Cooking

9,567 topics in this forum

1. Chicken wing vs Chicken feet vs Chicken back Stock?

   By torolover, March 30, 2014
   • 20 replies
   • 16.7k views
   • 
   • ojisan
   • April 1, 2014

2. Pasteurized Rock Lobster Sous Vide

   By JoNorvelleWalker, March 25, 2014
   • 20 replies
   • 7.5k views
   • 
   • gfweb
   • March 30, 2014

3. Boudin sausages

   By torakris, September 25, 2005
   • 9 replies
   • 4.2k views
   • 
   • Okanagancook
   • March 30, 2014

4. DIY Bourbon 'Barrel' Aged Maple Syrup

   By Kerry Beal, March 29, 2014
   • 3 replies
   • 2.9k views
   • 
   • Tri2Cook
   • March 29, 2014

5. Cooking pâté

   By senorkevin, March 28, 2014
   • 1 reply
   • 1.4k views
   • 
   • rotuts
   • March 28, 2014

6. Vacuum-sealing liquids in bags, without a chamber sealer

   By bonkboo, February 27, 2014
   • 21 replies
   • 32.3k views
   • 
   • demo
   • March 28, 2014

7. Fresh Spanish Chorizo

   By Prawncrackers, February 18, 2014
   • 15 replies
   • 8.5k views
   • 
   • EnriqueB
   • March 27, 2014

8. Yogurt Substitute

   By mgaretz, October 1, 2009
   • 12 replies
   • 11.5k views
   • 
   • Darienne
   • March 25, 2014

9. Brisket - marinade - sous vide questions 1 2

   By Bojana, November 6, 2013
   • 42 replies
   • 5.2k views
   • 
   • rotuts
   • March 25, 2014

10. Cooking with beer 1 2

    By Plantes Vertes, February 9, 2014
    • 43 replies
    • 4.9k views
    • 
    • biochef
    • March 25, 2014

11. Reputation Makers 1 2 3

    By Fat Guy, September 21, 2009
    • 69 replies
    • 14.8k views
    • 
    • phatj
    • March 24, 2014

12. eG Cook-Off #64: Confit 1 2 3 4

    By David Ross, November 21, 2013   

    • Cookoff
    • 86 replies
    • 23.5k views
    • 
    • Steve Irby
    • March 23, 2014

13. Phyllo dough 1 2

    By Live It Up, June 14, 2007
    • 39 replies
    • 9.4k views
    • 
    • SylviaLovegren
    • March 21, 2014

14. Do "working" muscles have more flavor? 1 2

    By rotuts, March 14, 2014
    • 33 replies
    • 5.7k views
    • 
    • Thomas Luttikhold
    • March 20, 2014

15. Soups or stews souring?

    By radtek, March 19, 2014
    • 8 replies
    • 1.8k views
    • 
    • paulraphael
    • March 19, 2014

16. Lemon Garlic Sauce Ideas Wanted

    By Shel_B, March 8, 2014
    • 15 replies
    • 2.2k views
    • 
    • Shel_B
    • March 19, 2014

17. Sugar and Pectin when Making Preserves

    By Shel_B, March 10, 2014
    • 10 replies
    • 1.9k views
    • 
    • jmacnaughtan
    • March 18, 2014

18. Freezing Bordelaise Sauce

    By Robenco15, March 14, 2014
    • 2 replies
    • 3.6k views
    • 
    • TheCulinaryLibrary
    • March 17, 2014

19. Flavor pairings for Mole poblano

    By Chris Hennes, March 16, 2014
    • 4 replies
    • 1.5k views
    • 
    • Plantes Vertes
    • March 17, 2014

20. Pork Tri-tip ?

    By dockhl, October 2, 2008
    • 18 replies
    • 18.4k views
    • 
    • rotuts
    • March 16, 2014

21. Teaching Someone How To Cook 1 2 3

    By Shel_B, September 13, 2013
    • 53 replies
    • 8.1k views
    • 
    • JoNorvelleWalker
    • March 16, 2014

22. Pickling Mustard Seeds

    By gfron1, February 11, 2009
    • 10 replies
    • 4.8k views
    • 
    • andiesenji
    • March 15, 2014

23. Refrigerating Smoothies

    By weinoo, March 15, 2014
    • 2 replies
    • 1.3k views
    • 
    • natasha1270
    • March 15, 2014

24. Vacuum packing as a food processing technique: Chamber or not.

    By rotuts, February 16, 2014
    • 20 replies
    • 4k views
    • 
    • rotuts
    • March 15, 2014

25. Sous vide meat tender and just right, but flavors are missing...

    By argie916, March 12, 2014
    • 18 replies
    • 19.4k views
    • 
    • nickrey
    • March 15, 2014