Cooking

9,585 topics in this forum

1. White Pepper 1 2

   By Shel_B, February 11, 2014
   • 42 replies
   • 11.6k views
   • 
   • TheCulinaryLibrary
   • April 18, 2014

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

   By Dr. Susan, December 10, 2005
   • 55 replies
   • 117.7k views
   • 
   • TheCulinaryLibrary
   • April 15, 2014

3. 50 lbs of orange citruses – What to do with them?

   By xxchef, March 12, 2014
   • 15 replies
   • 4.6k views
   • 
   • TheCulinaryLibrary
   • April 15, 2014

4. Does gefilte fish destroy the pot?

   By DanM, March 29, 2014
   • 7 replies
   • 2.7k views
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   • Alex
   • April 14, 2014

5. Fish Cakes: Fresh or cooked halibut?

   By Dejah, April 12, 2014
   • 5 replies
   • 2.3k views
   • 
   • janeer
   • April 14, 2014

6. What are Lamb Tips?

   By Shel_B, April 12, 2014
   • 4 replies
   • 10.6k views
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   • Shel_B
   • April 13, 2014

7. How to Infuse Cod Fish with Flavor?

   By SammyFarid, April 12, 2014
   • 8 replies
   • 4.4k views
   • 
   • Shel_B
   • April 12, 2014

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

   By David Ross, April 6, 2014
   • 24 replies
   • 4.3k views
   • 
   • annabelle
   • April 11, 2014

9. Can you freeze cauliflower? Peppers?

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

10. Gefilte Fish 1 2

    By ronnie_suburban, March 24, 2004
    • 40 replies
    • 7.9k views
    • 
    • Alex
    • April 10, 2014

11. World's Hottest Chili? 1 2

    By roger desmond, February 27, 2007
    • 25 replies
    • 5.8k views
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    • chileheadmike
    • April 9, 2014

12. ziplocks for cook-chill sous vide

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

13. The Baked Potato 1 2 3 4 5

    By Ellen Shapiro, April 29, 2003
    • 107 replies
    • 16.2k views
    • 
    • IndyRob
    • April 9, 2014

14. Adding fruit to a confit?

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

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

    By torolover, April 6, 2014
    • 3 replies
    • 3.3k views
    • 
    • Plantes Vertes
    • April 6, 2014

16. Why bake carrots in dough?

    By aperture, February 12, 2014
    • 7 replies
    • 3.5k views
    • 
    • HowardLi
    • April 6, 2014

17. Delicious salt pork

    By mskerr, September 9, 2012
    • 12 replies
    • 11.2k views
    • 
    • patrickamory
    • April 5, 2014

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

    By FeChef, March 29, 2014
    • 42 replies
    • 14.5k views
    • 
    • FeChef
    • April 2, 2014

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

    By torolover, March 30, 2014
    • 20 replies
    • 21.4k views
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    • ojisan
    • April 1, 2014

20. Pasteurized Rock Lobster Sous Vide

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

21. Boudin sausages

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

22. DIY Bourbon 'Barrel' Aged Maple Syrup

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

23. Cooking pâté

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

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

    By bonkboo, February 27, 2014
    • 21 replies
    • 34.9k views
    • 
    • demo
    • March 28, 2014

25. Fresh Spanish Chorizo

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