Bourdain 1 2 3 4 10

    By Really Nice!,
    • 246 replies
    • 85.1k views

  18. Turkey, Boneless Bonuses

    By dcarch,
    • 13 replies
    • 1.7k views

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

    By torolover,
    • 10 replies
    • 2.2k views

  20. VacuumPacking herbs esp. ground

    By rotuts,
    • 2 replies
    • 599 views

  21. Cooking with Anne Willan’s "The Country Cooking of France" 1 2

    By FrogPrincesse,
    • 31 replies
    • 19.4k views

  22. Abundance of mustard

    By shain,
    • 11 replies
    • 1.4k views

  23. Mirepoix via Confit Experiment.

    By Porthos,
    • 10 replies
    • 1.5k views

  24. Lièvre à la Royale

    By jmacnaughtan,
    • 20 replies
    • 6.1k views

  25. Celery, celery, lots of celery...what to do? 1 2

    By Richard Kilgore,
    • 35 replies
    • 16.8k views
×
×
  • Create New...