Cooking

9,583 topics in this forum

1. Dry-salting salmon for cold smoking or nova/gravlax-curing,

   By Karldub, October 5, 2010
   • 9 replies
   • 7.6k views
   • 
   • cricklewood
   • October 13, 2010

2. Gluey Couscous

   By Porthos, October 13, 2010
   • 6 replies
   • 5.6k views
   • 
   • Porthos
   • October 13, 2010

3. Molecular gastronomy where you least expect it

   By Fat Guy, September 24, 2010
   • 13 replies
   • 3.8k views
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   • annachan
   • October 13, 2010

4. Curing Chamber

   By Raoul Duke, October 11, 2010
   • 1 reply
   • 1.7k views
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   • heidih
   • October 12, 2010

5. Rice pudding

   By Stephanie Brim, October 5, 2010
   • 19 replies
   • 4.6k views
   • 
   • MikeHartnett
   • October 11, 2010

6. browned-meat braising question

   By Daniel Duane, August 5, 2010
   • 16 replies
   • 3.6k views
   • 
   • Marlene
   • October 11, 2010

7. Tea sandwiches and Cheddar Cheese HELP!

   By smilingal, October 5, 2010
   • 13 replies
   • 3k views
   • 
   • smilingal
   • October 11, 2010

8. Fresh Hens of the Forest mushrooms

   By John Michael, October 10, 2010
   • 2 replies
   • 1.9k views
   • 
   • David A. Goldfarb
   • October 10, 2010

9. Smoked Whitefish Soup ?

   By SpaghettiWestern, October 10, 2010
   • 1 reply
   • 1.7k views
   • 
   • Blether
   • October 10, 2010

10. Cooking with giant pumpkins

    By ilikefood, October 6, 2010
    • 10 replies
    • 38k views
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    • mr drinkie
    • October 10, 2010

11. Cooling food down in batches before storage

    By heidih, October 9, 2010
    • 8 replies
    • 3.4k views
    • 
    • NancyH
    • October 9, 2010

12. Low and Slow Roasting 1 2

    By David Ross, October 17, 2009
    • 26 replies
    • 21.2k views
    • 
    • e_monster
    • October 9, 2010

13. Preparing Mushrooms: The Topic 1 2

    By Chris Hennes, March 14, 2008
    • 40 replies
    • 13.9k views
    • 
    • Carlovski
    • October 7, 2010

14. How Long to Cook Root Vegies?

    By mr drinkie, October 6, 2010
    • 8 replies
    • 3.2k views
    • 
    • andiesenji
    • October 7, 2010

15. Savory Marshmallows 1 2

    By gfron1, February 22, 2009
    • 29 replies
    • 17.2k views
    • 
    • nicoeats
    • October 5, 2010

16. Highlighting red peppers?

    By tammylc, September 21, 2010
    • 17 replies
    • 3k views
    • 
    • emilyr
    • October 4, 2010

17. Making Liquid Smoke

    By Chris Amirault, September 7, 2010
    • 14 replies
    • 4.8k views
    • 
    • Doodad
    • October 4, 2010

18. Quiche Thickness

    By Chris Hennes, September 30, 2010
    • 16 replies
    • 9.5k views
    • 
    • JAZ
    • October 3, 2010

19. Howard Johnson's Chicken-Vegetable Potpie

    By smilingal, September 30, 2010
    • 0 replies
    • 1.8k views
    • 
    • smilingal
    • September 30, 2010

20. Habaneros - What to do with this years crop? 1 2 3 4

    By FoodMan, November 23, 2004
    • 78 replies
    • 17.3k views
    • 
    • faronem
    • September 29, 2010

21. Acidity 1 2 3

    By Fat Guy, January 20, 2009
    • 65 replies
    • 14.5k views
    • 
    • percival
    • September 29, 2010

22. Favorite cooking aromas? 1 2

    By Stephanie Brim, August 27, 2010
    • 46 replies
    • 7.5k views
    • 
    • Jaymes
    • September 27, 2010

23. Canning Soup--What Method

    By Baker's Dozen, September 23, 2010
    • 5 replies
    • 2.7k views
    • 
    • janeer
    • September 25, 2010

24. Grilled Chicken: eG Cook-Off 53 1 2 3

    By Chris Amirault, July 16, 2010   

    • Cookoff
    • 56 replies
    • 18.7k views
    • 
    • Kerry Beal
    • September 22, 2010

25. Anti-Griddle for Rapid Cooling of Food Cooked Sous Vide

    By Camano Chef, September 7, 2010
    • 10 replies
    • 3.4k views
    • 
    • ScottyBoy
    • September 20, 2010