Cooking

9,592 topics in this forum

1. Ultra Gel and Thick Gel

   By ElsieD, January 12, 2011
   • 1 reply
   • 1.6k views
   • 
   • Kerry Beal
   • January 13, 2011

2. Using Cartouches: Beneficial or Bunk?

   By Chris Amirault, January 12, 2011
   • 3 replies
   • 8.8k views
   • 
   • Pierogi
   • January 13, 2011

3. What is the most technically challenging thing you've ever made?

   By Shalmanese, January 12, 2011
   • 19 replies
   • 3.3k views
   • 
   • andiesenji
   • January 14, 2011

4. Bron Mandoline

   By Mottmott, January 11, 2011
   • 7 replies
   • 2.3k views
   • 
   • KarenDW
   • January 12, 2011

5. Curing vs. Aging

   By weinoo, January 11, 2011
   • 1 reply
   • 1.1k views
   • 
   • Paul Bacino
   • January 12, 2011

6. Escoffier's Scrambled Eggs

   By jfrater, January 11, 2011
   • 2 replies
   • 3.3k views
   • 
   • jfrater
   • January 12, 2011

7. Dehydrating Eggs

   By Shelby, January 10, 2011
   • 12 replies
   • 5k views
   • 
   • hummingbirdkiss
   • August 17, 2015

8. Split Peas - Green or Yellow

   By weinoo, January 9, 2011
   • 3 replies
   • 1.9k views
   • 
   • Pierogi
   • January 10, 2011

9. Cutting Citrus Suprêmes

   By Chris Hennes, January 8, 2011
   • 5 replies
   • 2.1k views
   • 
   • Shalmanese
   • January 9, 2011

10. Salt Cod Diary 1 2 3 4 9

    By LindaK, January 8, 2011
    • 215 replies
    • 112.3k views
    • 
    • scubadoo97
    • August 21, 2016

11. eG Cook-Off 54: Gratins 1 2

    By nakji, January 8, 2011   

    • Cookoff
    • 42 replies
    • 11.4k views
    • 
    • Chris Amirault
    • January 27, 2011

12. What Else To Do with White Grapefruit 1 2

    By Chris Amirault, January 8, 2011
    • 27 replies
    • 6.2k views
    • 
    • manwith8ovens
    • January 16, 2011

13. Pumpkin 1 2

    By nakji, January 8, 2011
    • 41 replies
    • 6.3k views
    • 
    • pistolabella
    • November 7, 2011

14. Cooking a turkey breast so it's moist 1 2

    By Fat Guy, January 7, 2011
    • 32 replies
    • 8.2k views
    • 
    • Pam R
    • January 10, 2011

15. Red Onions vs. Yellow Onions

    By David Ross, January 7, 2011
    • 18 replies
    • 53.9k views
    • 
    • Will
    • January 10, 2011

16. Sous vide as a fat-free cooking method

    By Fat Guy, January 6, 2011
    • 14 replies
    • 3.6k views
    • 
    • karlos
    • March 8, 2011

17. Beef Chuck Roast 1 2

    By Pam R, January 6, 2011
    • 49 replies
    • 7.8k views
    • 
    • kayb
    • February 5, 2020

18. Butter Basting = Too Greasy?

    By bolero, January 6, 2011
    • 8 replies
    • 3.3k views
    • 
    • scubadoo97
    • January 8, 2011

19. Spiced Orange Salami

    By Chris Hennes, January 5, 2011   

    • Charcuterie
    • 4 replies
    • 2.2k views
    • 
    • FoodMan
    • January 5, 2011

20. Hot Tub Sous Vide

    By lancastermike, January 4, 2011
    • 8 replies
    • 7.4k views
    • 
    • Pam R
    • January 5, 2011

21. Spherification

    By Montreal, January 2, 2011
    • 21 replies
    • 9k views
    • 
    • daydayxvi
    • December 29, 2012

22. Recipe Challenge 2011

    By nakji, January 2, 2011
    • 2 replies
    • 1.4k views
    • 
    • Emily_R
    • January 2, 2011

23. Recipes that Rock: 2011 1 2 3 4 5

    By nakji, January 2, 2011
    • 117 replies
    • 32.6k views
    • 
    • ElsieD
    • January 5, 2012

24. All about "sous vide" eggs 1 2 3 4 8

    By Fat Guy, January 2, 2011
    • 177 replies
    • 121.5k views
    • 
    • PedroG
    • November 14, 2015

25. Beer-cooler sous vide

    By Fat Guy, January 2, 2011
    • 10 replies
    • 7.8k views
    • 
    • PedroG
    • January 3, 2011