Cooking

9,593 topics in this forum

1. Veal neck

   By boudin noir, November 11, 2013
   • 6 replies
   • 1.9k views
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   • boudin noir
   • November 12, 2013

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

   By TdeV, November 10, 2013
   • 13 replies
   • 24.5k views
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   • Syzygies
   • November 12, 2013

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

   By Plantes Vertes, November 1, 2013
   • 23 replies
   • 3.9k views
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   • Plantes Vertes
   • November 11, 2013

4. Avoiding gas after eating beans 1 2

   By MITllama, September 23, 2003
   • 43 replies
   • 12k views
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   • rancho_gordo
   • November 11, 2013

5. Alginates and Fruit Juices

   By James Hyde, November 9, 2013
   • 4 replies
   • 3k views
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   • James Hyde
   • November 11, 2013

6. Veal short ribs

   By rlibkind, November 8, 2013
   • 3 replies
   • 1.6k views
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   • tim
   • November 11, 2013

7. Cooking with Perfumes

   By Shalmanese, July 11, 2008
   • 23 replies
   • 8.1k views
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   • GlorifiedRice
   • November 11, 2013

8. Sous vide scrambled eggs problems

   By Tiwas, October 20, 2013
   • 19 replies
   • 9.4k views
   • 
   • Tiwas
   • November 10, 2013

9. Delicata squash

   By heidih, October 14, 2013
   • 6 replies
   • 2.5k views
   • 
   • BeeZee
   • November 9, 2013

10. What is Pearl(ed) Barley?

    By Shel_B, November 8, 2013
    • 10 replies
    • 2.9k views
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    • Panaderia Canadiense
    • November 9, 2013

11. How to control amount of chili 1 2

    By Mibr01ac, November 2, 2013
    • 25 replies
    • 4.5k views
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    • Ttogull
    • November 8, 2013

12. Frozen Chopped Lemon Grass??

    By rotuts, November 3, 2013
    • 8 replies
    • 16.2k views
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    • jmolinari
    • November 8, 2013

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

    By austinlinecook, June 9, 2010
    • 44 replies
    • 107.1k views
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    • Blether
    • November 8, 2013

14. Deep Frying, Thermal Mass, and other thoughts

    By LetterRip, October 29, 2013
    • 9 replies
    • 3k views
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    • Martin Fisher
    • November 8, 2013

15. Reheating Leftover Rice 1 2

    By snowangel, May 3, 2007
    • 32 replies
    • 19.2k views
    • 
    • Beebs
    • November 6, 2013

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

    By JAZ, November 5, 2013
    • 7 replies
    • 28.2k views
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    • rotuts
    • November 6, 2013

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

    By paulraphael, February 26, 2009
    • 130 replies
    • 31k views
    • 
    • gfweb
    • November 4, 2013

18. Variation in vegetables

    By gfweb, November 3, 2013
    • 4 replies
    • 1.5k views
    • 
    • Ttogull
    • November 3, 2013

19. Boiled peanuts

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

20. Ingredients that are combinations of other ingredients

    By Shalmanese, October 23, 2013
    • 14 replies
    • 2.6k views
    • 
    • andiesenji
    • November 1, 2013

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

    By Obuibo, October 8, 2013
    • 5 replies
    • 22.3k views
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    • Sharif
    • October 31, 2013

22. Resting fish 1 2

    By edwardsboi, February 6, 2009
    • 29 replies
    • 20.1k views
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    • mm84321
    • October 30, 2013

23. Making rice noodles

    By kleinebre, May 7, 2013
    • 6 replies
    • 6.7k views
    • 
    • Syzygies
    • October 30, 2013

24. Whole fish 1 2 3

    By markk, March 4, 2004
    • 54 replies
    • 12.6k views
    • 
    • Panaderia Canadiense
    • October 30, 2013

25. Brining, basting, and stuffing your turkey 1 2 3

    By forever_young_ca, September 30, 2013
    • 50 replies
    • 12k views
    • 
    • Cafe Hunk
    • October 29, 2013