Jump to content

Cooking

Savory cooking techniques and ingredients.

9,587 topics in this forum

  1. Sous Vide Bag Juice

    By dmruf,
    • 12 replies
    • 7.6k views

  2. Sous vide caramelized onions for soup

    By tdatta,
    • 15 replies
    • 15.3k views

  3. Tamarind 1 2 3

    By stevea,
    • 59 replies
    • 33.7k views

  4. Pork Fat 1 2

    By Shel_B,
    • 25 replies
    • 4.1k views

  5. How to make shezwan sauce at home

    By bridgetsingh,
    • 10 replies
    • 2.6k views

  6. Christmas Eve menu help??

    By IrishJersey,
    • 15 replies
    • 3.3k views

  7. Can I avoid botulism by opening the bag while cooking sous side?

    By torolover,
    • 22 replies
    • 10.5k views

  8. Ideal internal temp for Boston butt? at 200F, came out dry! 1 2

    By torolover,
    • 35 replies
    • 25.1k views

  9. Dried fig cakes

    By Franci,
    • 7 replies
    • 2.1k views

  10. Freeze and reheat - cheese sauce

    By Simon Lewinson,
    • 18 replies
    • 13.9k views

  11. Adding Alcohol to Browned Butter

    By Shel_B,
    • 3 replies
    • 2.2k views

  12. Red cooking wine?

    By FeChef,
    • 24 replies
    • 5.2k views

  13. HELP! Vegetarian Christmas Dinner

    By Paulo Freitas,
    • 20 replies
    • 4.9k views

  14. Bourbon Flavored Sweet Potatoes (Yams)

    By Shel_B,
    • 21 replies
    • 3.9k views

  15. Alternative to Whole/Heavy Cream for Whipping? 1 2 3

    By Shel_B,
    • 62 replies
    • 10.3k views

  16. Eggplant Pasta casserole--need advice ASAP: cook ahead or not?

    By Katie Meadow,
    • 8 replies
    • 4.1k views

  17. A more readily available substitute for chickweed

    By ChrisTaylor,
    • 7 replies
    • 3.9k views

  18. Sous Vide bags for oven cooking - max safe temperature rating?

    By kitae,
    • 10 replies
    • 13.8k views

  19. Oysters....unshucked on the grill

    By gulfporter,
    • 10 replies
    • 9.3k views

  20. Sous Vide a 4 bone Rib Roast?

    By Paul Bacino,
    • 14 replies
    • 3.6k views

  21. Frito Pie ... without Frito-Lays

    By Johntodd,
    • 20 replies
    • 4.6k views

  22. Making Sherry Vinegar

    By Indy D,
    • 3 replies
    • 2.1k views

  23. Ramping low and slow sous vide cooking temps

    By tdatta,
    • 21 replies
    • 5.6k views

  24. How long can you "hold" something cooked sous vide?

    By TdeV,
    • 15 replies
    • 47.1k views

  25. Compressed/marinated fruit -- sans chamber sealer

    By ChrisTaylor,
    • 8 replies
    • 4k views
×
×
  • Create New...