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Cooking

Savory cooking techniques and ingredients.

9,587 topics in this forum

  1. Buddha's Hand Uses

    By DanM,
    • 23 replies
    • 11.3k views

  2. Salt Pork and Other Pork Fat

    By Shel_B,
    • 4 replies
    • 4.5k views

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

    By Really Nice!,
    • 246 replies
    • 98.4k views

  4. Turkey, Boneless Bonuses

    By dcarch,
    • 13 replies
    • 2.2k views

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

    By torolover,
    • 10 replies
    • 3.2k views

  6. VacuumPacking herbs esp. ground

    By rotuts,
    • 2 replies
    • 859 views

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

    By FrogPrincesse,
    • 31 replies
    • 22.6k views

  8. Abundance of mustard

    By shain,
    • 11 replies
    • 2k views

  9. Mirepoix via Confit Experiment.

    By Porthos,
    • 10 replies
    • 2k views

  10. Lièvre à la Royale

    By jmacnaughtan,
    • 20 replies
    • 8.1k views

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

    By Richard Kilgore,
    • 35 replies
    • 20k views

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

    By liuzhou,
    • 499 replies
    • 69.2k views

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

    By torolover,
    • 10 replies
    • 3.6k views

  14. Utility Ribeye?

    By daveb,
    • 8 replies
    • 13.9k views

  15. Creating Tasting Menus 1 2

    By gfron1,
    • 30 replies
    • 10.9k views

  16. Washing mushrooms in flour water 1 2

    By wordsmith,
    • 42 replies
    • 14.1k views

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

    By curls,
    • 11 replies
    • 2.3k views

  18. An Overload of Eggs 1 2 3

    By Shelby,
    • 69 replies
    • 12.9k views

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

    By torolover,
    • 15 replies
    • 6.1k views

  20. Roasting a free-range chicken 1 2

    By MelissaH,
    • 25 replies
    • 4.3k views

  21. Adventures with Transglutaminase 1 2 3

    By BryanZ,
    • 70 replies
    • 56.7k views

  22. Sous vide lamb – smell?

    By TdeV,
    • 8 replies
    • 4.7k views

  23. The roast beef thread

    By Mike Forman,
    • 1 reply
    • 2k views

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

    By Mike Forman,
    • 12 replies
    • 3.8k views

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

    By Bill Klapp,
    • 27 replies
    • 60.8k views
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