Cooking

9,585 topics in this forum

1. Dry cured sausages dripping liquid fat - normal?

   By celeriac, November 9, 2011   

   • Charcuterie
   • 9 replies
   • 9.8k views
   • 
   • Joe Wood
   • August 22, 2020

2. Dry frying 1 2

   By Fat Guy, November 29, 2007
   • 35 replies
   • 7k views
   • 
   • Shalmanese
   • December 1, 2007

3. Dry Ice Recipes

   By AaronM, March 21, 2011
   • 0 replies
   • 1.4k views
   • 
   • AaronM
   • March 21, 2011

4. Dry Link Sausage

   By blackbox, July 31, 2007   

   • Charcuterie
   • 8 replies
   • 3k views
   • 
   • blackbox
   • August 3, 2007

5. Dry Mustard Powder

   By Shel_B, December 23, 2016
   • 3 replies
   • 1k views
   • 
   • Kerry Beal
   • December 25, 2016

6. Dry ribs

   By Marlene, June 18, 2005
   • 22 replies
   • 48.5k views
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   • reesek
   • July 31, 2005

7. Dry rub and smoked meat

   By snowangel, April 1, 2005
   • 15 replies
   • 2.9k views
   • 
   • Dana
   • April 2, 2005

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

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

9. Dry sautee for mushrooms? Anyone tried it?

   By MaryIsobel, May 20, 2022
   • 6 replies
   • 1.8k views
   • 
   • MetsFan5
   • May 21, 2022

10. Dry Sous vide cooking?

    By FeChef, September 23, 2014
    • 8 replies
    • 3.3k views
    • 
    • paulraphael
    • September 24, 2014

11. Dry sous vide eye of round...

    By Franklin, November 12, 2012
    • 8 replies
    • 4.1k views
    • 
    • gfweb
    • November 12, 2012

12. Dry Spices....

    By Chef/Writer Spencer, May 7, 2003
    • 22 replies
    • 3.2k views
    • 
    • Adam Balic
    • May 9, 2003

13. Dry-age Meat

    By Anonymous Modernist 5975, January 23, 2012
    • 4 replies
    • 2.6k views
    • 
    • Anonymous Modernist 310
    • March 13, 2012

14. Dry-aged beef 1 2

    By Stuckey, December 21, 2007
    • 32 replies
    • 20.3k views
    • 
    • rotuts
    • June 18, 2014

15. Dry-salting salmon for cold smoking or nova/gravlax-curing,

    By Karldub, October 5, 2010
    • 9 replies
    • 7.7k views
    • 
    • cricklewood
    • October 13, 2010

16. Dry, stringy butt

    By conor610, January 25, 2009
    • 3 replies
    • 1.8k views
    • 
    • conor610
    • January 25, 2009

17. drying and preserving pasta.

    By Luckylies, January 1, 2005
    • 19 replies
    • 10k views
    • 
    • slkinsey
    • December 16, 2005

18. Drying herb leaves

    By Ader1, March 4, 2010
    • 11 replies
    • 3.1k views
    • 
    • ruthcooks
    • March 10, 2010

19. Drying lasagna noodles flat

    By Luckylies, February 4, 2008
    • 9 replies
    • 14.8k views
    • 
    • Luckylies
    • February 8, 2008

20. Drying Leaves to season food

    By SNewman004, May 3, 2017
    • 0 replies
    • 915 views
    • 
    • SNewman004
    • May 3, 2017

21. Drying sage

    By elfin, August 29, 2008
    • 6 replies
    • 2.5k views
    • 
    • Peter the eater
    • August 30, 2008

22. Ducasse stocks & Jus; Chapel - salt? 1 2 3

    By paul o' vendange, January 12, 2022
    • 65 replies
    • 9.5k views
    • 
    • JoNorvelleWalker
    • February 16, 2022

23. Duck = confit legs + ? breasts

    By pstock, December 11, 2008
    • 11 replies
    • 3.2k views
    • 
    • pstock
    • December 15, 2008

24. Duck based cured meats

    By Wesley1, August 10, 2007
    • 1 reply
    • 1.5k views
    • 
    • Dave the Cook
    • August 10, 2007

25. Duck bones/scraps post confit

    By UnConundrum, November 12, 2005
    • 8 replies
    • 3k views
    • 
    • emsny
    • November 15, 2005