Cooking

9,602 topics in this forum

1. what to do with live crawfish - purge?

   By John Michael, May 24, 2011
   • 4 replies
   • 3.7k views
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   • HungryC
   • May 24, 2011

2. Soy lecithin, what to do with granules

   By cteavin, May 24, 2011
   • 11 replies
   • 43.6k views
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   • cteavin
   • May 28, 2011

3. Teaching Sous Vide

   By asiebengartner, May 23, 2011
   • 11 replies
   • 2.8k views
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   • cbread
   • May 27, 2011

4. Different types of salt and their uses 1 2

   By skyhskyh, May 23, 2011
   • 31 replies
   • 11.6k views
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   • Mikels
   • May 30, 2011

5. What is the sea salt equivalent of a bouillon cube?

   By pazzaglia, May 23, 2011
   • 9 replies
   • 10.6k views
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   • pazzaglia
   • May 23, 2011

6. Pressure Cookers – what's cooking? 1 2 3 4 7

   By Kerry Beal, May 23, 2011
   • 159 replies
   • 45.7k views
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   • Dave W
   • March 17, 2015

7. Chioggia Beets

   By Shel_B, May 21, 2011
   • 9 replies
   • 2.7k views
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   • tim
   • May 22, 2011

8. Ideas for potato salad with sriracha mayonnaise dressing

   By Zeemanb, May 20, 2011
   • 6 replies
   • 2.9k views
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   • Zeemanb
   • May 21, 2011

9. Piloncillo

   By BadRabbit, May 19, 2011
   • 10 replies
   • 2.3k views
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   • Panaderia Canadiense
   • May 21, 2011

10. What's your favorite multipurpose dry rub?

    By jrshaul, May 19, 2011
    • 15 replies
    • 3.4k views
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    • sclemmons
    • May 21, 2011

11. Definition of "simmer" 1 2

    By JAZ, May 19, 2011
    • 25 replies
    • 6.2k views
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    • patrickamory
    • May 21, 2011

12. How do I pickle spruce tips?

    By mkayahara, May 17, 2011
    • 9 replies
    • 3.5k views
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    • GlorifiedRice
    • May 24, 2011

13. Campout potluck

    By StanSherman, May 16, 2011
    • 15 replies
    • 2.6k views
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    • StanSherman
    • May 17, 2011

14. Crunchy Rice

    By BadRabbit, May 16, 2011
    • 5 replies
    • 2.6k views
    • 
    • Mikels
    • May 17, 2011

15. Dried Ghost Chilies aka Bhut Jolokia

    By avaserfi, May 16, 2011
    • 9 replies
    • 3.2k views
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    • HowardLi
    • May 22, 2011

16. Don't tell anyone, but when I cook I use... 1 2 3 4

    By Chris Amirault, May 16, 2011
    • 79 replies
    • 15.4k views
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    • Joe Blowe
    • May 20, 2011

17. Dry cure for confit

    By hansjoakim, May 16, 2011
    • 5 replies
    • 4.7k views
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    • tim
    • March 17, 2013

18. Beef Carpaccio

    By Genkinaonna, May 16, 2011
    • 4 replies
    • 2.1k views
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    • AAQuesada
    • May 16, 2011

19. Teaching modernist cuisine in eight hours

    By Dave the Cook, May 15, 2011
    • 16 replies
    • 4.3k views
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    • John Hammond
    • May 18, 2011

20. Duck confit: cooking time variations

    By Ken Krone, May 15, 2011
    • 4 replies
    • 9.6k views
    • 
    • kayb
    • June 27, 2011

21. Microwaving lemons and limes before squeezing

    By Fat Guy, May 15, 2011
    • 19 replies
    • 12.9k views
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    • JoNorvelleWalker
    • May 16, 2015

22. Sashimi and Crudo at Home

    By David Ross, May 15, 2011
    • 17 replies
    • 5.3k views
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    • OliverB
    • June 6, 2011

23. Chicken Wings

    By David Ross, May 14, 2011
    • 18 replies
    • 8k views
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    • Wapi
    • April 29, 2012

24. Eye of the Round treatment

    By alanjesq, May 13, 2011
    • 9 replies
    • 2.5k views
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    • KaffeeKlatsch
    • May 14, 2011

25. Morels - caution required

    By Jcolvin, May 13, 2011
    • 14 replies
    • 35.9k views
    • 
    • Jcolvin
    • May 18, 2011