Cooking

9,602 topics in this forum

1. The Baked Potato 1 2 3 4 5

   By Ellen Shapiro, April 29, 2003
   • 107 replies
   • 15.4k views
   • 
   • IndyRob
   • April 9, 2014

2. Adding fruit to a confit?

   By skruz, April 3, 2014
   • 9 replies
   • 2.3k views
   • 
   • skruz
   • April 8, 2014

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

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

4. Why bake carrots in dough?

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

5. Delicious salt pork

   By mskerr, September 9, 2012
   • 12 replies
   • 11k views
   • 
   • patrickamory
   • April 5, 2014

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

   By FeChef, March 29, 2014
   • 42 replies
   • 13.8k views
   • 
   • FeChef
   • April 2, 2014

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

   By torolover, March 30, 2014
   • 20 replies
   • 20.4k views
   • 
   • ojisan
   • April 1, 2014

8. Pasteurized Rock Lobster Sous Vide

   By JoNorvelleWalker, March 25, 2014
   • 20 replies
   • 8.6k views
   • 
   • gfweb
   • March 30, 2014

9. Boudin sausages

   By torakris, September 25, 2005
   • 9 replies
   • 4.7k views
   • 
   • Okanagancook
   • March 30, 2014

10. DIY Bourbon 'Barrel' Aged Maple Syrup

    By Kerry Beal, March 29, 2014
    • 3 replies
    • 3.3k views
    • 
    • Tri2Cook
    • March 29, 2014

11. Cooking pâté

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

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

    By bonkboo, February 27, 2014
    • 21 replies
    • 34.2k views
    • 
    • demo
    • March 28, 2014

13. Fresh Spanish Chorizo

    By Prawncrackers, February 18, 2014
    • 15 replies
    • 9.5k views
    • 
    • EnriqueB
    • March 27, 2014

14. Yogurt Substitute

    By mgaretz, October 1, 2009
    • 12 replies
    • 12.2k views
    • 
    • Darienne
    • March 25, 2014

15. Brisket - marinade - sous vide questions 1 2

    By Bojana, November 6, 2013
    • 42 replies
    • 6.3k views
    • 
    • rotuts
    • March 25, 2014

16. Cooking with beer 1 2

    By Plantes Vertes, February 9, 2014
    • 43 replies
    • 6.3k views
    • 
    • biochef
    • March 25, 2014

17. Reputation Makers 1 2 3

    By Fat Guy, September 21, 2009
    • 69 replies
    • 17.2k views
    • 
    • phatj
    • March 24, 2014

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

    By David Ross, November 21, 2013   

    • Cookoff
    • 86 replies
    • 27.3k views
    • 
    • Steve Irby
    • March 23, 2014

19. Phyllo dough 1 2

    By Live It Up, June 14, 2007
    • 39 replies
    • 10.5k views
    • 
    • SylviaLovegren
    • March 21, 2014

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

    By rotuts, March 14, 2014
    • 33 replies
    • 7.2k views
    • 
    • Thomas Luttikhold
    • March 20, 2014

21. Soups or stews souring?

    By radtek, March 19, 2014
    • 8 replies
    • 2.1k views
    • 
    • paulraphael
    • March 19, 2014

22. Lemon Garlic Sauce Ideas Wanted

    By Shel_B, March 8, 2014
    • 15 replies
    • 2.7k views
    • 
    • Shel_B
    • March 19, 2014

23. Sugar and Pectin when Making Preserves

    By Shel_B, March 10, 2014
    • 10 replies
    • 2.5k views
    • 
    • jmacnaughtan
    • March 18, 2014

24. Freezing Bordelaise Sauce

    By Robenco15, March 14, 2014
    • 2 replies
    • 4.2k views
    • 
    • TheCulinaryLibrary
    • March 17, 2014

25. Flavor pairings for Mole poblano

    By Chris Hennes, March 16, 2014
    • 4 replies
    • 1.9k views
    • 
    • Plantes Vertes
    • March 17, 2014