Cooking

9,585 topics in this forum

1. What should one be saving for stock? 1 2

   By Mang, May 7, 2007
   • 45 replies
   • 7k views
   • 
   • larousse
   • November 3, 2007

2. Dry frying 1 2

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

3. I don't get the point of unbrowned meat 1 2

   By Shalmanese, October 26, 2008
   • 34 replies
   • 7k views
   • 
   • fmed
   • November 5, 2008

4. When I Oversalt Blank, I Blank 1 2

   By Pontormo, January 26, 2006
   • 32 replies
   • 7k views
   • 
   • forever_young_ca
   • February 2, 2008

5. I have 76 eggs! 1 2

   By torakris, September 16, 2004
   • 45 replies
   • 7k views
   • 
   • lmarshal1
   • October 7, 2004

6. Sous vide reheating

   By Kent Wang, November 10, 2009
   • 6 replies
   • 7k views
   • 
   • yosemit3
   • December 21, 2009

7. Cooking large vs. small cuts sous vide.

   By torolover, October 23, 2011
   • 6 replies
   • 7k views
   • 
   • torolover
   • November 5, 2011

8. A Paean to Pears 1 2

   By maggiethecat, October 4, 2007
   • 37 replies
   • 7k views
   • 
   • blue_dolphin
   • June 3, 2017

9. Smithfield Ham 1 2

   By Jim Dixon, December 15, 2002
   • 33 replies
   • 7k views
   • 
   • eatingwitheddie
   • January 3, 2003

10. Indoor smoking

    By Anonymous Modernist 749, August 16, 2011
    • 11 replies
    • 7k views
    • 
    • dcarch
    • April 20, 2014

11. What can I do with Collard Green Juice? Please advise.

    By jaymer, May 10, 2014
    • 11 replies
    • 7k views
    • 
    • huiray
    • May 14, 2014

12. What Else To Do with White Grapefruit 1 2

    By Chris Amirault, January 8, 2011
    • 27 replies
    • 7k views
    • 
    • manwith8ovens
    • January 16, 2011

13. Smoking a whole duck - ideas?

    By Reconstructing Dinner, August 15, 2008
    • 7 replies
    • 7k views
    • 
    • Reconstructing Dinner
    • August 18, 2008

14. Liquid Smoke with sous vide hamburgers

    By weedy, August 17, 2014
    • 11 replies
    • 7k views
    • 
    • Nowayout
    • September 4, 2014

15. Help with convex crepe pan

    By gingerpeach, November 26, 2011
    • 2 replies
    • 7k views
    • 
    • gingerpeach
    • November 27, 2011

16. Egg life 1 2

    By bonkboo, November 8, 2012
    • 34 replies
    • 7k views
    • 
    • radtek
    • April 4, 2015

17. What to do with mangos? 1 2

    By MJP, June 12, 2007
    • 38 replies
    • 7k views
    • 
    • FauxPas
    • June 28, 2020

18. Make tempeh taste like bacon

    By growninbrooklyn, October 11, 2011
    • 6 replies
    • 7k views
    • 
    • ScoopKW
    • October 12, 2011

19. Aioli/Alioli

    By mikeycook, September 2, 2003
    • 24 replies
    • 7k views
    • 
    • mikeycook
    • September 6, 2003

20. Why did my gratin break? 1 2

    By Chris Hennes, February 20, 2010
    • 27 replies
    • 7k views
    • 
    • JAZ
    • April 19, 2010

21. Eager to Start Braising. Now. 1 2

    By Chris Amirault, August 26, 2009
    • 43 replies
    • 7k views
    • 
    • David A. Goldfarb
    • October 1, 2009

22. 8 lb Pork Loin - What should I do with it?

    By bonkboo, March 21, 2017
    • 17 replies
    • 7k views
    • 
    • rotuts
    • June 11, 2024

23. Alternate uses for fondue pots

    By mskerr, September 9, 2012
    • 5 replies
    • 7k views
    • 
    • DesertTinker
    • September 9, 2012

24. Microwave Cooking 1 2

    By nakji, October 18, 2009
    • 37 replies
    • 7k views
    • 
    • Blether
    • November 10, 2009

25. Fig ideas? 1 2

    By pedie, August 13, 2007
    • 34 replies
    • 7k views
    • 
    • Kerry Beal
    • September 16, 2007