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Cooking

Savory cooking techniques and ingredients.

9,582 topics in this forum

  1. Burger Meat

    By gulfporter,
    • 0 replies
    • 464 views

  2. Corned Beef (and cabbage?) 1 2 3 4 7

    By richw,
    • 156 replies
    • 24.6k views

  3. ChickFA, Panera Bread, Tyson, etc. no longer using antibiotic free meat

    By rotuts,
    • 7 replies
    • 1.5k views

  4. Homemade condiment shelf life

    By KennethT,
    • 13 replies
    • 1.7k views

  5. I bought Italian oregano ...

    By Shel_B,
    • 8 replies
    • 1.6k views

  6. Goose Fat and Garlic

    By Dave Hatfield,
    • 4 replies
    • 1.9k views

  7. Scottish Oatcakes

    By liuzhou,
    • 12 replies
    • 2k views

  8. All Things Mushroom 1 2 3 4 5

    By liuzhou,
    • 112 replies
    • 17.7k views

  9. Cuts of beef: identifying, choosing, using 1 2 3 4 5

    By Kim Shook,
    • 120 replies
    • 44.2k views

  10. Cooking with Nik Sharma's "The Flavor Equation"

    By blue_dolphin,
    • 18 replies
    • 3k views

  11. Cabbage 1 2 3 4 6

    By torakris,
    • 137 replies
    • 16.9k views

  12. Using Pork in Bolognese

    By Shel_B,
    • 13 replies
    • 1.7k views

  13. Filling for a Pork Roll?

    By Matthew.Taylor,
    • 1 reply
    • 623 views

  14. Sous Vide Chuck Roast: The Topic 1 2 3 4

    By FourMat,   
    • 75 replies
    • 31.6k views

  15. Fish Sauce 1 2 3 4 7

    By Stone,
    • 153 replies
    • 44.1k views

  16. Recipe Bloopers 1 2

    By heidih,
    • 42 replies
    • 6.1k views

  17. Char Siu using your Air Fryer

    By rotuts,
    • 8 replies
    • 2.1k views

  18. Grocery Shopping or Dining in a Foreign Language

    By gulfporter,
    • 13 replies
    • 1.8k views

  19. Sea Hare

    By liuzhou,
    • 7 replies
    • 1.2k views

  20. Glaze for Baked Ham 1 2

    By orangeblossom,
    • 30 replies
    • 6k views

  21. Can you pre-sear a pan roasted quail?

    By Tuber magnatum,
    • 2 replies
    • 800 views

  22. Avocado Oil? Coconut? Grapeseed? Why? Where to use?

    By Sid Post,
    • 3 replies
    • 4.7k views

  23. Meat experts - What cut is this?

    By DanM,
    • 21 replies
    • 2.6k views

  24. Salami mold. does this mold look ok?

    By Ewillustration,
    • 1 reply
    • 839 views

  25. Plan is to cook ( bake ) a 5 pound beef tenderloin at 225 degrees - Target 130 - trying to time with guest arrivals

    By Ronniebisme,
    • 9 replies
    • 4.6k views
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