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Cooking

Savory cooking techniques and ingredients.

9,590 topics in this forum

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

    By liuzhou,
    • 636 replies
    • 109.3k views

  2. Thinning a Gellan Fluid Gel

    By weedy,
    • 0 replies
    • 1.8k views

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

    By blue_dolphin,
    • 365 replies
    • 59.7k views

  4. Can potatoes go stale?

    By gfweb,
    • 10 replies
    • 2.5k views

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

    By Erik Shear,
    • 180 replies
    • 88.4k views

  6. Who's cooking on salt blocks

    By Paul Bacino,
    • 10 replies
    • 3.3k views

  7. Dry Mustard Powder

    By Shel_B,
    • 3 replies
    • 1.1k views

  8. How do you create a new dish?

    By nonkeyman,
    • 4 replies
    • 2.6k views

  9. Ideas for Duck Confit 1 2

    By Paul Fink,
    • 36 replies
    • 6.6k views

  10. Mega slow Sous Vide beef joint cook 1 2

    By stonypaul,
    • 29 replies
    • 6.9k views

  11. Adding Starch to Pasta Water

    By Shel_B,
    • 12 replies
    • 6k views

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

    By torolover,
    • 3 replies
    • 2k views

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

    By paulraphael,
    • 11 replies
    • 5k views

  14. Too Much Salt in Soup

    By Shel_B,
    • 19 replies
    • 6k views

  15. Sous Vide Stock and Defatting

    By EatingBen,
    • 16 replies
    • 2.8k views

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

    By robie,
    • 49 replies
    • 8.1k views

  17. My First Pop Up Restaurant w/pics!

    By nonkeyman,
    • 19 replies
    • 4.7k views

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

    By Chris Hennes,
    • 51 replies
    • 13.3k views

  19. Let's talk BBQ and BBQ sauce recipes

    By torolover,
    • 23 replies
    • 4.6k views

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

    By torolover,
    • 16 replies
    • 4.6k views

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

    By jmolinari,
    • 49 replies
    • 32.3k views

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

    By pastryani,
    • 24 replies
    • 18.6k views

  23. Super Eggy Egg

    By rotuts,
    • 5 replies
    • 1.4k views

  24. ISO butchery class in San Diego

    By MetsFan5,
    • 2 replies
    • 1.3k views

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

    By Garlic Guy,
    • 8 replies
    • 4k views
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