Cooking

9,593 topics in this forum

1. Recipes that Rock: 2012 and 2013 1 2 3

   By saluki, January 5, 2012
   • 51 replies
   • 20.3k views
   • 
   • thampik
   • September 16, 2013

2. How long can I keep a steak cooked sous vide?

   By mfine15, September 14, 2013
   • 2 replies
   • 19.4k views
   • 
   • FeChef
   • September 15, 2013

3. Yom Kippur Break-the-Fast recipes/menus/comments 1 2 3

   By doggirl, September 8, 2004
   • 72 replies
   • 28.4k views
   • 
   • Pam R
   • September 13, 2013

4. Happy Rosh Hashanah! 1 2

   By dcarch, September 6, 2013
   • 32 replies
   • 8.2k views
   • 
   • dcarch
   • September 13, 2013

5. Fat=Flavor? The role of fat in the cooking process

   By Tim Chambers, September 9, 2013
   • 15 replies
   • 9.7k views
   • 
   • Edward J
   • September 12, 2013

6. Cheese Storage Question 1 2

   By liuzhou, September 7, 2013
   • 33 replies
   • 5.9k views
   • 
   • judiu
   • September 10, 2013

7. Help on making steak 1 2

   By caunyd, September 7, 2013
   • 30 replies
   • 5.4k views
   • 
   • dcarch
   • September 10, 2013

8. Refrigerated Udon and Soba Noodles

   By Shel_B, September 5, 2013
   • 4 replies
   • 32.1k views
   • 
   • Shel_B
   • September 9, 2013

9. Experimenting with ultrasonic cavitation

   By Robert Jueneman, February 13, 2012
   • 13 replies
   • 13.9k views
   • 
   • lesliec
   • September 9, 2013

10. Let's Disco!

    By pastameshugana, September 20, 2010
    • 13 replies
    • 14k views
    • 
    • dcarch
    • September 7, 2013

11. Passion fruit 101

    By heidih, August 17, 2013
    • 7 replies
    • 12.7k views
    • 
    • Panaderia Canadiense
    • September 6, 2013

12. German Potato Salad - Kartoffelsalat 1 2

    By Shel_B, August 21, 2013
    • 26 replies
    • 7.1k views
    • 
    • Shel_B
    • September 4, 2013

13. Storing Sherry

    By Beusho, September 2, 2013
    • 4 replies
    • 3.8k views
    • 
    • Dave Hatfield
    • September 3, 2013

14. Flavorful but seedy grapes

    By heidih, September 25, 2010
    • 11 replies
    • 5.6k views
    • 
    • SylviaLovegren
    • September 1, 2013

15. Smashing garlic - effect on knife 1 2

    By aster, August 28, 2013
    • 34 replies
    • 11.1k views
    • 
    • Taveren
    • September 1, 2013

16. Coconut Cream (Cracked or not) vs Coconut Oil for Thai food

    By rotuts, August 17, 2013
    • 19 replies
    • 5.3k views
    • 
    • JoNorvelleWalker
    • August 30, 2013

17. Dry aging pigeon

    By mm84321, August 25, 2013
    • 12 replies
    • 5.9k views
    • 
    • Baron d'Apcher
    • August 30, 2013

18. How many steaks can I safely cook sous vide simultaneously?

    By Bojana, August 22, 2013
    • 6 replies
    • 7.3k views
    • 
    • Bojana
    • August 24, 2013

19. Soy Sauce mash fermented for a year ... safe?

    By Johntodd, August 21, 2013
    • 9 replies
    • 2.7k views
    • 
    • Ttogull
    • August 22, 2013

20. Tomato foam prior to canning

    By Paul Bacino, August 21, 2013
    • 4 replies
    • 17k views
    • 
    • Paul Bacino
    • August 22, 2013

21. 12 oz leftover Cambozola - what would you do?

    By TdeV, August 20, 2013
    • 11 replies
    • 12k views
    • 
    • lesliec
    • August 22, 2013

22. Red Clover Recipes

    By redclover, August 18, 2013
    • 1 reply
    • 1.7k views
    • 
    • David Hensley
    • August 20, 2013

23. Need advice on chicken breading texture

    By FeChef, June 7, 2013
    • 17 replies
    • 4.2k views
    • 
    • wokkingtall
    • August 19, 2013

24. Wagyu - anyone else disappointed 1 2

    By iainpb, August 5, 2013
    • 36 replies
    • 13.6k views
    • 
    • Paul Bacino
    • August 19, 2013

25. Substituting butter with clarified butter

    By Anonymous Modernist 19856, August 17, 2013
    • 1 reply
    • 2.9k views
    • 
    • Anonymous Modernist 310
    • August 19, 2013