Cooking

9,590 topics in this forum

1. Storing sodium alginate bath

   By Torselli, July 4, 2014
   • 1 reply
   • 3.2k views
   • 
   • Lisa Shock
   • July 4, 2014

2. Beets on the Weber: what a disaster! Please help!

   By rotuts, July 1, 2014
   • 12 replies
   • 3k views
   • 
   • rotuts
   • July 3, 2014

3. Venison and brisket sausage sous vide – how long?

   By Degas, July 3, 2014
   • 1 reply
   • 4.2k views
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   • EnriqueB
   • July 3, 2014

4. How Long is it Safe to Hold Normally Refrigerated Items at Room Temp?

   By OB, January 5, 2002
   • 20 replies
   • 7.6k views
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   • nickrey
   • July 2, 2014

5. Single bite tastings

   By bonkboo, June 27, 2014
   • 11 replies
   • 2.5k views
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   • Shel_B
   • July 2, 2014

6. Baked Eggs... the superior, lesser known relative of Poached Eggs?

   By EatNopales, March 29, 2012
   • 17 replies
   • 6.9k views
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   • chromedome
   • July 2, 2014

7. First time smoking a beef tongue. Tongue pastrami?

   By scubadoo97, June 30, 2014
   • 6 replies
   • 4.3k views
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   • scubadoo97
   • June 30, 2014

8. Shellfish cooked sous vide

   By Chez56, June 13, 2014
   • 10 replies
   • 16.1k views
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   • Guest
   • June 30, 2014

9. Pork Rectums

   By GlorifiedRice, June 26, 2014
   • 11 replies
   • 12.3k views
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   • Baron d'Apcher
   • June 28, 2014

10. Peeling cooked eggs

    By seabream, January 14, 2013
    • 17 replies
    • 4.4k views
    • 
    • nickrey
    • June 27, 2014

11. Need a best seasoned salt for my seafood.

    By Margret Rosy, June 27, 2014
    • 5 replies
    • 2.1k views
    • 
    • Jaymes
    • June 27, 2014

12. Eggs in a steamer 1 2

    By lmarshal1, September 7, 2004
    • 39 replies
    • 12k views
    • 
    • JAZ
    • June 27, 2014

13. Precision Cooked Egg Yolks

    By rotuts, June 25, 2014
    • 12 replies
    • 3.4k views
    • 
    • chefmd
    • June 27, 2014

14. Lobster mushrooms: uses and recipes

    By Gifted Gourmet, September 18, 2005
    • 18 replies
    • 30.8k views
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    • Nancy in Pátzcuaro
    • June 26, 2014

15. Best Way to Blanch Almonds?

    By Shel_B, June 24, 2014
    • 13 replies
    • 4.7k views
    • 
    • Shel_B
    • June 26, 2014

16. Help with menu

    By CatPoet, June 23, 2014
    • 23 replies
    • 3k views
    • 
    • CatPoet
    • June 26, 2014

17. Uses for Cuban Oregano/Mexican Mint (Plectranthus amboinicus)

    By Chris Hennes, June 23, 2014
    • 14 replies
    • 5.7k views
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    • TheCoddledEgg
    • June 26, 2014

18. Dry aged beef trimmings

    By paulraphael, June 24, 2014
    • 5 replies
    • 7.3k views
    • 
    • scamhi
    • June 25, 2014

19. Freezing soup

    By paulraphael, June 22, 2014
    • 4 replies
    • 1.8k views
    • 
    • paulraphael
    • June 25, 2014

20. Nutmeg and mace

    By egale, June 23, 2014
    • 10 replies
    • 3.4k views
    • 
    • Plantes Vertes
    • June 25, 2014

21. Roti – what flour is best?

    By sabg, June 12, 2012
    • 4 replies
    • 40.3k views
    • 
    • Cheryl Mcclellan
    • June 24, 2014

22. Food to eat while drinking Manhattans?

    By kbrede, July 2, 2013
    • 11 replies
    • 10.7k views
    • 
    • CatPoet
    • June 24, 2014

23. Green Beans: The Topic 1 2 3 4

    By Comfort Me, February 17, 2005
    • 85 replies
    • 15.1k views
    • 
    • Smithy
    • June 23, 2014

24. Marinated salmon without the salt? Or... suggestions to remove water from fish w/o salting or smoking it?

    By andrestorrubia, June 22, 2014
    • 14 replies
    • 3.9k views
    • 
    • boudin noir
    • June 22, 2014

25. Help with saffron pasta plan B

    By thecuriousone, June 21, 2014
    • 11 replies
    • 3k views
    • 
    • Shalmanese
    • June 22, 2014