Cooking

9,594 topics in this forum

1. Cheese and my Crock Pot

   By pax, January 22, 2009
   • 16 replies
   • 7.3k views
   • 
   • pax
   • January 27, 2009

2. Puffed barley treats

   By Tri2Cook, January 22, 2009
   • 1 reply
   • 2.3k views
   • 
   • HYoungJoo
   • January 22, 2009

3. Has anyone tried Sous Vide DungenessCrabs

   By AVFOOL, January 21, 2009
   • 2 replies
   • 3.9k views
   • 
   • Peter the eater
   • January 21, 2009

4. Bean cooking liquid

   By isomer, January 21, 2009
   • 12 replies
   • 4.1k views
   • 
   • pfunk_49
   • February 1, 2009

5. I confess: my X isn't as good as Y's 1 2 3

   By Fat Guy, January 21, 2009
   • 59 replies
   • 10.3k views
   • 
   • hummingbirdkiss
   • January 29, 2009

6. Grape peeling liquid

   By furiously, January 21, 2009
   • 1 reply
   • 1.3k views
   • 
   • furiously
   • January 21, 2009

7. Acidity 1 2 3

   By Fat Guy, January 20, 2009
   • 65 replies
   • 12.7k views
   • 
   • percival
   • September 29, 2010

8. Recipe Frustration

   By snowangel, January 19, 2009
   • 5 replies
   • 2.3k views
   • 
   • Becca Porter
   • January 20, 2009

9. Need Recipe for LARGE Quantity of Alfredo Sauce

   By kbjesq, January 19, 2009
   • 5 replies
   • 8.1k views
   • 
   • kbjesq
   • January 21, 2009

10. Sous Vide Pork Tenderloin

    By AVFOOL, January 19, 2009
    • 9 replies
    • 12.4k views
    • 
    • KennethT
    • January 23, 2009

11. marinated chicken pieces left over after

    By zoe b, January 19, 2009
    • 0 replies
    • 1.3k views
    • 
    • zoe b
    • January 19, 2009

12. Deep-frying Agar Agar?

    By localherbavore, January 19, 2009
    • 6 replies
    • 6k views
    • 
    • localherbavore
    • January 20, 2009

13. Fondue

    By Marmish, January 17, 2009
    • 3 replies
    • 1.7k views
    • 
    • Marmish
    • January 18, 2009

14. Browning Onions Takes Forever 1 2

    By Budge, January 17, 2009
    • 36 replies
    • 15.4k views
    • 
    • gfweb
    • April 22, 2024

15. Why do people use canned vegetables? 1 2

    By Kent Wang, January 17, 2009
    • 38 replies
    • 7.6k views
    • 
    • PopsicleToze
    • January 21, 2009

16. Wine Powders & Extracts?

    By Blondelle, January 16, 2009
    • 7 replies
    • 1.7k views
    • 
    • lala
    • January 21, 2009

17. Keeping Live Shellfish Alive

    By Prawncrackers, January 16, 2009
    • 24 replies
    • 9.6k views
    • 
    • budrichard
    • January 25, 2009

18. Rancid

    By KingLear, January 15, 2009
    • 15 replies
    • 18.2k views
    • 
    • KingLear
    • January 17, 2009

19. Freshly Ground Peanut Butter Safety

    By rubyred, January 15, 2009
    • 6 replies
    • 2.9k views
    • 
    • rubyred
    • January 19, 2009

20. Do you chop or do you slice? 1 2

    By Fat Guy, January 15, 2009
    • 33 replies
    • 11.4k views
    • 
    • andiesenji
    • January 18, 2009

21. Savory Sorbets

    By Dante, January 15, 2009
    • 14 replies
    • 3.1k views
    • 
    • Teppy
    • January 30, 2009

22. Sous vide short ribs, times, and temperatures 1 2 3 4 7

    By AVFOOL, January 14, 2009
    • 170 replies
    • 72.7k views
    • 
    • FrogPrincesse
    • February 13, 2017

23. Fresh Guavas - what to do with them?

    By Kouign Aman, January 13, 2009
    • 2 replies
    • 2.2k views
    • 
    • v. gautam
    • January 14, 2009

24. Slow-Cooking a Pork Shoulder - Moist Heat

    By bucktown_boffo, January 13, 2009
    • 24 replies
    • 6k views
    • 
    • Twohearted
    • February 23, 2009

25. question re: methylcellulose & foaming

    By Jonathan Kaplan, January 12, 2009
    • 5 replies
    • 4k views
    • 
    • TheSwede
    • January 15, 2009