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Cooking

Savory cooking techniques and ingredients.

9,593 topics in this forum

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

    By torolover,
    • 35 replies
    • 26.8k views

  2. Dried fig cakes

    By Franci,
    • 7 replies
    • 2.2k views

  3. Freeze and reheat - cheese sauce

    By Simon Lewinson,
    • 18 replies
    • 15.4k views

  4. Adding Alcohol to Browned Butter

    By Shel_B,
    • 3 replies
    • 2.4k views

  5. Red cooking wine?

    By FeChef,
    • 24 replies
    • 6.1k views

  6. HELP! Vegetarian Christmas Dinner

    By Paulo Freitas,
    • 20 replies
    • 5.2k views

  7. Bourbon Flavored Sweet Potatoes (Yams)

    By Shel_B,
    • 21 replies
    • 4.5k views

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

    By Shel_B,
    • 62 replies
    • 11.1k views

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

    By Katie Meadow,
    • 8 replies
    • 4.4k views

  10. A more readily available substitute for chickweed

    By ChrisTaylor,
    • 7 replies
    • 4k views

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

    By kitae,
    • 10 replies
    • 15.2k views

  12. Oysters....unshucked on the grill

    By gulfporter,
    • 10 replies
    • 10.1k views

  13. Sous Vide a 4 bone Rib Roast?

    By Paul Bacino,
    • 14 replies
    • 3.7k views

  14. Frito Pie ... without Frito-Lays

    By Johntodd,
    • 20 replies
    • 5k views

  15. Making Sherry Vinegar

    By Indy D,
    • 3 replies
    • 2.3k views

  16. Ramping low and slow sous vide cooking temps

    By tdatta,
    • 21 replies
    • 6.1k views

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

    By TdeV,
    • 15 replies
    • 48.6k views

  18. Compressed/marinated fruit -- sans chamber sealer

    By ChrisTaylor,
    • 8 replies
    • 4.2k views

  19. "Brining" Pork Chops in Apple Cider

    By Shel_B,
    • 20 replies
    • 7.4k views

  20. Mixing grains (specifically barley and basmati rice)

    By patrickamory,
    • 3 replies
    • 6.3k views

  21. Any proof that adding oil to meat cooked sous vide makes it "juicier"? 1 2

    By torolover,
    • 34 replies
    • 17.3k views

  22. Cooking in cast iron 1 2 3

    By cjsadler,
    • 65 replies
    • 13.8k views

  23. The Ultimate Roast Chicken 1 2 3 4 5

    By Keith_W,
    • 122 replies
    • 33.4k views

  24. Cooking from "Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes" (Jennifer McLagan)

    By JoNorvelleWalker,
    • 11 replies
    • 4.3k views

  25. Dinner 2014 (Part 6) 1 2 3 4 23

    By gfweb,
    • 555 replies
    • 93.2k views
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