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Cooking

Savory cooking techniques and ingredients.

9,585 topics in this forum

  1. How do you create a new dish?

    By nonkeyman,
    • 4 replies
    • 2.5k views

  2. Ideas for Duck Confit 1 2

    By Paul Fink,
    • 36 replies
    • 6.5k views

  3. Mega slow Sous Vide beef joint cook 1 2

    By stonypaul,
    • 29 replies
    • 6.8k views

  4. Adding Starch to Pasta Water

    By Shel_B,
    • 12 replies
    • 5.9k views

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

    By torolover,
    • 3 replies
    • 1.9k views

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

    By paulraphael,
    • 11 replies
    • 5k views

  7. Too Much Salt in Soup

    By Shel_B,
    • 19 replies
    • 5.9k views

  8. Sous Vide Stock and Defatting

    By EatingBen,
    • 16 replies
    • 2.7k views

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

    By robie,
    • 49 replies
    • 8k views

  10. My First Pop Up Restaurant w/pics!

    By nonkeyman,
    • 19 replies
    • 4.6k views

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

    By Chris Hennes,
    • 51 replies
    • 13.1k views

  12. Let's talk BBQ and BBQ sauce recipes

    By torolover,
    • 23 replies
    • 4.5k views

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

    By torolover,
    • 16 replies
    • 4.5k views

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

    By jmolinari,
    • 49 replies
    • 32k views

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

    By pastryani,
    • 24 replies
    • 18.3k views

  16. Super Eggy Egg

    By rotuts,
    • 5 replies
    • 1.3k views

  17. ISO butchery class in San Diego

    By MetsFan5,
    • 2 replies
    • 1.3k views

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

    By Garlic Guy,
    • 8 replies
    • 3.9k views

  19. Peruvian Chicken

    By JoNorvelleWalker,
    • 2 replies
    • 2.3k views

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

    By weedy,
    • 27 replies
    • 7.9k views

  21. Chinese barbeque pork -- ideas, please

    By Alex,
    • 7 replies
    • 2.1k views

  22. Milk in Heavy Whipping Cream?

    By Shel_B,
    • 5 replies
    • 2.7k views

  23. Chicken Feet Stock question

    By mmille24,
    • 5 replies
    • 1.8k views

  24. Spherification fail

    By weedy,
    • 0 replies
    • 698 views

  25. Can I Brine Chicken and Pork Together?

    By IndyRob,
    • 11 replies
    • 13k views
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