Cooking

9,552 topics in this forum

1. What Are You Cooking Sous Vide Today? (Part 2) 1 2 3 4 20

   By daveb, July 3, 2015
   • 499 replies
   • 66.4k views
   • 
   • scubadoo97
   • February 1, 2017

2. What Are You Cooking Sous Vide Today? (Part 3) 1 2 3 4 81

   By FrogPrincesse, February 1, 2017
   • 2k replies
   • 210.5k views
   • 
   • billyhill
   • March 23

3. What Are You Preserving, and How Are You Doing It? (2006 - 2016) 1 2 3 4 20

   By The Old Foodie, June 3, 2006
   • 489 replies
   • 73.2k views
   • 
   • kayb
   • August 9, 2016

4. What Are You Preserving, and How Are You Doing It? (2016–) 1 2 3 4 67

   By Anna N, August 10, 2016
   • 1.7k replies
   • 211.4k views
   • 
   • Baron d'Apcher
   • February 27

5. What are your favorite pickles to make?

   By Mottmott, November 12, 2006
   • 6 replies
   • 1.7k views
   • 
   • Mottmott
   • November 13, 2006

6. What are your favorite uses for duck confit?

   By Abra, February 19, 2005
   • 22 replies
   • 11.4k views
   • 
   • Lowblow
   • March 10, 2005

7. What can I do with a buffalo (bison) liver? Pate?

   By technogypsy, August 1, 2010
   • 3 replies
   • 2.4k views
   • 
   • technogypsy
   • August 6, 2010

8. What can I do with cod?

   By Orbit, April 27, 2016
   • 9 replies
   • 1.2k views
   • 
   • pufin3
   • May 2, 2016

9. What can I do with Collard Green Juice? Please advise.

   By jaymer, May 10, 2014
   • 11 replies
   • 5.5k views
   • 
   • huiray
   • May 14, 2014

10. What can I do with piles of chicken skin?

    By Afterburner, January 26, 2005
    • 18 replies
    • 3.5k views
    • 
    • budrichard
    • January 27, 2005

11. What can you really freeze ?

    By sabg, November 17, 2012
    • 3 replies
    • 1.5k views
    • 
    • sabg
    • November 18, 2012

12. What Can You Smoke -- and What Can You Do With It? 1 2

    By Chris Amirault, January 14, 2011
    • 38 replies
    • 7.2k views
    • 
    • chileheadmike
    • April 28, 2011

13. What Caramelizes, Other Than Sugar?

    By guajolote, January 27, 2003
    • 15 replies
    • 2.7k views
    • 
    • Wimpy
    • January 29, 2003

14. What causes the sous vide meat to become "mealy"? An enzyme?

    By torolover, January 16, 2015
    • 8 replies
    • 11.3k views
    • 
    • paulraphael
    • January 20, 2015

15. What chili oil do you use?

    By Naftal, November 7, 2014
    • 6 replies
    • 1.7k views
    • 
    • cave76
    • November 13, 2014

16. What classic dish is due for a revival? 1 2 3

    By Pat Churchill, September 10, 2006
    • 64 replies
    • 11k views
    • 
    • heidih
    • May 31, 2010

17. What cooking oil do you use? 1 2 3 4 8

    By patrickamory, May 26, 2014
    • 175 replies
    • 19.4k views
    • 
    • haresfur
    • December 12, 2022

18. What cut is an "Applebee Riblet"?

    By richw, August 22, 2002
    • 15 replies
    • 77.1k views
    • 
    • mynamejoe
    • August 25, 2002

19. What cut of veal is this?

    By DanM, August 29, 2019
    • 11 replies
    • 1.5k views
    • 
    • Margaret Pilgrim
    • September 4, 2019

20. What defines panko?

    By Khadija, May 26, 2006
    • 15 replies
    • 2.2k views
    • 
    • Ann_T
    • May 30, 2006

21. What did I buy?

    By Kim Shook, February 13, 2012
    • 5 replies
    • 1.5k views
    • 
    • baconburner
    • February 13, 2012

22. What did I do wrong?

    By phatj, April 14, 2007
    • 7 replies
    • 1.7k views
    • 
    • phatj
    • April 14, 2007

23. What did I just buy?

    By CalumC, January 5, 2009
    • 12 replies
    • 2.4k views
    • 
    • CalumC
    • January 7, 2009

24. What did you cook today?

    By Gunnsr42, August 9, 2016
    • 2 replies
    • 863 views
    • 
    • Alex
    • August 9, 2016

25. What do I do with a heap of prosciutto?

    By Callipygos, May 17, 2004
    • 6 replies
    • 1.4k views
    • 
    • aidensnd2
    • May 18, 2004