Cooking

9,589 topics in this forum

1. DIY Bourbon 'Barrel' Aged Maple Syrup

   By Kerry Beal, March 29, 2014
   • 3 replies
   • 3.1k views
   • 
   • Tri2Cook
   • March 29, 2014

2. Cooking pâté

   By senorkevin, March 28, 2014
   • 1 reply
   • 1.5k views
   • 
   • rotuts
   • March 28, 2014

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

   By bonkboo, February 27, 2014
   • 21 replies
   • 33.2k views
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   • demo
   • March 28, 2014

4. Fresh Spanish Chorizo

   By Prawncrackers, February 18, 2014
   • 15 replies
   • 9k views
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   • EnriqueB
   • March 27, 2014

5. Yogurt Substitute

   By mgaretz, October 1, 2009
   • 12 replies
   • 11.8k views
   • 
   • Darienne
   • March 25, 2014

6. Brisket - marinade - sous vide questions 1 2

   By Bojana, November 6, 2013
   • 42 replies
   • 5.7k views
   • 
   • rotuts
   • March 25, 2014

7. Cooking with beer 1 2

   By Plantes Vertes, February 9, 2014
   • 43 replies
   • 5.8k views
   • 
   • biochef
   • March 25, 2014

8. Reputation Makers 1 2 3

   By Fat Guy, September 21, 2009
   • 69 replies
   • 16.1k views
   • 
   • phatj
   • March 24, 2014

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

   By David Ross, November 21, 2013   

   • Cookoff
   • 86 replies
   • 25.6k views
   • 
   • Steve Irby
   • March 23, 2014

10. Phyllo dough 1 2

    By Live It Up, June 14, 2007
    • 39 replies
    • 9.8k views
    • 
    • SylviaLovegren
    • March 21, 2014

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

    By rotuts, March 14, 2014
    • 33 replies
    • 6.5k views
    • 
    • Thomas Luttikhold
    • March 20, 2014

12. Soups or stews souring?

    By radtek, March 19, 2014
    • 8 replies
    • 2k views
    • 
    • paulraphael
    • March 19, 2014

13. Lemon Garlic Sauce Ideas Wanted

    By Shel_B, March 8, 2014
    • 15 replies
    • 2.4k views
    • 
    • Shel_B
    • March 19, 2014

14. Sugar and Pectin when Making Preserves

    By Shel_B, March 10, 2014
    • 10 replies
    • 2.1k views
    • 
    • jmacnaughtan
    • March 18, 2014

15. Freezing Bordelaise Sauce

    By Robenco15, March 14, 2014
    • 2 replies
    • 4k views
    • 
    • TheCulinaryLibrary
    • March 17, 2014

16. Flavor pairings for Mole poblano

    By Chris Hennes, March 16, 2014
    • 4 replies
    • 1.7k views
    • 
    • Plantes Vertes
    • March 17, 2014

17. Pork Tri-tip ?

    By dockhl, October 2, 2008
    • 18 replies
    • 20.4k views
    • 
    • rotuts
    • March 16, 2014

18. Teaching Someone How To Cook 1 2 3

    By Shel_B, September 13, 2013
    • 53 replies
    • 9.1k views
    • 
    • JoNorvelleWalker
    • March 16, 2014

19. Pickling Mustard Seeds

    By gfron1, February 11, 2009
    • 10 replies
    • 5.6k views
    • 
    • andiesenji
    • March 15, 2014

20. Refrigerating Smoothies

    By weinoo, March 15, 2014
    • 2 replies
    • 1.4k views
    • 
    • natasha1270
    • March 15, 2014

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

    By rotuts, February 16, 2014
    • 20 replies
    • 4.3k views
    • 
    • rotuts
    • March 15, 2014

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

    By argie916, March 12, 2014
    • 18 replies
    • 20.8k views
    • 
    • nickrey
    • March 15, 2014

23. Cooling large amount of soup (70-100L) 1 2

    By Jørgen Sørheim, March 9, 2014
    • 39 replies
    • 13.3k views
    • 
    • paulraphael
    • March 14, 2014

24. Uses of herbs in cooking 1 2

    By Plantes Vertes, February 27, 2014
    • 34 replies
    • 6.2k views
    • 
    • SobaAddict70
    • March 12, 2014

25. Meat Sauce for Spaghetti and Pasta 1 2

    By Shel_B, February 10, 2014
    • 26 replies
    • 5.3k views
    • 
    • SobaAddict70
    • March 12, 2014