Cooking

9,585 topics in this forum

1. USDA Pork Temperature Guidelines

   By BadRabbit, May 24, 2011
   • 9 replies
   • 4.7k views
   • 
   • Borgstrom
   • May 25, 2011

2. what to do with live crawfish - purge?

   By John Michael, May 24, 2011
   • 4 replies
   • 3.9k views
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   • HungryC
   • May 24, 2011

3. Soy lecithin, what to do with granules

   By cteavin, May 24, 2011
   • 11 replies
   • 44.4k views
   • 
   • cteavin
   • May 28, 2011

4. Teaching Sous Vide

   By asiebengartner, May 23, 2011
   • 11 replies
   • 3k views
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   • cbread
   • May 27, 2011

5. Different types of salt and their uses 1 2

   By skyhskyh, May 23, 2011
   • 31 replies
   • 13.1k views
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   • Mikels
   • May 30, 2011

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

   By pazzaglia, May 23, 2011
   • 9 replies
   • 11k views
   • 
   • pazzaglia
   • May 23, 2011

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

   By Kerry Beal, May 23, 2011
   • 159 replies
   • 47.3k views
   • 
   • Dave W
   • March 17, 2015

8. Chioggia Beets

   By Shel_B, May 21, 2011
   • 9 replies
   • 2.8k views
   • 
   • tim
   • May 22, 2011

9. Ideas for potato salad with sriracha mayonnaise dressing

   By Zeemanb, May 20, 2011
   • 6 replies
   • 3.3k views
   • 
   • Zeemanb
   • May 21, 2011

10. Piloncillo

    By BadRabbit, May 19, 2011
    • 10 replies
    • 2.5k views
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    • Panaderia Canadiense
    • May 21, 2011

11. What's your favorite multipurpose dry rub?

    By jrshaul, May 19, 2011
    • 15 replies
    • 3.5k views
    • 
    • sclemmons
    • May 21, 2011

12. Definition of "simmer" 1 2

    By JAZ, May 19, 2011
    • 25 replies
    • 6.8k views
    • 
    • patrickamory
    • May 21, 2011

13. How do I pickle spruce tips?

    By mkayahara, May 17, 2011
    • 9 replies
    • 3.6k views
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    • GlorifiedRice
    • May 24, 2011

14. Campout potluck

    By StanSherman, May 16, 2011
    • 15 replies
    • 2.7k views
    • 
    • StanSherman
    • May 17, 2011

15. Crunchy Rice

    By BadRabbit, May 16, 2011
    • 5 replies
    • 2.7k views
    • 
    • Mikels
    • May 17, 2011

16. Dried Ghost Chilies aka Bhut Jolokia

    By avaserfi, May 16, 2011
    • 9 replies
    • 3.3k views
    • 
    • HowardLi
    • May 22, 2011

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

    By Chris Amirault, May 16, 2011
    • 79 replies
    • 16.1k views
    • 
    • Joe Blowe
    • May 20, 2011

18. Dry cure for confit

    By hansjoakim, May 16, 2011
    • 5 replies
    • 4.9k views
    • 
    • tim
    • March 17, 2013

19. Beef Carpaccio

    By Genkinaonna, May 16, 2011
    • 4 replies
    • 2.2k views
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    • AAQuesada
    • May 16, 2011

20. Teaching modernist cuisine in eight hours

    By Dave the Cook, May 15, 2011
    • 16 replies
    • 4.5k views
    • 
    • John Hammond
    • May 18, 2011

21. Duck confit: cooking time variations

    By Ken Krone, May 15, 2011
    • 4 replies
    • 10.2k views
    • 
    • kayb
    • June 27, 2011

22. Microwaving lemons and limes before squeezing

    By Fat Guy, May 15, 2011
    • 19 replies
    • 13.3k views
    • 
    • JoNorvelleWalker
    • May 16, 2015

23. Sashimi and Crudo at Home

    By David Ross, May 15, 2011
    • 17 replies
    • 5.6k views
    • 
    • OliverB
    • June 6, 2011

24. Chicken Wings

    By David Ross, May 14, 2011
    • 18 replies
    • 8.3k views
    • 
    • Wapi
    • April 29, 2012

25. Eye of the Round treatment

    By alanjesq, May 13, 2011
    • 9 replies
    • 2.7k views
    • 
    • KaffeeKlatsch
    • May 14, 2011