Cooking

9,585 topics in this forum

1. How to bone a lamb Neck?

   By thecuriousone, April 1, 2013
   • 3 replies
   • 7.6k views
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   • Plantes Vertes
   • April 1, 2013

2. Too Much Ginger 1 2

   By mb7o, November 18, 2002
   • 25 replies
   • 7.6k views
   • 
   • KMPickard
   • November 27, 2002

3. Shallots 1 2

   By ditsydine, January 10, 2005
   • 46 replies
   • 7.6k views
   • 
   • Paul Bacino
   • September 12, 2011

4. 50th Anniversary party

   By snowangel, May 18, 2005
   • 20 replies
   • 7.6k views
   • 
   • snowangel
   • August 1, 2005

5. Home Flash Freezing without LN

   By THE_COW_IS_OK, December 14, 2011
   • 0 replies
   • 7.6k views
   • 
   • THE_COW_IS_OK
   • December 14, 2011

6. Why do 12-hour 185F short ribs have more gelatin then 72-hour 140F short ribs?

   By torolover, January 9, 2015
   • 12 replies
   • 7.6k views
   • 
   • pbear
   • January 15, 2015

7. The search for the perfect nacho 1 2

   By Chris Hennes, January 1, 2008
   • 31 replies
   • 7.6k views
   • 
   • heidih
   • February 16, 2008

8. If I hear this one more time ... 1 2

   By mrsadm, July 19, 2004
   • 36 replies
   • 7.6k views
   • 
   • beans
   • July 23, 2004

9. Smoke Point 1 2

   By gfweb, October 25, 2012
   • 28 replies
   • 7.6k views
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   • rotuts
   • May 24, 2017

10. Braising in stock vs water, no difference?!

    By torolover, August 21, 2021
    • 17 replies
    • 7.6k views
    • 
    • JoNorvelleWalker
    • August 22, 2021

11. Tongue Pastrami/Pickled Tongue

    By thayes1c, August 20, 2012
    • 6 replies
    • 7.6k views
    • 
    • sjemac
    • December 9, 2012

12. Leftover Pork Butt bones ... what to do?

    By Johntodd, July 12, 2022
    • 9 replies
    • 7.6k views
    • 
    • Johntodd
    • July 19, 2022

13. Quick Inexpensive Meals 1 2

    By Mottmott, October 4, 2003
    • 30 replies
    • 7.6k views
    • 
    • memesuze
    • October 20, 2003

14. Kohlrabi

    By bavila, June 21, 2006
    • 19 replies
    • 7.6k views
    • 
    • Honkman
    • December 11, 2010

15. Dry Salting (aka dry "brining") Questions and Advice

    By Vervain, December 24, 2006
    • 24 replies
    • 7.6k views
    • 
    • paulraphael
    • August 24, 2010

16. Hot food cold 1 2

    By jhlurie, March 7, 2002
    • 38 replies
    • 7.6k views
    • 
    • elyse
    • May 28, 2003

17. kitchen equipment for the deaf

    By get in my belly, September 18, 2004
    • 14 replies
    • 7.6k views
    • 
    • lovebenton0
    • October 2, 2004

18. Memorial Day, what are you cooking? 1 2 3

    By Chris Cognac, May 29, 2004
    • 54 replies
    • 7.6k views
    • 
    • mnebergall
    • June 3, 2004

19. Can this Pot Roast be saved?

    By Suzee, January 7, 2016
    • 18 replies
    • 7.6k views
    • 
    • kbjesq
    • January 9, 2016

20. Shelf Life of Mushrooms

    By JimH, May 1, 2008
    • 17 replies
    • 7.5k views
    • 
    • JimH
    • May 2, 2008

21. Oatmeal 1 2

    By lindag, January 21, 2016
    • 34 replies
    • 7.5k views
    • 
    • scubadoo97
    • January 30, 2019

22. Sous Vide Bag Juice

    By dmruf, December 23, 2014
    • 12 replies
    • 7.5k views
    • 
    • Anna N
    • January 6, 2015

23. Trying to make a Chicken Cacciatore recipe I ate 2 years ago in Long Island, New York 1 2

    By yentakaren, May 22, 2017
    • 33 replies
    • 7.5k views
    • 
    • yentakaren
    • May 29, 2017

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

    By rotuts, March 14, 2014
    • 33 replies
    • 7.5k views
    • 
    • Thomas Luttikhold
    • March 20, 2014

25. Lemon Tahini Dressing or Sauce 1 2

    By Thanks for the Crepes, May 26, 2016
    • 32 replies
    • 7.5k views
    • 
    • Lisi
    • June 20, 2016