Cooking

9,580 topics in this forum

1. How to Infuse Cod Fish with Flavor?

   By SammyFarid, April 12, 2014
   • 8 replies
   • 4.3k views
   • 
   • Shel_B
   • April 12, 2014

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

   By David Ross, April 6, 2014
   • 24 replies
   • 4.2k views
   • 
   • annabelle
   • April 11, 2014

3. Can you freeze cauliflower? Peppers?

   By bonkboo, April 8, 2014
   • 11 replies
   • 4k views
   • 
   • Anna N
   • April 10, 2014

4. Gefilte Fish 1 2

   By ronnie_suburban, March 24, 2004
   • 40 replies
   • 7.8k views
   • 
   • Alex
   • April 10, 2014

5. World's Hottest Chili? 1 2

   By roger desmond, February 27, 2007
   • 25 replies
   • 5.7k views
   • 
   • chileheadmike
   • April 9, 2014

6. ziplocks for cook-chill sous vide

   By paulraphael, April 6, 2014
   • 24 replies
   • 4.7k views
   • 
   • pbear
   • April 9, 2014

7. The Baked Potato 1 2 3 4 5

   By Ellen Shapiro, April 29, 2003
   • 107 replies
   • 16.1k views
   • 
   • IndyRob
   • April 9, 2014

8. Adding fruit to a confit?

   By skruz, April 3, 2014
   • 9 replies
   • 2.4k views
   • 
   • skruz
   • April 8, 2014

9. Ideal temp. to get best veggie flavor extraction for soup?

   By torolover, April 6, 2014
   • 3 replies
   • 3.2k views
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   • Plantes Vertes
   • April 6, 2014

10. Why bake carrots in dough?

    By aperture, February 12, 2014
    • 7 replies
    • 3.4k views
    • 
    • HowardLi
    • April 6, 2014

11. Delicious salt pork

    By mskerr, September 9, 2012
    • 12 replies
    • 11.1k views
    • 
    • patrickamory
    • April 5, 2014

12. Need soy sauce advice: Looking for Chinese take-out-style soy sauce 1 2

    By FeChef, March 29, 2014
    • 42 replies
    • 14.4k views
    • 
    • FeChef
    • April 2, 2014

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

    By torolover, March 30, 2014
    • 20 replies
    • 21.2k views
    • 
    • ojisan
    • April 1, 2014

14. Pasteurized Rock Lobster Sous Vide

    By JoNorvelleWalker, March 25, 2014
    • 20 replies
    • 8.8k views
    • 
    • gfweb
    • March 30, 2014

15. Boudin sausages

    By torakris, September 25, 2005
    • 9 replies
    • 4.8k views
    • 
    • Okanagancook
    • March 30, 2014

16. DIY Bourbon 'Barrel' Aged Maple Syrup

    By Kerry Beal, March 29, 2014
    • 3 replies
    • 3.4k views
    • 
    • Tri2Cook
    • March 29, 2014

17. Cooking pâté

    By senorkevin, March 28, 2014
    • 1 reply
    • 1.6k views
    • 
    • rotuts
    • March 28, 2014

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

    By bonkboo, February 27, 2014
    • 21 replies
    • 34.8k views
    • 
    • demo
    • March 28, 2014

19. Fresh Spanish Chorizo

    By Prawncrackers, February 18, 2014
    • 15 replies
    • 9.9k views
    • 
    • EnriqueB
    • March 27, 2014

20. Yogurt Substitute

    By mgaretz, October 1, 2009
    • 12 replies
    • 12.3k views
    • 
    • Darienne
    • March 25, 2014

21. Brisket - marinade - sous vide questions 1 2

    By Bojana, November 6, 2013
    • 42 replies
    • 6.6k views
    • 
    • rotuts
    • March 25, 2014

22. Cooking with beer 1 2

    By Plantes Vertes, February 9, 2014
    • 43 replies
    • 6.6k views
    • 
    • biochef
    • March 25, 2014

23. Reputation Makers 1 2 3

    By Fat Guy, September 21, 2009
    • 69 replies
    • 17.8k views
    • 
    • phatj
    • March 24, 2014

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

    By David Ross, November 21, 2013   

    • Cookoff
    • 86 replies
    • 28.4k views
    • 
    • Steve Irby
    • March 23, 2014

25. Phyllo dough 1 2

    By Live It Up, June 14, 2007
    • 39 replies
    • 10.8k views
    • 
    • SylviaLovegren
    • March 21, 2014