Jump to content

Cooking

Savory cooking techniques and ingredients.

9,601 topics in this forum

  1. Turkey, Boneless Bonuses

    By dcarch,
    • 13 replies
    • 2.1k views

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

    By torolover,
    • 10 replies
    • 3k views

  3. VacuumPacking herbs esp. ground

    By rotuts,
    • 2 replies
    • 760 views

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

    By FrogPrincesse,
    • 31 replies
    • 21.3k views

  5. Abundance of mustard

    By shain,
    • 11 replies
    • 1.8k views

  6. Mirepoix via Confit Experiment.

    By Porthos,
    • 10 replies
    • 1.8k views

  7. Lièvre à la Royale

    By jmacnaughtan,
    • 20 replies
    • 7.3k views

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

    By Richard Kilgore,
    • 35 replies
    • 18.9k views

  9. Dinner 2016 (Part 10) 1 2 3 4 20

    By liuzhou,
    • 499 replies
    • 63k views

  10. My soup exploded! How to I prevent this? Can I still use my pot?

    By torolover,
    • 10 replies
    • 3.3k views

  11. Utility Ribeye?

    By daveb,
    • 8 replies
    • 13.3k views

  12. Creating Tasting Menus 1 2

    By gfron1,
    • 30 replies
    • 10.2k views

  13. Washing mushrooms in flour water 1 2

    By wordsmith,
    • 42 replies
    • 12.9k views

  14. Help! Need to bring a gluten-free dish to the office potluck

    By curls,
    • 11 replies
    • 2.1k views

  15. An Overload of Eggs 1 2 3

    By Shelby,
    • 69 replies
    • 11.9k views

  16. Do Marinades penetrate cooked meat the same as raw meat? and other Marinade Myths..

    By torolover,
    • 15 replies
    • 4.7k views

  17. Roasting a free-range chicken 1 2

    By MelissaH,
    • 25 replies
    • 3.9k views

  18. Adventures with Transglutaminase 1 2 3

    By BryanZ,
    • 70 replies
    • 55.6k views

  19. Sous vide lamb – smell?

    By TdeV,
    • 8 replies
    • 4.5k views

  20. The roast beef thread

    By Mike Forman,
    • 1 reply
    • 1.9k views

  21. A 3lb top round roast and dreams of pit beef

    By Mike Forman,
    • 12 replies
    • 3.6k views

  22. Are There Any Workable Substitutes For Fresh Lemongrass? 1 2

    By Bill Klapp,
    • 27 replies
    • 59k views

  23. How to make a Pennstation Honey Mustard?

    By HoneyMustard,
    • 0 replies
    • 3.7k views

  24. Here come the tomatoes 1 2 3 4 10

    By jgm,
    • 231 replies
    • 71.3k views

  25. Why I Am Sometimes Not Thrilled With Organic Veggies 1 2

    By Porthos,
    • 27 replies
    • 6.4k views
×
×
  • Create New...