Cooking

9,585 topics in this forum

1. How to Make a Chick-Fil-A Sandwich at Home

   By Crouton, July 30, 2012
   • 12 replies
   • 8.2k views
   • 
   • Keith_W
   • August 7, 2012

2. Chamber vacuum for drying chicken prior to frying?

   By larryroohr, July 28, 2012
   • 1 reply
   • 1.6k views
   • 
   • larryroohr
   • July 30, 2012

3. How to make excellent quality dumplings, please help.

   By Joel Hicks, July 23, 2012
   • 19 replies
   • 24.5k views
   • 
   • Joel Hicks
   • July 29, 2012

4. Question re: Peking Duck Take-out

   By sadistick, July 21, 2012
   • 3 replies
   • 1.8k views
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   • DTBarton
   • July 24, 2012

5. Liver parfait from a whipped cream charger

   By Andrew Winks, July 20, 2012
   • 5 replies
   • 10k views
   • 
   • mkayahara
   • July 30, 2012

6. Cooking from "A Girl and Her Pig" (April Bloomfield)

   By FrogPrincesse, July 19, 2012
   • 14 replies
   • 9.8k views
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   • Okanagancook
   • August 16, 2013

7. Can anyone write a short primer on using Xanthan gum?

   By gfweb, July 16, 2012
   • 8 replies
   • 17.3k views
   • 
   • ChrisZ
   • July 17, 2012

8. Report: my 1st whole head pig roast

   By gdenby, July 16, 2012
   • 9 replies
   • 4.4k views
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   • ChrisTaylor
   • July 16, 2012

9. Make No Bones About This

   By dcarch, July 16, 2012
   • 15 replies
   • 3.5k views
   • 
   • pbear
   • July 19, 2012

10. Fresh cherries are here; any fresh ideas to make them last?

    By MarkinHouston, July 14, 2012
    • 7 replies
    • 2.6k views
    • 
    • MarkinHouston
    • July 23, 2012

11. Aging Meat: any advantage with pork?

    By rotuts, July 14, 2012
    • 24 replies
    • 35.3k views
    • 
    • Rico
    • March 14, 2016

12. Chicken Cooking Temperatures and Scalding the Cavity

    By rane008, July 13, 2012
    • 1 reply
    • 1.8k views
    • 
    • rane008
    • July 13, 2012

13. Help w. cooking whole hog head

    By gdenby, July 13, 2012
    • 4 replies
    • 2.7k views
    • 
    • PaulDWeiss
    • July 15, 2012

14. Truffles and chicken breast

    By fishy, July 13, 2012
    • 1 reply
    • 1.7k views
    • 
    • ermintrude
    • July 13, 2012

15. Chicken not plucked 100%, what to do?

    By Hassouni, July 11, 2012
    • 5 replies
    • 3.5k views
    • 
    • annabelle
    • July 12, 2012

16. Chicken roulade

    By boondocker, July 10, 2012
    • 5 replies
    • 2.4k views
    • 
    • boondocker
    • July 17, 2012

17. Modernist Demi Glacé and Espanol Sauce

    By Anonymous Modernist 571, July 10, 2012
    • 1 reply
    • 1.2k views
    • 
    • Sam Fahey-Burke
    • November 15, 2012

18. "DrybagSteak" aging meat: Does it work? Have you tried it?

    By rotuts, July 10, 2012
    • 3 replies
    • 1.8k views
    • 
    • Paul Bacino
    • July 10, 2012

19. New to catering, need help with amount of beef for meatballs

    By imanalienchef, July 10, 2012
    • 4 replies
    • 5.6k views
    • 
    • imanalienchef
    • July 10, 2012

20. Georgian pork mtsvadi (shashlik) – what cut?

    By Hassouni, July 10, 2012
    • 7 replies
    • 5.1k views
    • 
    • gfweb
    • July 29, 2012

21. Max Use Of Watermelon

    By dcarch, July 9, 2012
    • 22 replies
    • 6.2k views
    • 
    • TicTac
    • August 17, 2015

22. What Makes Your "Best" 2012 BLT or Something Similar? 1 2

    By Paul Bacino, July 8, 2012
    • 29 replies
    • 8k views
    • 
    • lindag
    • April 5

23. 5lbs of fresh Rosemary... ideas/help?

    By TheStarvingArtist, July 7, 2012
    • 15 replies
    • 4.2k views
    • 
    • qrn
    • July 7, 2012

24. Simmering ragout or bolognese in a crock pot?

    By jrshaul, July 6, 2012
    • 20 replies
    • 4k views
    • 
    • MelissaH
    • July 11, 2012

25. Favorite vegetable sauce that will keep

    By Beusho, July 5, 2012
    • 11 replies
    • 2.8k views
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    • ScottyBoy
    • July 6, 2012