Jump to content

Cooking

Savory cooking techniques and ingredients.

9,599 topics in this forum

  1. Let's talk BBQ and BBQ sauce recipes

    By torolover,
    • 23 replies
    • 3.9k views

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

    By torolover,
    • 16 replies
    • 4.1k views

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

    By jmolinari,
    • 49 replies
    • 30.3k views

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

    By pastryani,
    • 24 replies
    • 17.3k views

  5. Super Eggy Egg

    By rotuts,
    • 5 replies
    • 1.2k views

  6. ISO butchery class in San Diego

    By MetsFan5,
    • 2 replies
    • 1.1k views

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

    By Garlic Guy,
    • 8 replies
    • 3.2k views

  8. Peruvian Chicken

    By JoNorvelleWalker,
    • 2 replies
    • 1.9k views

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

    By weedy,
    • 27 replies
    • 7.2k views

  10. Chinese barbeque pork -- ideas, please

    By Alex,
    • 7 replies
    • 1.8k views

  11. Milk in Heavy Whipping Cream?

    By Shel_B,
    • 5 replies
    • 2.1k views

  12. Chicken Feet Stock question

    By mmille24,
    • 5 replies
    • 1.6k views

  13. Spherification fail

    By weedy,
    • 0 replies
    • 588 views

  14. Can I Brine Chicken and Pork Together?

    By IndyRob,
    • 11 replies
    • 12.3k views

  15. Corn Pudding for Thanksgiving

    By Shel_B,
    • 7 replies
    • 1.6k views

  16. Sunchokes...GI problems

    By gfweb,
    • 6 replies
    • 1.3k views

  17. How long to reheat Turkey Sous Vide?

    By FeChef,
    • 3 replies
    • 9.8k views

  18. Thanksgiving 2016

    By ProfessionalHobbit,
    • 5 replies
    • 2.2k views

  19. Cooking with "The Babbo Cookbook" 1 2

    By Stephanie Brim,
    • 32 replies
    • 23.7k views

  20. Buddha's Hand Uses

    By DanM,
    • 23 replies
    • 10.6k views

  21. Salt Pork and Other Pork Fat

    By Shel_B,
    • 4 replies
    • 4k views

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

    By Really Nice!,
    • 246 replies
    • 93.9k views

  23. Turkey, Boneless Bonuses

    By dcarch,
    • 13 replies
    • 2.1k views

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

    By torolover,
    • 10 replies
    • 2.9k views

  25. VacuumPacking herbs esp. ground

    By rotuts,
    • 2 replies
    • 753 views
×
×
  • Create New...