Cooking

9,580 topics in this forum

1. Favorite meat meals 1 2

   By stuartlikesstrudel, March 16, 2012
   • 32 replies
   • 6.1k views
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   • sculptor
   • April 15, 2012

2. Cooking a Frozen Roast Without Thawing 1 2

   By Pam R, February 5, 2008
   • 44 replies
   • 384.8k views
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   • phatj
   • April 15, 2012

3. Fishy pork

   By lame username, April 10, 2012
   • 14 replies
   • 24k views
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   • budrichard
   • April 14, 2012

4. Refrigerate a Kugel:

   By Shel_B, April 7, 2012
   • 6 replies
   • 4.8k views
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   • andiesenji
   • April 9, 2012

5. The Passover Challenge

   By DanM, April 5, 2012
   • 11 replies
   • 2.8k views
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   • DanM
   • April 9, 2012

6. Sous Vide and BBQ Chicken Thighs

   By Blues_Cookin, April 7, 2012
   • 11 replies
   • 10.9k views
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   • ojisan
   • April 9, 2012

7. Stuffing Cabbage

   By dcarch, April 8, 2012
   • 7 replies
   • 2.5k views
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   • dcarch
   • April 9, 2012

8. Curing Salmon in a Ziploc bag

   By Rory Hart, March 5, 2012   

   • Charcuterie
   • 12 replies
   • 9.1k views
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   • Rory Hart
   • April 9, 2012

9. Matzo Brei 1 2 3 4

   By jaybee, June 13, 2002
   • 80 replies
   • 34.5k views
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   • rod rock
   • April 6, 2012

10. Odd green/brown stripe in my roasted chicken at the breast tender

    By Panaderia Canadiense, April 5, 2012
    • 6 replies
    • 74.2k views
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    • Panaderia Canadiense
    • April 5, 2012

11. [Modernist Cuisine] Sous vide times appropriate for what starting temperature?

    By Anonymous Modernist 6277, January 31, 2012
    • 5 replies
    • 3.9k views
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    • Anonymous Modernist 6927
    • April 5, 2012

12. [Modernist Cuisine] Cooking Whole Eggs (4•78)

    By Judy Wilson, April 4, 2012
    • 0 replies
    • 2.3k views
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    • Judy Wilson
    • April 4, 2012

13. Transglutaminase (Activa) Troubleshooting

    By David Sundstrom, January 15, 2012
    • 5 replies
    • 4k views
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    • IndyRob
    • April 4, 2012

14. Why does it take an hour to "cook out the raw taste"?

    By Shalmanese, April 2, 2012
    • 7 replies
    • 5.8k views
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    • JHeald
    • April 3, 2012

15. Poached Eggs Redux 1 2

    By maggiethecat, December 19, 2011
    • 48 replies
    • 14.6k views
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    • ElsieD
    • April 3, 2012

16. seasoning sous vide

    By Anonymous Modernist 5626, February 4, 2012
    • 4 replies
    • 4.4k views
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    • Anonymous Modernist 6826
    • April 3, 2012

17. [Modernist Cuisine] Kalbi Flank Steak (3•199)

    By Anonymous Modernist 6826, April 3, 2012
    • 0 replies
    • 3.6k views
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    • Anonymous Modernist 6826
    • April 3, 2012

18. Potato Kugel/Latkes- Is it Sour Cream, Applesauce or...? 1 2

    By weinoo, April 2, 2010
    • 29 replies
    • 8.2k views
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    • eldereno
    • April 2, 2012

19. "Kugel Unraveled" from Joan Nathan

    By Gifted Gourmet, September 28, 2005
    • 18 replies
    • 7.1k views
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    • Skywater
    • April 1, 2012

20. Mushy Ground Beef

    By TheTInCook, March 19, 2012
    • 18 replies
    • 17.9k views
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    • TheTInCook
    • March 31, 2012

21. Food Network's 100 Greatest Cooking Tips: Not Too Shabby! 1 2

    By Chris Amirault, March 29, 2012
    • 26 replies
    • 6.4k views
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    • Darienne
    • March 31, 2012

22. Yogurt Goes With... 1 2 3

    By weinoo, October 3, 2011
    • 66 replies
    • 11.2k views
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    • Beebs
    • March 30, 2012

23. Morton's TenderQuick versus Instacure #1

    By MarkinHouston, July 30, 2009
    • 6 replies
    • 42.7k views
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    • ruski
    • March 28, 2012

24. Essential items to hand when you cook? 1 2 3

    By Wilfrid, April 2, 2002
    • 67 replies
    • 10k views
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    • judiu
    • March 28, 2012

25. Help me cook! 1 2

    By winodj, February 21, 2002
    • 31 replies
    • 7.4k views
    • 
    • MrDelicious
    • March 28, 2012