Cooking

9,589 topics in this forum

1. Should we treat sous vide low temp pasteurized meats any differently than regularly cooked foods?

   By Jenny Ngo, February 15, 2014
   • 7 replies
   • 2k views
   • 
   • EnriqueB
   • February 17, 2014

2. Pork Belly 1 2 3 4 13

   By eatingwitheddie, April 29, 2003
   • 314 replies
   • 98.1k views
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   • scubadoo97
   • February 16, 2014

3. Sunday Red Gravy or Sugo 1 2

   By Paul Bacino, January 25, 2011
   • 41 replies
   • 9k views
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   • Shelby
   • February 16, 2014

4. Luminescent Food Techniques

   By DaveJes1979, February 8, 2011
   • 11 replies
   • 27.3k views
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   • martinlersch
   • February 16, 2014

5. The Kitchen-Scale Manifesto 1 2

   By Fat Guy, September 22, 2009
   • 46 replies
   • 17.1k views
   • 
   • martinlersch
   • February 16, 2014

6. Any Lardo Tips?

   By Steve Irby, February 13, 2014
   • 14 replies
   • 3.4k views
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   • Steve Irby
   • February 16, 2014

7. No wine sauce for beef tenderloin?

   By FeChef, February 14, 2014
   • 6 replies
   • 1.5k views
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   • SylviaLovegren
   • February 14, 2014

8. Making a Panade 1 2

   By Shel_B, February 10, 2014
   • 41 replies
   • 8.7k views
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   • judiu
   • February 14, 2014

9. Anyone experience plastic flaking with foodsaver bags? 1 2

   By markdub, December 31, 2013
   • 26 replies
   • 4.3k views
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   • rotuts
   • February 14, 2014

10. Defrosting/refreezing lobster coral

    By mm84321, February 13, 2014
    • 0 replies
    • 888 views
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    • mm84321
    • February 13, 2014

11. Capelin

    By liuzhou, July 12, 2013
    • 11 replies
    • 11.3k views
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    • Baron d'Apcher
    • February 13, 2014

12. Dip for veggies: ideas?

    By Beusho, February 12, 2014
    • 3 replies
    • 1.7k views
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    • judiu
    • February 12, 2014

13. Homemade Pam

    By seabream, June 8, 2013
    • 20 replies
    • 6.1k views
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    • Kerry Beal
    • February 9, 2014

14. Stock or broth with only chicken feet 1 2

    By faronem, February 9, 2011
    • 36 replies
    • 11.4k views
    • 
    • cteavin
    • February 9, 2014

15. Fruit salads

    By Franci, February 1, 2014
    • 14 replies
    • 2.5k views
    • 
    • Shel_B
    • February 7, 2014

16. Pork Shoulder 1 2 3 4 5

    By snowangel, March 17, 2003
    • 104 replies
    • 34.9k views
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    • Tim Dolan
    • February 7, 2014

17. Soup Skimming

    By weinoo, January 28, 2014
    • 19 replies
    • 4.6k views
    • 
    • huiray
    • February 5, 2014

18. Do the pasteurizing times on Douglas Baldwin's website also kill parasites?

    By Jenny Ngo, February 4, 2014
    • 11 replies
    • 13.9k views
    • 
    • Jenny Ngo
    • February 5, 2014

19. Super Bowl 2014 -- Feast mode! 1 2

    By teapot, January 28, 2014
    • 25 replies
    • 7k views
    • 
    • teapot
    • February 4, 2014

20. That Fish Smell When Cooking Fish ...

    By Shel_B, February 1, 2014
    • 20 replies
    • 4.5k views
    • 
    • Shel_B
    • February 2, 2014

21. 50# 0f Veal Bones–Pot Size?

    By Paul Bacino, January 31, 2014
    • 17 replies
    • 3.2k views
    • 
    • dcarch
    • February 1, 2014

22. Bag of smoke

    By FeChef, January 28, 2014
    • 10 replies
    • 2.5k views
    • 
    • FeChef
    • February 1, 2014

23. Lunch! What'd ya have? (2012–2014) 1 2 3 4 22

    By Chris Hennes, November 27, 2012
    • 549 replies
    • 151.9k views
    • 
    • huiray
    • January 31, 2014

24. Quick Question About Potatoes

    By Porthos, January 29, 2014
    • 4 replies
    • 1.5k views
    • 
    • weinoo
    • January 29, 2014

25. Storing Fleur de sel

    By Robenco15, January 6, 2014
    • 11 replies
    • 4.9k views
    • 
    • Lisa Shock
    • January 29, 2014