Cooking

9,590 topics in this forum

1. Fresh Pork jowl/cheek 1 2

   By saucée, December 16, 2007
   • 40 replies
   • 30.4k views
   • 
   • Okanagancook
   • May 2, 2014

2. Peanut Cultivars Used in Satay Sauce/Indonesian and Malaysian Cooking

   By Simon Lewinson, April 26, 2014
   • 9 replies
   • 2.4k views
   • 
   • huiray
   • May 2, 2014

3. How much gelatin in stock?

   By paulraphael, April 29, 2014
   • 10 replies
   • 2.8k views
   • 
   • paulraphael
   • May 1, 2014

4. BBQ in stages

   By boudin noir, April 30, 2014
   • 1 reply
   • 1.6k views
   • 
   • NancyH
   • April 30, 2014

5. Sweet and Sour Pork

   By Shel_B, April 29, 2014
   • 6 replies
   • 3.4k views
   • 
   • SobaAddict70
   • April 29, 2014

6. Advice on a beef hindquarter

   By griddler, April 22, 2014
   • 15 replies
   • 7.6k views
   • 
   • Anna N
   • April 28, 2014

7. Curries for Pot Luck

   By Merkinz, April 26, 2014
   • 18 replies
   • 3.8k views
   • 
   • JohnT
   • April 28, 2014

8. A question about theoretical knowledge vs. experimentation 1 2

   By dpcalder, April 20, 2014
   • 28 replies
   • 4k views
   • 
   • basquecook
   • April 21, 2014

9. ISO ideas for a wedding rehearsal buffet

   By Dave the Cook, April 20, 2014
   • 6 replies
   • 2.9k views
   • 
   • Darienne
   • April 21, 2014

10. Oven Rack Height

    By Shel_B, April 18, 2014
    • 14 replies
    • 7.8k views
    • 
    • dcarch
    • April 20, 2014

11. Pickling herring / rollmops

    By Blether, July 7, 2010
    • 11 replies
    • 7.5k views
    • 
    • Baron d'Apcher
    • April 20, 2014

12. Indoor smoking

    By Anonymous Modernist 749, August 16, 2011
    • 11 replies
    • 7.2k views
    • 
    • dcarch
    • April 20, 2014

13. Red Palm Oil: what to do with it?

    By Smithy, April 7, 2014
    • 10 replies
    • 7.6k views
    • 
    • Smithy
    • April 19, 2014

14. White Pepper 1 2

    By Shel_B, February 11, 2014
    • 42 replies
    • 12.4k views
    • 
    • TheCulinaryLibrary
    • April 18, 2014

15. Why is my roast beef always tough? 1 2 3

    By Dr. Susan, December 10, 2005
    • 55 replies
    • 119.6k views
    • 
    • TheCulinaryLibrary
    • April 15, 2014

16. 50 lbs of orange citruses – What to do with them?

    By xxchef, March 12, 2014
    • 15 replies
    • 4.9k views
    • 
    • TheCulinaryLibrary
    • April 15, 2014

17. Does gefilte fish destroy the pot?

    By DanM, March 29, 2014
    • 7 replies
    • 2.8k views
    • 
    • Alex
    • April 14, 2014

18. Fish Cakes: Fresh or cooked halibut?

    By Dejah, April 12, 2014
    • 5 replies
    • 2.4k views
    • 
    • janeer
    • April 14, 2014

19. What are Lamb Tips?

    By Shel_B, April 12, 2014
    • 4 replies
    • 10.7k views
    • 
    • Shel_B
    • April 13, 2014

20. How to Infuse Cod Fish with Flavor?

    By SammyFarid, April 12, 2014
    • 8 replies
    • 4.6k views
    • 
    • Shel_B
    • April 12, 2014

21. Easter Ham: "Country" or "City?"

    By David Ross, April 6, 2014
    • 24 replies
    • 4.5k views
    • 
    • annabelle
    • April 11, 2014

22. Can you freeze cauliflower? Peppers?

    By bonkboo, April 8, 2014
    • 11 replies
    • 4.4k views
    • 
    • Anna N
    • April 10, 2014

23. Gefilte Fish 1 2

    By ronnie_suburban, March 24, 2004
    • 40 replies
    • 8.2k views
    • 
    • Alex
    • April 10, 2014

24. World's Hottest Chili? 1 2

    By roger desmond, February 27, 2007
    • 25 replies
    • 6.1k views
    • 
    • chileheadmike
    • April 9, 2014

25. ziplocks for cook-chill sous vide

    By paulraphael, April 6, 2014
    • 24 replies
    • 4.9k views
    • 
    • pbear
    • April 9, 2014