Cooking

9,580 topics in this forum

1. Recipe for Roasted Pork Gravy with Tomatoes, Prunes Wanted.

   By nelson87, November 12, 2013
   • 2 replies
   • 1.6k views
   • 
   • Nancy in Pátzcuaro
   • November 13, 2013

2. Veal neck

   By boudin noir, November 11, 2013
   • 6 replies
   • 1.7k views
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   • boudin noir
   • November 12, 2013

3. What's the minimum temperature to cook beans?

   By TdeV, November 10, 2013
   • 13 replies
   • 23k views
   • 
   • Syzygies
   • November 12, 2013

4. A la minute, d'avance; party food from a tiny kitchen

   By Plantes Vertes, November 1, 2013
   • 23 replies
   • 3.6k views
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   • Plantes Vertes
   • November 11, 2013

5. Avoiding gas after eating beans 1 2

   By MITllama, September 23, 2003
   • 43 replies
   • 11.4k views
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   • rancho_gordo
   • November 11, 2013

6. Alginates and Fruit Juices

   By James Hyde, November 9, 2013
   • 4 replies
   • 2.8k views
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   • James Hyde
   • November 11, 2013

7. Veal short ribs

   By rlibkind, November 8, 2013
   • 3 replies
   • 1.5k views
   • 
   • tim
   • November 11, 2013

8. Cooking with Perfumes

   By Shalmanese, July 11, 2008
   • 23 replies
   • 7.6k views
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   • GlorifiedRice
   • November 11, 2013

9. Sous vide scrambled eggs problems

   By Tiwas, October 20, 2013
   • 19 replies
   • 8.9k views
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   • Tiwas
   • November 10, 2013

10. Delicata squash

    By heidih, October 14, 2013
    • 6 replies
    • 2.2k views
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    • BeeZee
    • November 9, 2013

11. What is Pearl(ed) Barley?

    By Shel_B, November 8, 2013
    • 10 replies
    • 2.6k views
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    • Panaderia Canadiense
    • November 9, 2013

12. How to control amount of chili 1 2

    By Mibr01ac, November 2, 2013
    • 25 replies
    • 4.2k views
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    • Ttogull
    • November 8, 2013

13. Frozen Chopped Lemon Grass??

    By rotuts, November 3, 2013
    • 8 replies
    • 15.5k views
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    • jmolinari
    • November 8, 2013

14. Why would you take the skin off pork belly? 1 2

    By austinlinecook, June 9, 2010
    • 44 replies
    • 104.6k views
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    • Blether
    • November 8, 2013

15. Deep Frying, Thermal Mass, and other thoughts

    By LetterRip, October 29, 2013
    • 9 replies
    • 2.7k views
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    • Martin Fisher
    • November 8, 2013

16. Reheating Leftover Rice 1 2

    By snowangel, May 3, 2007
    • 32 replies
    • 15.3k views
    • 
    • Beebs
    • November 6, 2013

17. Slimy scallions -- what's the cause?

    By JAZ, November 5, 2013
    • 7 replies
    • 27.2k views
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    • rotuts
    • November 6, 2013

18. Why so much water for pasta? 1 2 3 4 6

    By paulraphael, February 26, 2009
    • 130 replies
    • 29.2k views
    • 
    • gfweb
    • November 4, 2013

19. Variation in vegetables

    By gfweb, November 3, 2013
    • 4 replies
    • 1.4k views
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    • Ttogull
    • November 3, 2013

20. Boiled peanuts

    By Soup, October 29, 2013
    • 3 replies
    • 2.7k views
    • 
    • andiesenji
    • November 3, 2013

21. Ingredients that are combinations of other ingredients

    By Shalmanese, October 23, 2013
    • 14 replies
    • 2.4k views
    • 
    • andiesenji
    • November 1, 2013

22. Any chemists here? Would like to synthesize sodium citrate in a pinch.

    By Obuibo, October 8, 2013
    • 5 replies
    • 20.7k views
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    • Sharif
    • October 31, 2013

23. Resting fish 1 2

    By edwardsboi, February 6, 2009
    • 29 replies
    • 19.2k views
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    • mm84321
    • October 30, 2013

24. Making rice noodles

    By kleinebre, May 7, 2013
    • 6 replies
    • 6.4k views
    • 
    • Syzygies
    • October 30, 2013

25. Whole fish 1 2 3

    By markk, March 4, 2004
    • 54 replies
    • 11.6k views
    • 
    • Panaderia Canadiense
    • October 30, 2013