Cooking

9,599 topics in this forum

1. Gluey Couscous

   By Porthos, October 13, 2010
   • 6 replies
   • 5.1k views
   • 
   • Porthos
   • October 13, 2010

2. Wok hei with torch

   By heidih, February 12, 2020
   • 22 replies
   • 5.1k views
   • 
   • weinoo
   • June 7, 2021

3. Using dehydrated food in cooking

   By ElsieD, October 21, 2024
   • 21 replies
   • 5.1k views
   • 
   • ElsieD
   • November 7, 2024

4. Chopped Liver 1 2

   By Simon Majumdar, December 14, 2002
   • 30 replies
   • 5.1k views
   • 
   • hensonville
   • December 17, 2002

5. Ox Tail and Foie Gras Terrine?

   By Stone, May 25, 2010
   • 13 replies
   • 5.1k views
   • 
   • budrichard
   • June 2, 2010

6. Dry "Brining" Turkey

   By mache, November 23, 2014
   • 10 replies
   • 5.1k views
   • 
   • tim
   • November 24, 2014

7. Chewing the Blubber! 1 2

   By caymus1984, July 30, 2004
   • 28 replies
   • 5.1k views
   • 
   • Kapuliperson
   • September 18, 2004

8. Can You Freeze Cheese?

   By jackal10, October 2, 2007
   • 16 replies
   • 5.1k views
   • 
   • lala
   • January 6, 2009

9. Freeze-ahead Sous Vide Boneless Beef Short Ribs

   By Porthos, June 10, 2020   

   • Modernist
   • 4 replies
   • 5.1k views
   • 
   • Bernie
   • June 11, 2020

10. Buerre Manié: How Should It Work?

    By Smithy, December 3, 2015
    • 9 replies
    • 5.1k views
    • 
    • kbjesq
    • December 14, 2015

11. Seasoning a Blue Steel Frypan

    By sanrensho, June 4, 2006
    • 14 replies
    • 5.1k views
    • 
    • annecros
    • June 6, 2006

12. How do you cook dried, preserved duck?

    By eugenep, November 30, 2022
    • 18 replies
    • 5.1k views
    • 
    • eugenep
    • February 11, 2023

13. Boudaine, Blutwurst, Blood Sausage

    By jtnippon1985, May 5, 2007   

    • Charcuterie
    • 2 replies
    • 5.1k views
    • 
    • hathor
    • May 7, 2007

14. Cold morning, HOT cereal 1 2

    By stellabella, December 9, 2002
    • 33 replies
    • 5.1k views
    • 
    • Dave the Cook
    • December 12, 2002

15. Sous vide creme brulee

    By Josh71, September 4, 2015
    • 6 replies
    • 5.1k views
    • 
    • Josh71
    • September 11, 2015

16. Small mountain of broccoli rabe

    By Lilija, March 4, 2010
    • 15 replies
    • 5.1k views
    • 
    • heidih
    • March 10, 2010

17. Pressure Cooking Class: Ideas?

    By Richard Kilgore, March 8, 2010
    • 21 replies
    • 5.1k views
    • 
    • Yajna Patni
    • March 16, 2010

18. making sausages

    By torakris, July 20, 2004   

    • Charcuterie
    • 20 replies
    • 5.1k views
    • 
    • TJHarris
    • July 27, 2004

19. Sauteed chicken livers

    By Lochina, December 1, 2004
    • 10 replies
    • 5.1k views
    • 
    • ludja
    • July 13, 2006

20. making stock with a shuttle chef

    By origamicrane, March 17, 2005
    • 11 replies
    • 5.1k views
    • 
    • RonC
    • March 19, 2005

21. Red wine butter mousse, or how to reheat butter-mounted sauces?

    By demo, January 28, 2013
    • 4 replies
    • 5.1k views
    • 
    • demo
    • January 29, 2013

22. Tourtiere

    By nakji, December 17, 2009
    • 20 replies
    • 5.1k views
    • 
    • wawa
    • December 19, 2010

23. Salt and vinegar levels in fermentation/a little poison is ok 1 2

    By eugenep, June 12, 2023
    • 25 replies
    • 5.1k views
    • 
    • Dave the Cook
    • June 16, 2023

24. Bland sauce

    By Josh71, March 27, 2017
    • 24 replies
    • 5.1k views
    • 
    • FrogPrincesse
    • March 28, 2017

25. Smokin' meat 1 2

    By MatthewB, April 28, 2003
    • 40 replies
    • 5.1k views
    • 
    • col klink
    • July 7, 2003